Author Notes
This is the easiest recipe ever, but it tastes delicious. I created it when I first got a slow cooker, because I love rice pudding. The proportions come from some rice pudding recipes from Mark Bittman, who prepared his in the oven, but a slow cooker is more energy efficient and convenient. The cooking time needs to be calibrated to any individual slow cooker. —Fairmount_market
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Ingredients
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1 quart
whole milk
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1/3 cup
rice, such as jasmine
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1/2 cup
sugar
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6
cardamom pods
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1 pinch
saffron
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1 handful
toasted almond slivers for garnish (optional)
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1 handful
sliced fresh figs or some other fruit for garnish (optional)
Directions
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Combine all ingredients except the almonds and fruit in a slow cooker and cook on low for about 6 hours until all the milk has absorbed and the pudding has thickened. If a skin forms on the top, you can just stir this into the pudding at the end.
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Serve garnished with toasted slivered almonds and, if you have some, fresh sliced figs, or you could use sections of clementines.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.
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