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–+ servings
Bowl rice pudding with berries and cinnamon.

Rice Cooker Rice Pudding

Kaylie
Learn how to make this creamy, sweet and comforting rice pudding in the rice cooker for effortless cooking! Enjoy it for breakfast, dessert or snack time with your favorite toppings!
5 from 18 votes
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Prep Time 5 minutes
Cook Time 1 hour
cooking rice 20 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 4 cups
Calories 242 kcal

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

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • Measuring cup used is the standard US measuring cup, not the cup that came with the rice cooker.
  • 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.  

Nutrition

Serving: 4cupsCalories: 242kcalCarbohydrates: 39gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 219mgPotassium: 301mgFiber: 0.3gSugar: 21gVitamin A: 296IUCalcium: 234mgIron: 0.2mg
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