So always expect the unexpected, or maybe not so unexpected if you think about it. Brand new kitchen addition downstairs, old unrenovated bathroom upstairs, a ceiling that houses a warren of pipe and valves and stuff over said new kitchen and well…you may just be able to take a shower without going upstairs. Yes, it was a mess but luck, and a good contractor was on our side. Our planned holiday decorating was pushed back a bit. I don’t enjoy delays but we seem to be back on track. I was craving a bit of comfort, however, and what is more comforting than smooth, homemade rice pudding, with the added convenience of a slow cooker. Plus, your house will smell great!

The Usual Cast of Characters

• 4 cups milk
• ½ cup white sugar
• ½ cup long-grain white rice
• 1 tablespoon margarine
• 1 large egg
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ⅛ teaspoon salt

The Steps to Glory

1.Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.

2. Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.

3. Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn’t cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

4.Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

So rich and creamy, the perfect comfort food.

Metamorphosis