Add a dash of the heebie-jeebies to dessert with this Halloween-worthy recipe from Janine Washle of CloverFields Farm and Kitchen.
Ingredients:
3 cups medium-grain rice
8 cups whole milk
3 cups granulated sugar
1 stick of butter (1/2 cup)
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup currants, optional
Zest of 1 lemon
2 eggs, beaten
1 cup half-and-half
Preparation:
- Add rice, milk, sugar, butter, cinnamon, salt, currants (if using) and lemon zest to a 5-quart slow cooker. Cook on high for 4 hours or on low for 6 hours. (Every slow cooker heats differently. Check rice for tenderness after 3 hours on high and 5 hours on low.)
- After 4 hours, stir in eggs and half-and-half. Cover and cook an additional 1 to 1½ hours or until thick and custard-like. It’s okay if it looks curdled; just stir to re-combine. Serve warm. Refrigerate leftovers.
NOTES: Using medium-grain rice gives a more pudding-like texture because the rice cooks into the custard. You can use long-grain rice, too, if you want to see the individual grains. To reheat, scoop a ½-cup portion into a skillet. Add 2 to 3 tablespoons of water. Stir to combine. Heat until warm.