Rice Cooker Rice Pudding Recipes

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.

Steps:

• In a colander, rinse rice thoroughly under cold water.
• Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
• Add remaining ingredients, except for butter & whipped cream.
• Stir to combine.
• Pour butter over rice mixture.
• Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
• When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

Steps:

• Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.

Steps:

• Place the tapioca in the rice cooker bowl.
• In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
• Pour the milk mixture over the tapioca; stir to combine.
• Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
• When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
• Pour the pudding into a large bowl or individual dessert dishes.
• Let cool.
• Serve warm, if desired, or refrigerate, covered with plastic wrap.

Steps:

• Melt butter in cooker and pour rice in and cover totally with butter.
• Add the sugar, milk, water and salt.
• Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.
• In a bowl mix 1 egg with 1/4 cup cream or evaporated milk and 1/2 t vanilla.
• Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
• Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.

Steps:

• Put the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg. in the rice maker.
• Tell the rice cooker to 'cook'.
• When the rice cooker says it is done or switches to 'warm', stir in the condensed milk, vanilla, and butter.
• Tell the rice cooker to 'cook' again.
• When it switches to 'warm' again or says it is done cooking, evaluate.
• If there is too much liquid in your rice pudding for your preference, you can tell the cooker to 'cook' again.
• garnish with cinnamon.

Steps:

• Put all in slow cooker, stir, turn on heat (I start on high for first hour then turn down to low).
• Stir occasionally - at least once an hour - no skin should form and the rice should plump up nice and slow.
• Keep it cooking until it just a bit wetter than the consistency you like as some more liquid is absorbed as it cools.
• Serve hot, warm or cold.