Old-Fashioned Rice Pudding

OLD-FASHIONED RICE PUDDING

Here is the quintessential rice pudding of everyone’s childhood. It is sweet and creamy, no fancy or exotic ingredients. Whole milk is best, but 2 percent works fine. It is slowly simmerd in the rice cooker and ready to eat as soon as it cools. Remember that rice pudding thickens considerably when chilled as the starch in the rice sets up.

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

2/3 cup medium-grain white rice, such as Arborio, Calrioso, or other California-grown rice
4 cups milk
1 large egg
1/3 cup sugar
1 teaspoon pure vanilla extract

Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
When the machine switches to the Keep Warm cycle, combine the egg, sugar, and vanilla in a small bowl and beat with a whisk. Open the rice cooker, spoon a few tablespoons of the rice milk into the egg mixture, and beat with a wooden spoon. Beating the rice milk constantly, pour the egg mixture into the rice cooker bowl. Stir for a minute to combine. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired thickness is reached.
Pour the pudding into 6 custard cups or ramekins. Serve warm or let cool slighlty and refrigerate for at least 1 hour. When cold, cover with plastic wrap and store for up to 4 days.

Source: The Ultimate Rice Cooker Cookbook