| | | Rice Pudding
Makes 8 serving
Ingredients
2 cups Arborio or short grain rice
2 cups water
1 tsp salt
1/2 cup evaporated milk
1/2 cup coconut milk
1 cup sweetened condensed milk
1 cinnamon stick
1 lemon zest
1/2 tsp ground nutmeg
3 Tbsp ground cinnamon for garnish Preparation - Rinse rice thoroughly in cold water. Place rice, water and salt in rice cooker.
- Set switch to the on position. Cook for 25 minutes.
- While the rice is cooking, whisk together evaporated milk, coconut milk & condensed milk; add cinnamon stick, lemon zest and nutmeg.
- After the 25 minutes has finished, open rice cooker and stir rice. Disconnect rice cooker from outlet and cool for 15 minutes.
- Add milk mixture and set the rice cooker to keep warm. Check after 30 minutes or until desired consistency has been achieved.
- Discard cinnamon stick and lemon zest.
- Place pudding into serving dish(es) and allow to cool at room temperature.
Refrigerate. Before serving, sprinkle with ground cinnamon |
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