Step 1

Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Step 2

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.

Step 3

Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

Step 4

If desired add optional toppings right before serving.

Step 5

Enjoy!

Step 6

Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

Step 7

We do not count water and salt when considering the number of ingredients.

Step 8

If you don't have coffee creamer you can substitute (in place of the creamer and water) 4-1/2 cups whole milk, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract.

Step 9

Combine ingredients in a slow cooker (I used a 3 quart). Stir, cover and cook on high for 1 1/2 - 3 hours. It took 3 hours in my 3 quart round. Rice should be soft and pudding thick when it is ready.

Step 10

The first time you prepare this I recommend tasting a piece of rice after 1 hour 30 minutes. If it is not chewy yet cover it and let it cook 30 more minutes and check again. The more you stir the more the pudding will thicken. That said, about 15 minutes before the pudding is done remove cover and stir until pudding is thickened.