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Rice-Cooker Rice Pudding

Rice-Cooker Rice Pudding

Ingredients

  • 3 3/4 Cups whole milk or coconut milk, divided
  • 1 Cup uncooked white rice
  • 1/2 Cup sugar
  • Cinnamon, to taste

Directions

Combine 2 ¾ cups of the milk, rice, sugar, and cinnamon in the rice cooker. Cover and cook for about 20 minutes/one cycle. Stir in the remaining milk, and chill. Season with additional cinnamon if desired and serve.

Nutritional Facts

Servings6

Calories Per Serving276

Total Fat5g8%

Sugar24gN/A

Saturated3g14%

Cholesterol15mg5%

Protein7g14%

Carbs50g17%

Vitamin A70µg8%

Vitamin B120.7µg11.4%

Vitamin B60.1mg5.1%

Vitamin D2µgN/A

Vitamin E0.1mg0.6%

Vitamin K0.6µg0.8%

Calcium181mg18%

Fiber0.3g1.3%

Folate (food)11µgN/A

Folate equivalent (total)11µg3%

Iron0.4mg2%

Magnesium27mg7%

Monounsaturated1gN/A

Niacin (B3)0.7mg3.3%

Phosphorus164mg23%

Polyunsaturated0.3gN/A

Potassium232mg7%

Riboflavin (B2)0.3mg16.3%

Sodium66mg3%

Sugars, added17gN/A

Zinc1mg6.4%

Have a question about the nutrition data? Let us know.

Tags


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


Rice pudding in your rice cooker

Rice pudding is not just for winter. Use your Rice Cooker for best results!

Measure your short grain rice with the measuring cup you got with your rice cooker. 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 the rice cooker, choose the white rice setting and start the cooking cycle. Cook until it clicks automatically to warm.

Meanwhile briefly whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.

When rice has been cooked and the rice cooker has switched to warm, disconnect the cord from outlet, stir once and let the cooked rice cool for 15 minutes.

Then add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like. If it's too thick, add some milk/plant milk or more coconut milk to loosen

Discard the cinnamon stick (if using) and the lemon zest.

Place into individual dishes and garnish with ground cinnamon and cream if desired.


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