On the day we were married, almost 36 short years ago, my Aunt Gerda showed up with a bucket of the creamiest, most extraordinary rice pudding I have ever eaten, before or since. We even packed up a small container to take on our honeymoon. You might say that rice pudding holds a special place in my heart and soul. Especially Aunt Gerda’s rice pudding.

1/2 cup short-grain brown rice
3 cups whole milk
2 tablespoons honey
1 cinnamon stick
1/4 tsp. sea salt
pinch of nutmeg
1 egg yolk, lightly beaten
1/3 cup raisins

1. Place rice in a medium bowl, pour in water to cover, and soak overnight at room temperature.

2. In the morning, drain the rice and pour it into a slow cooker along with the milk, honey, cinnamon, nutmeg and salt. Stir ingredients together.

3. Cover the slow cooker, and bring to a boil on high heat. Reduce the heat to low, and simmer 2 hours. Uncover, stir, replace cover, and continue to simmer 2 hours more (4 hours total).

4. Place the egg yolk in a small cup, and gently stir a small amount of the hot rice liquid into the yolk to warm it without cooking it. Pour the yolk mixture into the slow cooker, and stir in the raisins. Cook uncovered, stirring, until thickened, about 5 minutes. Turn off the cooker and allow the pudding to cool to the desired temperature.

5. Serve warm or at room temperature for dessert, snack, breakfast, or you name it. Leftovers can be refrigerated up to 3 days.

Thank you to The Splendid Table for a prior version of this wonderful recipe.