We love the slight tartness of ripe, juicy peaches with this fuss-free, no-stir pudding, but a blend of plump summer berries would be equally delicious.
8 cups 1% low-fat milk
1 cup uncooked jasmine or basmati rice
3/4 cup plus 2 tablespoons sugar, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 (2-inch) cinnamon stick
1 vanilla bean, split lengthwise
3 peaches, sliced
1/8 teaspoon ground cinnamon
How to Make It
Combine milk, rice, 3/4 cup sugar, and next 4 ingredients (through vanilla bean) in a 6-quart electric slow cooker coated with cooking spray; stir well. Cover and cook on LOW for 7 1/2 hours. Scrape seeds from vanilla bean. Discard vanilla bean shell and cinnamon stick. Stir in remaining 2 tablespoons sugar. Serve with peach slices, and sprinkle with ground cinnamon.