A few years ago, I received a top-of-the-line Japanese rice cooker, along with a cookbook specially formulated for the rice cooker.
It's worth its weight in gold. Rice turns out perfectly cooked, every single time. There's no fuss, no mess, no nothing...except perfect rice. When I see people cooking rice in a pot on the stove, I feel like telling them to just invest in a Japanese rice cooker and how that'll be a game changer in the way they make rice (what - me, exaggerate? Never). I've never been able to make good rice in a pot, and the time spent trying to scrape the pot clean afterwards is definitely not worth the hassle.
Anyway, I saw a recipe for rice pudding, and staying true to the set-it-and-forget motto of this little baby, it was super easy and turned out quite well. Here's a closeup (the specs you see are nutmeg and cinnamon).
The result? Very, very rich (due to the cream and a few tablespoons of heavy cream), but I couldn't see myself having more than a few spoonfuls anyway. Thank goodness I used water instead of milk, as the recipe called for. Had I used milk, I don't know if the recipe would've been edible -- way too much dairy. I also cut down the amount of sugar the recipe called for, as I almost always do to recipes I find. 4 ladles -- a tasty, easy, comforting treat.