Arborio Rice Pudding

ARBORIO RICE PUDDING

This is a great slow-cooked, unbaked rice pudding. It uses medium-grain white rice and s enriched with cream and cream cheese or another dairy product. Some folks like raisins or other chopped dried fruit in their rice pudding, but we like this one without. It is very good with fresh fruit, such as chopped strawberries or mangos, or a pool of raspberry sauce spooned over before you top it with some whipped cream.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic only
CYCLE : Porridge
YIELD : Serves 6

¾ Arborio rice
4 cups milk
½ cup sugar
½ teaspoon salt
1 large egg, well beaten
¾ heavy cream or milk
3 tablespoons cream cheese, cut into chunks, or mascarpone, sour cream, or ricotta cheese
2 teaspoons pure vanilla extract
½ teaspoon freshly grated nutmeg or ground mace

1. Place the rice, milk, sugar, and salt in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
2. When the machine switches to Keep Warm cycle, briskly stir in the beaten egg, heavy cream, cream cheese, vanilla, and nutmeg with a wooden spoon. Close the cover and reset for a second Porridge cycle. Stir every 15 minutes until the desired consistency is reached. You can stop the cycle anytime for the first 15 minutes up to the end of the cycle, depending on how soft you like your pudding.
3. Let stand to cool slightly, then spoon into bowls. Or cool to room temperature, cover, and refrigerate for up to 2 days.

Source: The Ultimate Rice Cooker Cookbook