Yummy rice pudding

Possibly the best rice dessert ever....

Two glasses of rice pudding on wooden rustic table. Close up. Two glasses of rice pudding on wooden rustic table. Close up

Rice pudding doesn’t have to be just for winter. It can be paired with summer fruits in addition to winter fruits for a creamy, light dessert. As easy as, but more tasty than, the canned version when you cook it in a rice cooker.

AuthorHungry PandaCategoryDifficultyBeginner

Yields1 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

INGREDIENTS
 2 rice measuring cups arborio rice or other short grain rice
 ½ rice measuring cup evaporated milk
 ½ rice measuring cup coconut milk
 1 rice measuring cup sweetened condensed milk
 ½ rice measuring cup regular milk or plant milk (optional)
 1 stick cinnamon or 1⁄2 tsp of cinnamon powder
 1 piece lemon zest, one large piece of lemon peel (or orange)
 ½ tsp nutmeg
 1 pinch salt

HOW TO MAKE
1

Rinse the rice in cold water and add to your rice cooker inner bowl with the salt. In this recipe we use two rice measuring cups so fill to the 2 cup rice level line for SHORT GRAIN in your bowl with water.

2

Press the WHITE rice function (or SHORT GRAIN function if you have it) on your rice cooker and press START.

3

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.

4

When cooking is completed and KEEP WARM begins, stir the rice once and let the rice cool for 15
minutes by turning off the rice cooker.

5

Add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM’ function.

6

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.

7

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

Ingredients

INGREDIENTS
 2 rice measuring cups arborio rice or other short grain rice
 ½ rice measuring cup evaporated milk
 ½ rice measuring cup coconut milk
 1 rice measuring cup sweetened condensed milk
 ½ rice measuring cup regular milk or plant milk (optional)
 1 stick cinnamon or 1⁄2 tsp of cinnamon powder
 1 piece lemon zest, one large piece of lemon peel (or orange)
 ½ tsp nutmeg
 1 pinch salt

Directions

HOW TO MAKE
1

Rinse the rice in cold water and add to your rice cooker inner bowl with the salt. In this recipe we use two rice measuring cups so fill to the 2 cup rice level line for SHORT GRAIN in your bowl with water.

2

Press the WHITE rice function (or SHORT GRAIN function if you have it) on your rice cooker and press START.

3

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.

4

When cooking is completed and KEEP WARM begins, stir the rice once and let the rice cool for 15
minutes by turning off the rice cooker.

5

Add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM’ function.

6

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.

7

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

Yummy rice pudding

Make it vegan by substituting the cow milk based components with plant milk, oat milk, soy milk or coconut milk equivalents. Blind taste test and you can’t tell the difference!


Watch our recipe video to see how it’s made!