Ingredients and Weight:
- Jasmine rice: 1 cup (180g)
- Whole milk: 4 cups (960ml)
- Heavy cream: 1 cup (240ml)
- Sugar: 1/2 cup (100g)
- Ground cinnamon: 1 teaspoon (2g)
- Nutmeg: 1/2 teaspoon (1g)
- Vanilla extract: 1 teaspoon (5ml)
- Raisins: 1/2 cup (60g)
- Optional: Butter for greasing the rice cooker
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the rice under cold water until the water runs clear.
- Grease the insert of the rice cooker with butter, if desired.
- Combine the rice, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla extract, and raisins in the rice cooker.
- Stir well to combine.
- Close the lid and set the rice cooker to the "Cook" setting.
- Cook for 45-50 minutes, or until the rice is tender and has absorbed all the liquid.
- Let stand for 5 minutes before serving.
Nutritional Information (per serving, 1/8 of recipe):
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 120mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 10g
Dish Characteristics:
- Creamy and comforting
- Warm and cozy
- Sweet and flavorful
- Easy to make and perfect for a crowd
User Comments:
- "This rice pudding is like a warm, comforting hug in a bowl."
- "I love the rich, creamy texture and the subtle spices."
- "It's so easy to make, and it always turns out perfectly."
Special Precautions and Tips:
- For a richer flavor, use brown jasmine rice instead of white.
- To make the pudding ahead of time, cook it according to the recipe and let it cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat before serving.
- Serve the rice pudding with fresh fruit, whipped cream, or a dusting of ground cinnamon for extra flavor.
