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 Kotori.
Add the rice to the inner bowl and fill with water to level 0.75 on the short grain scale.
Select the SHORT GRAIN function and press START.
Briefly whisk the milk, coconut milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.
When cooking is completed and KEEP WARM begins, stir the rice once and add the whisked milks into the rice, close lid and leave to keep
warm.
Check about 5 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 and garnish with ground cinnamon.
Add the rice to the inner bowl and fill with water to level 0.75 on the short grain scale.
Select the SHORT GRAIN function and press START.
Briefly whisk the milk, coconut milk, cinnamon, lemon zest (a large thin slice of zest, not grated) and nutmeg to combine together.
When cooking is completed and KEEP WARM begins, stir the rice once and add the whisked milks into the rice, close lid and leave to keep
warm.
Check about 5 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 and garnish with ground cinnamon.
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!
