I know, I know— I’m walking on shaky ground with the post. Rice Pudding is a love it or hate it kind of thing. I happen to love it. Josh happens to not. But that’s the glory of being the one who usually cooks- I get to make what I want. This 4 Ingredient Rice Cooker Rice Pudding is the easiest version of rice pudding that I’ve seen. It takes very little work and tastes fabulous.
A long time ago I fell in love with my rice cooker. I spent $10 on an itty bitty one. I have had it for years and it’s always served me well. And then I got a new one from Zojirushi.
It plays music and has all kinds of settings that my old one could only dream of doing. There are some awesome recipes that come with the rice cooker as well as a spot to cook vegetables. I’m pretty much head over heals for this one.
This recipe is such a breeze. The rice cooker does all the work for you so you can watch tv or read magazines or take a nap (because I’m sure you have nothing else to do)… But really, you probably already have the ingredients on hand- rice, milk, vanilla and sugar. They are pretty standard staples. At least at our house.
Here’s how you make it:
- ⅔ c. uncooked rice (long grain or short grain)
- 4 c. milk
- ⅓ c. sugar
- 1 tsp vanilla extract
- DO NOT USE THE CUP THAT COMES WITH THE RICE COOKER, use a regular measuring cup!
- Put the rice and milk in the rice cooker bowl and stir to combine.
- Close the cover and set for the Porridge cycle.
- When the machine switches to the "Keep Warm" cycle, open the rice cooker, and add the sugar and vanilla, and stir until combined.
- Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
- 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.
Recipe slightly adapted from Just a Pinch.
Once we get past the question of “do you like rice pudding?” the next one is – with or without raisins. I know a lot of people can’t stand them, especially in their rice pudding when they are mushy. I, myself, do not mind them. I made this recipe without only because I didn’t have them on hand and I had the other ingredients.
Food photography and styling courtesy of My Name is Snickerdoodle.