Joni's Rice Pudding

Stovetop rice pudding demands constant babysitting. The Crock pot version doesn’t. Dump everything in, set it on high, and walk away for the first half of the cook time.

Long-grain rice is the right call here. The starches release slowly during the long simmer, thickening the milk into a custardy body without turning gummy the way short-grain or arborio sometimes does.

Stir at the halfway point and again often during the last hour. That’s when the milk starts to reduce and the rice can scorch on the bottom of the crock if it sits undisturbed. A silicone spatula scraping the corners pulls up any browning before it taints the pudding.

Add raisins and cinnamon at the halfway mark, not the start. Plumped raisins added late stay tender. Raisins added at the beginning turn into hard little nuggets after three hours of cooking.

The finish is personal preference. Pull it off the heat earlier for a loose, pourable pudding that thickens as it cools. Cook longer for a stand-your-spoon-up texture. Either way, it firms up considerably in the fridge.

Kitchen Tips

• Whole milk gives the richest body. Skim or 1% works but the pudding tastes thinner and less creamy.
• Add the optional butter in the last 30 minutes for a glossier, richer finish.
• Soak raisins in warm water or rum for 10 minutes before adding for plumper, juicier raisins.
• Leftovers thicken into a sliceable block. Loosen with a splash of warm milk before serving.

Variations

• Swap raisins for dried cranberries or chopped dried apricots.
• Stir in 1 teaspoon vanilla extract and a strip of orange zest at the halfway mark.
• For a coconut version, replace half the milk with full-fat coconut milk and skip the raisins.