Rice Cooker Rice Pudding
This 4 Ingredient Rice Cooker Rice Pudding Recipe is the easiest version of rice pudding that I’ve seen. It takes very little work and tastes fabulous.
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Ingredients
- ⅔ cup rice long grain or short grain uncooked
- 4 cup milk
- ⅓ cup sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt – optional
Instructions
- DO NOT USE THE CUP THAT COMES WITH THE RICE COOKER, use a regular measuring cup!
- Put the rice and milk in the rice cooker bowl and stir to combine.
- Close the cover and set for the Porridge cycle.
- When the machine switches to the “Keep Warm” cycle, open the rice cooker, and add the sugar and vanilla, and stir until combined.
- Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
- 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.
Notes
* To add a bit of custard flavor, mix in one (1) egg yolk with the milk and rice in Step 2.* Add Raisins, Currants, or dried fruit of your choice in Step 4.
Nutrition
Calories: 169kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 56mgPotassium: 204mgFiber: 0.4gSugar: 16gVitamin A: 198IUCalcium: 154mgIron: 1mg
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