Coconut Rice Pudding in a Rice Cooker

Coconut Rice Pudding in a Rice Cooker

Ingredients

2/3 cup arborio rice (or other medium-grain white rice)
One 13.5 ounce can full fat coconut milk, including solids
18.5 ounces whole milk
1 large egg
1/3 cup sugar
1 teaspoon vanilla extract
4 to 5 drops coconut extract (optional)

Place the rice, coconut milk, and and whole whole milk into rice cooker bowl. Stir to combine. Close the cover and cook on Porridge cycle.

When the machine switches to the Keep Warm cycle, combine the egg, sugar, and vanilla extract (and coconut extract) 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. Stirring the rice pudding constantly, pour the egg mixture into the rice cooker bowl. Stir to combine completely, close cover, and reset for a second Porridge cycle. Cook for an additional 15 minutes on Porridge cycle. (You can cook it for longer if you want, if the rice isn't soft enough.)

Scoop the pudding into six to eight ramekins. Serve warm (my preference) or let cool at room temperature before placing in refrigerator covered in plastic wrap.

I prefer it warm, so after it's been in the fridge, I microwaved it for about 50 seconds and stirred in a splash of milk. KEEWERD