Rice Pudding

This recipe makes enough for a small army. You have been warned. 😉

Rice Pudding

INGREDIENTS

2 1/2 cups Arborio rice

3.5 cups water

3/4 tsp salt

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2 cans evaporated milk

2 cans sweetened condensed milk

2 cups whole or 2% milk

2 tbsp butter 

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Cinnamon, optional

In a rice cooker that holds 20 cups cooked rice - or larger - (I use this one), put in 2 1/2 cups uncooked Arborio rice. Cover with water and then pour the water out. (You are rinsing off the rise) Repeat two more times. Put rice cooker insert back into rice cooker. Unplug the rice cooker. Add 3.5 cups of water to rinsed rice. Close the lid and let sit for 40+ minutes. Plus in rice cooker and turn on. Stir in 3/4 tsp of salt. Close lid and turn on “white rice” setting. 

Whilst your rice is cooking, get out a large pot and whisk together all three milks. Stir over medium heat until steaming. Stir in 2 tbsp butter. Remove from heat and cover with a lid. 

When rice is finished cooking, stir the milks into the rice cooker. Close the lid and let sit until ready to serve. Sitting helps the rice pudding to thicken up some. When serving, dust with ground cinnamon, if desired.