'Rice pudding' on Serious Eats

Mark Bittman's Rice Pudding in the Oven

They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting. More

Cook the Book: Miss Ina's 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. 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. More

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