Rice pudding with apples and cardamom

Preparation

Slow cooker

1. Place rice in slow cooker. Add salt, milk, sugar and vanilla extract. Cover and cook on high for 3 hours.
2. Add apples and cardamom. Cover and cook at high temperature for 1 hour.
3. Add brown sugar and stir. Let stand 10 minutes. Divide into bowls and refrigerate for 1 hour before serving.

Simmered

1. Place rice in a large saucepan. Cover with water and boil for 5 minutes. Drain and rinse.
2. Return rice to pan. Add salt, milk, sugar and vanilla extract. Cover and cook over low heat for 20 minutes. Add cream, brown sugar, apples and cardamom. Mix well. Cover and cook over low heat for 20 minutes.
3. Divide into bowls and refrigerate for 1 hour before serving.

Basmati rice is not recommended for rice pudding: it has an enchanting fragrance, but doesn't stick. Never use quick-cooking rice that has no starch.
We suggest using slightly sticky risotto rice such as carnaroli or arborio. You also need to consider the age of the rice: rice that has been in your cupboard for several months will be drier and need more liquid than new rice. And you can add milk even at the very end of cooking, as long as you stir well.