Creamy Rice Pudding

Creamy Rice Pudding


VARIATION Indian Basmati Rice Pudding Replace: • Cinnamon stick and lemon peel with ½ teaspoon crushed or powdered saffron and ½ teaspoon ground cardamom • White sugar with brown sugar • Only use basmati rice Add along with the sugar: • ¼ cup of slivered almonds, toasted • ¼ cup chopped pistachios Cooking Directions: Prepare as indicated in the recipe.

  • 5


  • Very easy


  • Prep time


  • 1 cup of your favorite rice (American, Arborio, jasmine, or basmati), white or brown (do not rinse) - (important: use measuring cup that came with appliance for the rice)
  • 5 cups (40-ounces) whole milk or 2 0/0 milk
  • 2 tablespoons butter, melted
  • 1 small cinnamon stick
  • Strips of lemon peel, cut from a lemon (thread on a couple of tooth picks or a wooden skewer for easy removal)
  • Pinch salt
  • ½ cup sugar


Add rice, milk, melted butter, cinnamon stick, lemon peel and salt to the cooking pot. Stir well. Cover pot with the lid. Depending on your type of rice, select the White or Brown Rice setting. Press Start/Stop button. In approximately 35 to 40 minutes, the rice pudding will be thick and creamy. Add the sugar. Stir well. Press Start/Stop. If pudding is too thick, stir in a small amount of hot milk until you reached desired consistency. Discard the cinnamon stick and lemon peel before serving, warm.