One of the downsides of living with chronic illness/pain is some days, it’s too much to do much of anything, even sit at a keyboard. Yesterday (Friday) was one of those days. I managed to get the one sentence and photo up for the Photography 101 assignment and run one errand, then crashed for the rest of the day.

In recompense, today I am sharing with you one of my all-time favorite comfort food recipes: Comfy Crockpot Rice Pudding. It’s a bit different from what most of us think of as Grandma’s Rice Pudding because, first of all, it’s made overnight in a crockpot and, secondly, it’s made with brown rice, not white. OK, before everyone groans at once, you won’t even know it when you dive into this scrumptious delight the morning after, I promise. Let’s get started:

COMFY CROCKPOT RICE PUDDING

Ingredients

1-1/2 Cups Brown Basmati Rice

3-1/2 Cups Water (or soy or almond milk)

A drizzle of olive oil (trust me)

1-1/2 to 2 Teaspoon Cinnamon (to taste)

1/2 Teaspoon Cardamom or Mace (if you can’t find Cardamom)

1/2 Teaspoon Nutmeg

1/2 Cup Raisins

2-1/2 Cups Milk, Heavy Cream, Almond or Cashew Milk

Honey for drizzling

Garnishes (if desired): toasted coconut, almond slivers, chopped walnuts, pecans or cashews

 Instructions

Place rice and water (or milk) in crock pot insert, cover, and cook on low overnight (about 8 hours).

In the morning, about 15 minutes before serving, stir in ½ cup milk of choice and cinnamon, cardamom, nutmeg, and raisins. There will be a bit of crunchiness around the edges – scrape it off and stir it into the mix.

Divide pudding into four servings, pour ½ cup milk of choice over each serving, garnish as desired and drizzle with honey for sweetening.

Enjoy to your heart’s delight. See you next Friday.