Treat yourself to the most decadent rice pudding around

With this rice pudding in hand — made simply in the slow cooker and served with fresh fruit – you may need never try another recipe of its kind. I can’t imagine anything creamier, or more subtly flavored. Sushi rice is the surprise ingredient here; it softens and thickens in a rich blanket of cream and coconut milk.


8 to 12 Servings

You’ll need a 5 1/2-quart slow cooker; the pudding also can be cooked in a heavy-bottomed Dutch oven (bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for 2 hours).


1 cup sushi rice

    • 4 cups heavy cream
    • 2 cups coconut milk, preferably Aroy-D brand
    • 3/4 cup sugar
    • 1/4 teaspoon fine sea salt
    • 1 stalk lemon grass, gently smashed
    • 2 tablespoons ginger syrup, such as Ginger People brand
    • 1/4 cup crystallized ginger, finely chopped, for serving
    • 1 1/2 cups sliced fresh peaches, for serving
    • 1 1/2 cups blackberries, for serving


Place the rice in a fine-mesh strainer; rinse it until the water runs clear. Transfer to a slow cooker.

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