The trick to this recipe is arborio rice, the same kind used in risotto.

Crock Pot Arborio Rice Pudding

Rice pudding feels like a flashback to childhood. I can remember Betty standing over the stove, stirring the pudding, worried about  the mixture sticking and burning. I loved the outcome, but I couldn’t imagine the endless stirring, especially with the Tiny Kitchen Assistant also requiring nearly constant attention.

I’ve come up with a more grown-up version that can be made in the slow cooker. It uses arborio rice — the same stuff you use in risotto — for extra starch and creamy thickness, and adds a bit of coconut milk for added flavor.

Ingredients

• 1 cup arborio rice
• 26 oz (3 cups plus 2 oz) whole milk
• 14 oz can light coconut milk
• 2/3 cup sugar
• 1 Tbsp vanilla extract
• Pinch of cinnamon
• Pinch of freshly grated nutmeg*
• Pinch of salt

Instructions

Combine all ingredients in the slow cooker and mix well. Cover and cook on low, stirring occasionally, for 4 to 5 hours, or until the pudding is thick and creamy.

Transfer the pudding to individual dessert bowls or a large serving dish. Serve cold or warm through before serving.

* Note: Nutmeg is important. It enhances the flavor of the coconut in imperceptibly delicious ways.

Tags: coconut milk, crock pot, dessert, pudding, Recipe, RICE, slow cooker

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