Thursday, 3 January 2013

Rice Cooker Rice Pudding

I love rice pudding. It reminds me of being a child and hating the stuff from a tin, but loving the homemade nutmeg kind my nan used to make. This is my veganised version of the good stuff!

It's perfectly possible to make this on the hob, but I just prefer to use my rice cooker. It's easier, and if you eat a lot of rice it's an amazing bit of kit to have in your kitchen.

Note! When I say 1 cup, I'm referring to the cup measure you'll get with your rice cooker. I only have a 6 cup capacity rice cooker as I wanted something small to use primarily for cooking for a baby, but if you have a bigger machine you could make bigger quantities.

Ingredients

1 cup sushi rice

2 cups water

4 cups soya milk

2 tsp Nutmeg

1 tsp Cinnamon

100ml soya cream

4 TBSP sugar

First, you'll want to cook your rice. In my machine for sushi rice it's 2 cups of water to 1 cup of rice.

Once the rice has cooked and it's clicked off onto the warm cycle you'll want to add all your other ingredients.

Give everything a good stir and set onto another cook cycle.

Once that has finished, check it over and give it another stir. If it needs longer let it sit with the lid on on the warm cycle until set.

For a relatively small quantity in my machine it took from start to finish about 45 minutes, but depending on your machine the time may vary.

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