Many of the recipe featured in Roger Ebert's new cookbook, The Pot and How to Use It came from commenters on Ebert's blog. A user who goes by the handle Miss Ina was lucky enough to contribute two recipes to the book, including this Down-Home Rice Pudding.
When you think about it, making rice pudding in a rice cooker makes total sense, since it eliminates the need to stir stovetop and pretty much guarantees perfectly cooked rice. This version is a little less creamy than a typical rice pudding, with a dense texture reminiscent of a sweet risotto. The recipe, like most of the other recipes in The Pot and How to Use It, is really just a matter of piling all of the ingredients into the cooker, giving them a little stir, and waiting for the pot to do its magic. About 10 minutes into cooking, the pot starts to steam and give off an intoxicating mix of cinnamon, nutmeg, and butter aromas—warm, sweet, and totally amazing. Once the rice mixture is cooked it goes into the oven to brown on the top and crisp around the edges. When the rice comes out of the oven it's gooey and brown sugar tinged. Since I prefer mine on the creamier side I ended up scooping the pudding into bowls and finishing it with a little drizzle of heavy cream, a little decadent, sure, but absolutely delicious.
As always with our Cook the Book feature, we have five (5) copies of The Pot and How to Use It to give away this week.
- 2 cups rice
- 3 cups water
- 1/2 stick (4 tablespoons) unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1/2 cup evaporated milk
- 3/4 cup brown or granulated sugar
Combine all the ingredients in the rice cooker. The cooker will turn off when
Heat the oven to 350°F.
Pour the cooked rice into a greased baking dish; cook in the oven for 30 or 40 minutes.