AuthorHungry PandaCategoryDessertsDifficultyBeginnerRinse 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.
Press the WHITE rice function (or SHORT GRAIN function if you have it) on your rice cooker and press START.
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 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.
Add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM’ function.
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 and garnish with ground cinnamon.
Ingredients
Directions
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.
Press the WHITE rice function (or SHORT GRAIN function if you have it) on your rice cooker and press START.
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 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.
Add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM’ function.
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 and garnish with ground cinnamon.