This creamy, sweet and comforting rice pudding is made in the rice cooker for effortless cooking! Made with just 4 simple ingredients: rice, milk, sugar and salt! Enjoy it for breakfast, dessert or snack time with your favorite toppings!
I love the rice cooker for “set and forget it” meals like this rice cooker congee and rice cooker rice pilaf, but did you know you can also make dessert in this mighty appliance?
If you love the sweet and comforting taste of rice pudding but don’t have the time or patience to babysit it while cooking on the stove, then this recipe is for you! You can make it with cooked or uncooked rice and let the rice cooker do its magic with minimal oversight!
This recipe will work for all types if rice cookers, though it will help if you have different cooking functions with a “porridge” setting – but there is a work around for this! Check out the details below!
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Ingredients
Rice – I am using Jasmine rice, which is a long grain rice. You can also use short grain rice as well. You can also use cooked or uncooked rice.
Milk – Is essential to get that creamy, decadent texture.
Sugar – You’ll want a bit of sweetness for this dish. A small amount of sugar gives a mild sweetness, if you like it a bit sweeter, add more to taste.
Salt – Add just a pinch to help intensify the flavors
Equipment
Rice cooker – I am using the Cuckoo, which holds up to 6 cups of uncooked rice. There is a porridge setting, you can easily set it to cook and walk away. Don’t worry, you do not need a rice cooker with a porridge setting to make this recipe (read below pro tips).
Instructions
1). Wash the rice three times with water to clean it. Drain with a strainer.
2). Add the rice and water to the pot to cook the rice (skip this step if you already have cooked rice).
3). Add cooked rice, milk, sugar and salt to the pot and mix well. Set it to cook on the porridge setting.
If you do not have a porridge setting, set it to cook, leaving the lid uncovered and cook for about 45-50 mins.
4). Once the rice thickens and turns into a pudding-like consistency, stir it again and mix well. Set it to cook again on the porridge setting and allow it to thicken up a bit more to your liking, about 10-15 minutes.
Serve and enjoy with your favorite toppings, like dried raisins, toasted nuts for a crunch, berries for a refreshing bite, and a dash of cinnamon!
Pro Tips
- If you try to cook the rice pudding with the lid closed with no porridge setting on the rice cooker, you’ll risk the milk boiling over and spilling out of your pot. The reason this happens is that the liquid is boiling at a high heat and the rice cooker sustains that temperature as it tries to evaporate all the water. Cooking with the lid uncovered will allow the pudding to cook at a lower temperature, with the liquid simmering it until it reaches the desired consistency.
- Cooking the rice pudding on the porridge setting (versus cooking it with the lid uncovered), cooks at about the same amount of time.
- For a thicker “pudding” consistency, add more time to the cooking.
Frequently Asked Questions
You can enjoy it hot or cold. It’s a personal preference.
Yes, rice pudding will thicken as it cools as the rice continues to absorb the milk.
There are so many delicious toppings you can add, including: roasted almonds, walnuts and pecans; fresh fruit like strawberries, blueberries, and raspberries; toasted coconut, and even a dash of cinnamon for a hint of warm spice.
Long grain and short grain rice both work well for rice pudding.
More Rice Cooker Recipes
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Rice Cooker Rice Pudding
Equipment
Ingredients
- ½ cup long grain rice I use Jasmine.
- 1 cup water
- 3 cups milk
- ¼ cup sugar
- ¼ teaspoon kosher salt
Instructions
- Rinse the rice and drain.
- Add the rice and water to the rice cooker and cook on rice setting. (Skip this step if you already have cooked rice. See note below for amount of cooked rice).
- Add the milk, sugar and salt to the rice and mix well. Set it to cook on the porridge setting. If you do not have a porridge setting, set it to cook, leaving the lid uncovered and cook for about 45-50 mins.
- Once the rice thickens and turns into a pudding-like consistency, stir it again and mix well. Set it to cook again on the porridge setting and allow it to thicken up a bit more to your liking, about 10 to 15 additional minutes.
- Serve and enjoy with your favorite toppings, like driedraisins, toasted nuts for a crunch, berries for a refreshing bite, and a dashof cinnamon!
Notes
- If using precooked rice, you will need 1 ¾ cups cooked rice.
- The pudding will thicken as it cools, as the rice continues to absorb the milk.
- Long grain and short grain rice both work well for rice pudding.
- If you try to cook the rice pudding with the lid closed with no porridge setting on the rice cooker, you’ll risk the milk boiling over and spilling out of your pot. The reason this happens is that the liquid is boiling at a high heat and the rice cooker sustains that temperature as it tries to evaporate all the water. Cooking with the lid uncovered will allow the pudding to cook at a lower temperature, with the liquid simmering it until it reaches the desired consistency.
- This recipe is mildly sweet, add more sugar to taste.
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