Pour this 1 mixture over rice into a slow cooker for a creamy bowl that keeps you coming back for more

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking.

Rinse the arborio rice under cool running water until the water runs mostly clear. Drain well, then spread the rice evenly over the bottom of the prepared slow cooker.

In a large mixing bowl or a large measuring cup, whisk together the coconut milk, sweetened condensed milk, whole milk, granulated sugar, vanilla extract, ground cardamom, and salt until the mixture is smooth and the sugar is mostly dissolved. This is your one creamy mixture.

Pour this one mixture evenly over the arborio rice in the slow cooker, making sure all the rice is submerged. Give a gentle stir to distribute the rice without splashing.

Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring once about halfway through, until the rice is very tender and the mixture has thickened to a loose pudding consistency. The pudding will continue to thicken as it cools.

Once done, turn off the slow cooker and let the pudding sit, covered, for 10 to 15 minutes to set. If it looks too thick, stir in a splash of milk or coconut milk until it reaches your ideal creaminess.

Serve the coconut rice pudding warm, topped with fresh fruit, toasted coconut, or nuts if you like. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with a bit of extra milk to loosen.

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