There’s not a lot of really creative cooking going on in my kitchen right now. I’m packing up infrequently-used gadgets and gear and trying to creatively use only what’s in my pantry and freezer so that I won’t have to move it. When cleaning out, I realized I had a ridiculous amount of rice. White rice, brown rice, white basmati rice, brown basmati rice, Forbidden rice, short grain rice (for sushi or paella), and jasmine rice. And, of course, a “wild rice blend.” My rice habit is worse than my pasta habit!
So now you know why rice is the center of this recipe, one I adapted to use with my new slow cooker from Hamilton Beach, the Set 'n Forget® 6 Qt. Programmable Slow Cooker.
First, let me tell you about this slow cooker. It is awesome. Right out of the box, I knew I liked it when I saw clamps that keep the lid on for transport. I’ve owned three different slow cookers and none have had this feature! I’m glad someone finally thought of it. Also, even though there are several settings (not just one knob for “off – low – high”), it was very intuitive and easy to use. I got everything going for my recipe without even opening the user guide. I also love the removable crock for washing. Best of all is the programmable timer. It’s a nice feature to be able to determine the time for your slow cooker to turn off if you’re going to be away from the house for a while and you don’t want your food to be overcooked.
Next, the recipe. Slow cooker rice pudding. I’ve never made rice pudding before, but I’ve enjoyed it when other people have made it. I’ve also been looking for “treats” for the rest of the Eats family that are a bit healthier than cakes and cookies. So this worked out perfectly. I used this recipe as my guide and realized that I could make it even easier by using So Delicious Coconut Milk Beverage Nog instead. There’s also a pumpkin spice version and a chocolate mint version and any of the three would work just as well (note, though: these are limited edition flavors only available in the fall and holiday season; other times of the year, you’ll need to follow the original recipe or just put some So Delicious in the freezer for emergencies!). The finished product wasn’t quite sweet enough for a treat, but that was quickly remedied with a drizzle of maple syrup. I added some toasted slivered almonds for a little crunch, too. But I bet pistachios would be even better. This was a great treat for the members of my family that always like a little sweet after dinner. It’s satisfying without being junk food!
Slow Cooker Rice Pudding
adapted from With Style and Grace
½ cup basmati rice
1 can light or regular coconut milk
¾ cup So Delicious Coconut Milk Beverage Nog
1 cup water
Maple syrup or agave nectar
Optional: toasted slivered almonds, walnuts or pecans or ground pistachios
Pour all ingredients in the slow cooker, stir and cook on high for 2 to 2 ½ hours. Serve warm and drizzle with maple syrup or agave nectar and top with toasted nuts or ground pistachios if you like a little crunch or texture for your pudding.
For more recipes, check out the hashtag #slowcookermeals on Twitter. There are also lots of chances to win your own Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker!
And be sure to check out all the great new products from So Delicious. The frozen treats (holiday editions available exclusively at Whole Foods), whipped topping, yogurt, creamers, and milks are all fantastic. I have loved everything I've tried. Sign up to get coupons so you can try them for yourself!
Disclosure: Hamilton Beach provided the slow cooker free of charge. So Delicious also provided free samples in advance of market availability of their holiday line of products. Opinions expressed in this post are solely my own and were not influenced by either organization. I only advocate for brands and products I truly like.