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Slow Cooker Cardamom Rice Pudding with Fresh Peaches

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 7 hrs, 45 mins
Yield

Serves 10 (serving size: about 3/4 cup)

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.

Ingredients

  • 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
  • Cooking spray
  • 3 peaches, sliced
  • 1/8 teaspoon ground cinnamon

Nutrition Information

  • calories 236
  • fat 2.2 g
  • satfat 1.3 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 8 g
  • carbohydrate 47 g
  • fiber 1 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 183 mg
  • calcium 250 mg

How to Make It

  1. 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.