Slow cooker rice pudding with a Thai touch à la Dina

Ingredients for 6 servings:

• 13 cm lemongrass, finely chopped
• 720 ml milk, low-fat, 1.5 to 1.8% fat
• 840 ml coconut milk
• 250 g sugar, more or less to taste
• ½ tsp salt
• 1 tsp vanilla extract, or equivalent of vanilla paste, according to manufacturer’s instructions
• 200 g rice (Arborio rice), rinsed and drained
• 1 ½ tbsp mixed citrus zest
• 1 pinch(s) cardamom powder, generously measured

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 25 minutes

Spray the slow cooker insert with cooking spray. Tie the lemongrass into a small bundle with cheesecloth and place it in a medium-sized heavy saucepan along with the milk, coconut milk, sugar, salt, and vanilla. Bring to a simmer over moderately high heat, stirring frequently, but not to a rolling boil to prevent the milk from curdling. Transfer everything to the slow cooker and stir in the rice and cardamom. Cook on “low” for about 2 hours. This time cannot be determined precisely and may take a bit longer, until the rice is completely tender, but a little liquid will still remain. Stir every 20 minutes during cooking to prevent the rice from sticking together and settling at the bottom. Remove the rice from the slow cooker and transfer it to a large bowl. Discard the bundle of lemongrass and stir in the zest. Let the rice cool slightly, then portion it into dessert bowls and cover and refrigerate until completely cold.