Perfect Rice Pudding

In my last post, I shared a little bit about how my family celebrates Mongolian New Year, or Tsagaan Sar. I didn't include too much information about the food, or the fact that my amazing husband pinched over fifty meat dumplings (buuz) in the days leading up to the event, or the fact that my kids devoured the dumplings like they were Mongolian children. I also didn't include this slow cooker rice pudding recipe.

Disclaimer: Rice pudding is not typically served at Tsagaan Sar. There is, however, a kind of rice porridge (called "sootei bodah," or "rice with milk") that is sometimes served. I first incorporated this kicked-up recipe into our Tsagaan Sar festivities last year, and I vow to never again celebrate the holiday without it...it is that crazy good. So rich, so creamy, so easy...and so worth sharing with all of you.

This is a great recipe for a dinner party, because you can make it in advance, dish it into the serving bowls, then chill it and have it ready to go at dessert time. It's also absolutely delicious warm out of the slow cooker, which is similarly easy for last minute serving. Although it is a slow cooker recipe, it's actually quite fast, with about three hours total cooking time.

Sadly, I failed to take a photo of the pudding before we ate every last drop. Instead I'll share this pretty shot of our Tsagaan Sar table.

Vanilla Rice Pudding

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2/3 cup Arborio rice (the kind you use for risotto), rinsed and drained
1 13 oz. can evaporated milk
6 cups whole milk
1 1/4 cups sugar
Pinch of salt
1 tsp vanilla extract
3 large eggs, lightly beaten
1 1/2 cups heavy cream
1/2 tsp cinnamon
whipped cream or fresh fruit (optional), for serving

1 - Coat the slow cooker insert with cooking spray. Combine the rice and evaporated milk in the cooker.

2 - In a large heavy saucepan over medium high heat, combine the whole milk, sugar, salt, and vanilla. Heat until bubbles appear around the edges to dissolve the sugar.

3 - Pour the hot milk into the cooker and stir with a whisk. Cover and cook on low until the milk is absorbed and the custard is set, about 2 1/2 hours.While cooking, the milk will be gently bubbling.

4 - In a medium sized bowl, whisk together the eggs, cream, and cinnamon. Add about 1/4 cup of the hot pudding to the egg mixture and beat well to prevent curdling. Slowly pour the mixture into the pudding in the cooker, stirring constantly until well combined. Cover and cook on low for 30 minutes more.

5 - Serve warm or spoon into small dishes, cover with plastic wrap, and refrigerate to eat cold. Top with whipped cream and fresh fruit, as desired.