Cardamom Vanilla Rice Pudding (in the Slow Cooker)

Ingredients

• 1½ cups medium-grain rice, rinsed (short-grain, like Arborio, also works great!)

• 6-7 cups whole milk (depending on your preference of consistency — I did 6.5 cups); I have not tested this with plant milk but suspect oat milk could work well.

• 1/2 - 1 cup sugar (depending on your preference of sweetness; I did 1 cup)

• 1 tsp ground cinnamon

• 1 tsp ground cardamom (I doubled this for a more prominent cardamom flavor)

• 1/2 tsp salt

• 2 Tbsp butter (optional; can sub with a dash of olive oil)

• 2 tsp good vanilla extract or vanilla bean paste

• 1–2 Tbsp bourbon (optional, at the end; for depth of flavor)

Method

1. Combine ingredients in crockpot (minus the vanilla and bourbon). Stir well.

2. Turn crockpot on LOW for 4-4.5 hours, covered.

3. Stir every 60 min if you can (not required but encouraged); especially within the last hour.

4. When complete, add vanilla and/or bourbon and stir well.

5. Rest 20 minutes with the lid off, to thicken.

6. Add a splash of milk, if it’s too thick for your liking. Enjoy with raisins and some crushed pecans (or similar).