Last week, while I was at the mall, what sounded like a Christmas number came on in between two Kenny G tracks, and my heart did a little somersault. IT’S OFFICIALLY THAT TIME OF THE YEAR!!!!
I’ve listened to Buble’s Christmas album once since, and also downloaded John Legend’s new album, Legendary Christmas — I am excited to listen to it on loop and drive everyone around me nuts.
I know I say this about thrice a year, but this is definitely my favourite time of the year. Zoella’s vlogmas starts in less than a month, and if Bangalore weather can get its sh*t together, we’ll bring out the sweaters, and bring on the mint flavoured everything very soon.
However, right now I’m in Kannur, and wiping off sweat from my forehead as I type this, so all that seems a bit far away. But a couple of days ago, mum and I made rice pudding, and that’s as holiday-like as it’s going to get around here until the rest of the family comes down.
Rice pudding is one of those things that I had no opinion on for most of my life, but when I was in college, one visit to Rice to Riches, a space-agey rice pudding parlour in NYC, changed all that. I had the classic flavour, with a graham cracker topping and it blew my mind. I was telling mum about it recently, and we decided to make our version of it. Mum makes the pudding in the rice cooker which gives it a richness that is unbelievable (or believable, if you know how a rice cooker works hehe). You can also achieve the same creaminess in a pressure cooker, but remember to keep the flame on low, and use a big enough cooker (we recommend a 6 litre one for the quantity mentioned below). The topping is butterscotchy and delicious with just a hint of heat from the cinnamon. And although the rice pudding is delicious on its own, the topping makes it holiday-ready.
Update: When I was googling how to spell Buble, I found that he is releasing a new album on the 16th!!!
Slow Cooker Rice Pudding with a Biscuit Topping
To make the rice pudding
1/4th cup short-grained rice (we use jeera shala)
4 cups (1 litre) full fat milk
3/4th cup condensed milk
To make the biscuit crumb topping (barely adapted from all recipes)
3 digestive biscuits (we used nutri choice)
1/4th cup brown sugar
2 tbsp melted butter
1 tsp vanilla extract
1 tbsp white sugar
1/8th tsp powdered cinnamon
To make the rice pudding
In a slow cooker
Add all the ingredients to a slow cooker and cook for 6 hours on slow. Serve warm or chilled.
In a pressure cooker
In a 6 litre pressure cooker, add all ingredients to pressure cooker, and on low heat, cook for an hour. Serve warm or chilled.
To make the biscuit crumb topping
Crush the biscuits, and add the butter, brown sugar, cinnamon and vanilla extract. Stir to incorporate.
Press this mixture into a greased baking dish (the smallest one you own) and sprinkle the white sugar on it.
Bake in a preheated oven at 170 degrees Celsius for 6-8 minutes.
When slightly cook, remove from the baking dish and crumble.
The topping can be stored in an airtight container for up to 5 days.
Serve the rice pudding either warm or cold, and top with a spoon of the biscuit topping.