Yesterday we were reading "The Poky Little Puppy", and that got D thinking about rice pudding. The thing is, his idea of what rice pudding is does not jive with most people's. The rice pudding made most often in this household is Thai black rice pudding with coconut milk, using the recipe from Hot Sour Salty Sweet, a gorgeous cookbook with beautiful photos and authentic recipes from southeast Asia.
Being rather rigid in my food theming, I couldn't bring myself to serve a Thai dessert with an Italian main course, so instead I threw together a simple rice pudding in the slow cooker (I used only 1/2 cup of raw sugar—Sucanat, which can be found in health food stores—and basmati rice, since that's the only long-grain white rice I had in the house. I suppose if I were really consistent in my food theming, I would have opted for Arborio rice, but I'm not consistent, just rigid). Of course, it didn't meet with D's expectations, and he turned up his nose at it, but it was gratifying to know that I could make a comforting dessert with only a few minutes of prep time, and a couple hours to kill before supper.