RICE COOKER RICE PUDDING
Easy way to make a simple rice pudding. Chill and serve with extra cinnamon if desired.
Provided by ASTROPHE
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 66 g, Cholesterol 4.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 0.2 g, Sodium 102.9 mg, Sugar 37.1 g
RICE COOKER OLD-FASHIONED RICE PUDDING
I originally got this recipe from a cookbook, but I made so many changes as time went along that it's practically a new recipe. A rice cooker is an undervalued utensil in Western kitchens but is found in most Asian kitchens. What most people don't realize is that a rice cooker can cook more than just rice. This is one of the...
Provided by Donna Smith
Categories Desserts
Time 1h35m
Number Of Ingredients 5
Steps:
- 1. This recipe uses American/English measurements, do not use the cup that comes with the rice cooker. Machine: Medium (5- or 6-cup) rice cooker, fuzzy logic only Cycle: Porridge You need a very starchy rice such as Arborio or an American-grown version of it to get the right consistency for this pudding. Using more than 2 tablespoons, however, makes the pudding too starchy, especially when cold.
- 2. Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
- 3. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined.
- 4. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
- 5. Pour the pudding into 6 custard cup or ramekins, or pour into a single larger bowl. Serve warm or let cool slightly and refrigerate for at least 1 hour. When cold, cover with plastic wrap and store for up to 4 days.
- 6. You can add dried fruit and or cinnamon, and top with whipped cream. Also a fruit syrup or sauce or fresh fruit would be good as a topping. Coconut can be added to the mixture as well.
APPLE RICE PUDDING
Tastes like rice pudding with apple pie filling added. For extra decadence, serve with caramel sauce on top!
Provided by Sonoran Sweetheart
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
- Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
- Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 32.9 g, Cholesterol 36.8 mg, Fat 6.3 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 140.9 mg, Sugar 16.7 g
RICE PUDDING
For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. -Jennifer Bennett, Salem, Indiana
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.
Nutrition Facts : Calories 437 calories, Fat 17g fat (10g saturated fat), Cholesterol 157mg cholesterol, Sodium 87mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 1g fiber), Protein 8g protein.
RICE PUDDING IN A RICE COOKER
Rice cooker recipe from Wolfgang Puck. Remembering that short grain rice is always measured using the cup measure that came with your cooker, this is 3/4 of a regular measure cup.
Provided by andypandy
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 396.9, Fat 7.9, SaturatedFat 5.8, Cholesterol 17.6, Sodium 365.2, Carbohydrate 74.2, Fiber 3, Sugar 30.4, Protein 7.7
SLOW COOKER RICE PUDDING
Enjoy a nostalgic pudding, or a gluten-free alternative to porridge for breakfast. Add natural sweetness with fruit or almonds and a dusting of cinnamon
Provided by Good Food team
Categories Breakfast, Dessert, Treat
Time 3h15m
Number Of Ingredients 5
Steps:
- Butter the slow cooker all over the base and half way up the sides. Heat the milk to simmering point. Mix the pudding rice with the milk and pour it into the slow cooker. Add a grating of nutmeg or cinnamon. Cook for 2½ hours on High and stir once or twice if you can.
- Serve with honey, or flaked almonds and fruit if you like.
Nutrition Facts : Calories 200 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
APPLE RICE PUDDING
Make and share this Apple Rice Pudding recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, sugar, sour cream, milk, cinnamon and salt.
- Stir in raisins, apple and rice; spoon mixture into greased baking dish.
- Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture.
- Bake uncovered 45 minutes.
- Serves 8.
STOVE TOP APPLE RICE PUDDING
Found this at abbeys-kitchen and tweeked it when my boys brought some wild apples home from across the road. A great way to use up left over cooked rice.
Provided by bshemyshua
Categories Breakfast
Time 17m
Yield 8-9 serving(s)
Number Of Ingredients 9
Steps:
- Heat maple syrup, brown sugar, butter, cinnamon, nutmeg and chopped apple in a medium-sized pan until bubbly.
- Add cooked rice, milk and raisins and bring to a simmer, uncovered for about 15 minutes or until mixture thickens, stirring occasionally.
- Serve warm. If desired, each serving may be sprinkled with a crunchy topping such as coconut, wheat germ, Grape nuts cereal or sunflower seeds.
Nutrition Facts : Calories 240.1, Fat 5.4, SaturatedFat 3.3, Cholesterol 16.2, Sodium 56.5, Carbohydrate 46.1, Fiber 1.4, Sugar 25.8, Protein 3.5
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