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

For a slightly lighter version, swap the whole milk for 2% and use light coconut milk; the pudding will be a bit less rich but still creamy. If you’re not a cardamom fan, you can replace it with 1 teaspoon ground cinnamon or use 2 to 3 whole cardamom pods instead of ground, then fish them out before serving. Add 1/2 cup of golden raisins or dried cranberries to the rice before pouring the mixture over for little pops of sweetness. To make it dairy-reduced, use canned coconut milk plus an unsweetened non-dairy milk (like almond or oat) in place of the whole milk, and reduce or omit the extra sugar since the condensed milk is already sweet; just know it won’t be fully dairy-free unless you also swap the condensed milk for a dairy-free sweetened condensed coconut milk. For extra coconut flavor, stir in 1/2 cup toasted shredded coconut at the end. If you like your pudding thicker and almost sliceable, cook closer to the higher end of the time range and let it cool longer; for a looser, more spoonable pudding, stir in extra warm milk right before serving. This also works as a make-ahead dessert: cook it earlier in the day, chill, then reheat in the slow cooker on WARM with a splash of milk while you eat dinner.