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Comforting rice pudding–easy and quick if you have a rice cooker!
This was a staple in my house on a Friday night when I was growing up. My mother always made the recipe, which STILL appears on the package, from Carolina Rice. So rich and creamy, but with today’s energy costs, baking something for 3 hours is prohibitive for costs and energy consumption, so you just have to look for something a bit faster.
My husband was of German extraction and they call this “Milk Rice.” My mother-in-law made “milk rice” on the stovetop, but again it required a longer cook time and constant watching.
This version does sacrifice the texture of the long-baked Carolina recipe, but is pretty close to my mother-in-law’s but slightly less creamy–however, you CAN add extra cream (which the Germans do anyway LOL)
I load this with raisins, dried cranberries and sliced toasted (you don’t have to toast if you don’t want to) almonds. And of course the obligatory cinnamon and sugar. You can add more sugar to your taste, or less if you wish.
- 1 cup uncooked white rice
- 2 1/2 cups water
- 1 tsp butter
- 1 cup heavy cream (you can substitute light cream or half and half, but it won’t be as good)
- 1 cup milk
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 tbs raisins
- 2 tbs dried cranberries
- 2 tbs toasted almonds
Add rice, water and butter to rice cooker bowl. Set rice cooker on COOK and cook until water is almost all absorbed.
Add the remaining ingredients and stir. Set rice cooker to COOK, close lid and cook for about 5 minutes. Once the milk/cream is reduced slightly and creamy, the pudding is ready to serve.
Serve with extra cream if desired. If the pudding is chilled, you will need to reheat it with some half and half or cream as the rice will continue to absorb the liquid.