Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Rice Cooker Rice Pudding
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- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 20 g
- Saturated Fat
- 13 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 10 g
- Cholesterol
- 67 mg
- Sodium
- 360 mg
A rice cooker is the surprising secret to a creamy, rich and hands-off rice pudding that’s perfect every time. Making rice cooker rice pudding is easy and unlike the stovetop version it doesn’t need to be stirred constantly. The pudding can hang out in the rice cooker on the “keep warm” setting until you’re ready to serve it or you can refrigerate it until chilled. Either way you’ll have the beautiful, sweet scent of fragrant jasmine rice infused with vanilla and cinnamon wafting through your kitchen.
- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 20 g
- Saturated Fat
- 13 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 10 g
- Cholesterol
- 67 mg
- Sodium
- 360 mg
Ingredients
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Directions
Special equipment:
a 5-cup rice cooker- Add the rice, sugar, cinnamon stick and 2 1/2 cups cold water to a large bowl. Scrape in the vanilla seeds, add the pod and stir until the specks of vanilla are evenly distributed (see Cook’s Note). Transfer the mixture to a 5-cup rice cooker and level the rice. Close the lid, press the “white rice” mode and let run until the machine stops and the rice is cooked, 30 to 40 minutes (see Cook’s Note).
- Stir in the sweetened condensed milk, cream and 3/4 teaspoon salt until evenly combined.
- To enjoy warm, serve right away or press the “keep warm” mode.
- To enjoy cold, refrigerate until completely chilled. When ready to serve, stir in up to 1 cup more heavy cream to loosen to your preference.
Cook’s Note
Vanilla bean paste can be substituted for the vanilla bean. Stir 1 1/2 teaspoons vanilla bean paste into the uncooked rice. Alternatively, follow the manufacturer’s instructions for cooking white rice.
