As a child, I grew up loving my grandmother's rice pudding, which had very simple ingredients her magic rested in hours of slow cooking and thickening the milk until the ingredients came together in a rich and creamy medley. My kids also love Indian rice pudding and since I do not have the time to nurse the rice pudding the whole day, I make this version in a slow cooker which has stood the test of various palates and preferences. To add some depth in flavor, I use a good quality sugar and feel that this makes a lot of difference in taste and stir this a couple of times during the cooking process.
Recipe adapted from Spices and Seasons, Simple, Sustainable Indian Flavors —Rinku Bhattacharya /Spice Chronicles
half and half
short grained rice such as jasmine rice
green cardamoms, lightly bruised
raw turbinado or maple sugar (more to taste)
chopped nuts such as pistachios or pecans (optional)