You can’t go wrong with this version of rice pudding. The combination of the three milks used in this recipe creates just the right amount of sweetness. And by using the Mi Aroma, everyone can enjoy their favorite variations, be it fresh or dried fruit, nuts such as almonds, pistachios or walnuts, spices like cinnamon, cardamom, or nutmeg. How about stirring in a spoonful of a dessert topping like caramel, butterscotch or chocolate sauce? Perhaps a liqueur, flavored coffee creamers or cookie crumbs? This rice pudding stands alone with the blend of milk flavors but the personal touches you give it will take it over the top.
3/4 c medium grain Mahatma ® or Carolina ® uncooked rice
1 1/2 cup water
1 cinnamon stick or cardamom seed (optional)
1/2 cup milk
1/4 sweetened condensed milk
1/2 cup evaporated milk
1/4 cup dried cherries or any fruit desired
1/2 tsp nutmeg
1 tsp white rum
toasted coconut and whipped cream for garnish
Place rice in the inner pot of the mi Aroma mini rice cooker.
Rinse the rice to remove excess starch, drain and add 1 1/2 c water.
Add cinnamon stick or cardamom, close the lid and press cook.
While the rice is cooking, combine the remaining ingredients and stir to combine. When rice has finished cooking and has switched to the warm setting, open lid, and gently stir in the milk mixture.
Replace the lid and continue cooking on the warm setting for at least ten minutes or longer if a thicker consistency is desired.
Note that it will thicken as it cools.
Top with toasted coconut and a dollop of whipped cream.
Over to You
What’s your version of rice pudding? Share and inspire us!