Ingredients

• 4 cups whole milk, divided
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3/4 cup converted long-grain rice, cooked
• 11/2 tablespoons cornstarch
• Ground cinnamon, as garnish

Method

Heat 3 cups milk, sugar, and salt to boiling in medium saucepan; combine with rice in slow cooker. Stir in combined remaining 1 cup milk and cornstarch. Cover and cook on high until pudding is thick and creamy, about 2 hours. Serve warm or refrigerate and serve cold. Sprinkle with cinnamon.

Variations

• Apple Rice Pudding—Make recipe as above, substituting brown sugar for the granulated sugar. Saute 1 cup coarsely chopped unpeeled apple in 1 tablespoon margarine in large skillet until lightly browned. Stir apples and
  1 teaspoon vanilla into rice pudding at the end of cooking time.
• Almond Rice Pudding—Make recipe as above, adding 1 cinnamon stick and reducing sugar to 1/4 cup. Stir 2/3 cup finely chopped toasted almonds, 2 teaspoons vanilla, and 1 teaspoon almond extract into pudding at the end of cooking time. Cool to room temperature; fold in 2 cups light whipped topping or whipped cream and refrigerate until chilled.