Rice Cooker Old-Fashioned Rice Pudding
|1-2 Tbsp||medium-grain white rice, such as arborio (often called risotto rice), calriso, or another california-grown rice--do not wash!|
|2/3 c||additional long-grain or short-grain rice to make 2/3 cups rice total|
|4 c||milk (skim, 1%, 2%, whole, or a combination)|
|1/3-1/2 c||sugar, to taste|
|1 tsp||pure vanilla extract|
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 fancy electronic rice cookers that can tell when rice is perfectly cooked, but that also applies to other grains, and some can also work as a steamer, bread maker, or a slow cooker. If you want to experiment with a new appliance this is a great idea, and fun. And of course the rice is good too. There are a few specialty rice cooker cookbooks, and one is very good, I think you'll be able to figure out which one it is, if you look.
Machine: Medium (5- or 6-cup) rice cooker, fuzzy logic only
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.