Variations & Tips
If you grew up with a certain style of rice pudding, you can easily coax this simple recipe in that direction. For a richer, more custard-like pudding, replace 1 to 2 cups of the milk with heavy cream or half-and-half. If you like a softer, looser pudding, add an extra 1/2 to 1 cup of milk at the end of cooking. Long-grain rice will work in a pinch, but medium- or short-grain rice gives the creamiest, plumpest result. For a hint of tradition without adding more ingredients, serve it with a dusting of cinnamon or nutmeg along with the powdered sugar, or swirl in a spoonful of your favorite jam right before eating. To keep the bottom from over-browning in a hotter slow cooker, you can set the ceramic insert on a folded kitchen towel inside the cooker base, which buffers some of the heat. If you’re cooking for a smaller household, the recipe halves nicely—just keep an eye on the timing, as a smaller batch may cook a bit faster. And remember, rice pudding thickens as it cools, so it’s better to turn the slow cooker off when it’s just a bit looser than you think you want; time and patience will finish the job for you.
ADVERTISEMENT
