Rice Cooker Old Fashioned Rice Pudding Best Recipes

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RICE COOKER OLD-FASHIONED RICE PUDDING

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Rice Cooker Old-Fashioned Rice Pudding image

I originally got this recipe from a cookbook, but I made so many changes as time went along that it's practically a new recipe. A rice cooker is an undervalued utensil in Western kitchens but is found in most Asian kitchens. What most people don't realize is that a rice cooker can cook more than just rice. This is one of the...

Provided by Donna Smith

Categories     Desserts

Time 1h35m

Number Of Ingredients 5

Ingredients:

  • 1-2 Tbsp medium-grain white rice, such as arborio (often called risotto rice), calriso, or another california-grown rice--do not wash!
  • 2/3 c additional long-grain or short-grain rice to make 2/3 cups rice total
  • 4 c milk (skim, 1%, 2%, whole, or a combination)
  • 1/3-1/2 c sugar, to taste
  • 1 tsp pure vanilla extract

Steps:

  • 1. This recipe uses American/English measurements, do not use the cup that comes with the rice cooker. Machine: Medium (5- or 6-cup) rice cooker, fuzzy logic only Cycle: Porridge You need a very starchy rice such as Arborio or an American-grown version of it to get the right consistency for this pudding. Using more than 2 tablespoons, however, makes the pudding too starchy, especially when cold.
  • 2. Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
  • 3. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined.
  • 4. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
  • 5. Pour the pudding into 6 custard cup or ramekins, or pour into a single larger bowl. Serve warm or let cool slightly and refrigerate for at least 1 hour. When cold, cover with plastic wrap and store for up to 4 days.
  • 6. You can add dried fruit and or cinnamon, and top with whipped cream. Also a fruit syrup or sauce or fresh fruit would be good as a topping. Coconut can be added to the mixture as well.

RICE PUDDING IN A RICE COOKER

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Rice Pudding in a Rice Cooker image

Rice cooker recipe from Wolfgang Puck. Remembering that short grain rice is always measured using the cup measure that came with your cooker, this is 3/4 of a regular measure cup.

Provided by andypandy

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients:

  • 2 cups arborio rice (this is measured in your rice cooker measures...if using a reg measure cup use 1 1/2 cups uncooked s) or 2 cups short-grain rice (this is measured in your rice cooker measures...if using a reg measure cup use 1 1/2 cups uncooked s)
  • 2 cups cold water
  • 1 teaspoon salt
  • 1/2 cup evaporated milk
  • 1/2 cup coconut milk
  • 1 cup sweetened condensed milk, Eagle Brand
  • 1 cinnamon stick
  • 1 lemon zest, one large piece of lemon peel
  • 1/2 teaspoon nutmeg
  • 3 tablespoons ground cinnamon (to garnish)

Steps:

  • Measure your short grain rice with the mearuing cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.
  • Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm.
  • When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes.
  • Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated) and nutmeg together.
  • Add the whisked milks into the rice, close lid and set the cooker to WARM setting. Check about 30 minutes later and see if it is at the consistency you like.
  • Discard the cinnamon stick and the lemon zest.
  • Place into individual dishes and garnish with ground cinnamon and cream if desired.

Nutrition Facts : Calories 396.9, Fat 7.9, SaturatedFat 5.8, Cholesterol 17.6, Sodium 365.2, Carbohydrate 74.2, Fiber 3, Sugar 30.4, Protein 7.7

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