Apple Rice Pudding For A Rice Cooker Recipes

APPLE RICE PUDDING

Steps:

• Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
• Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
• Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.

RICE COOKER RICE PUDDING

Steps:

• Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.

APPLE RICE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, sugar, sour cream, milk, cinnamon and salt.
• Stir in raisins, apple and rice; spoon mixture into greased baking dish.
• Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture.
• Bake uncovered 45 minutes.
• Serves 8.

APPLE RICE PUDDING FOR A RICE COOKER

Steps:

• Put the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg. in the rice maker.
• Tell the rice cooker to 'cook'.
• When the rice cooker says it is done or switches to 'warm', stir in the condensed milk, vanilla, and butter.
• Tell the rice cooker to 'cook' again.
• When it switches to 'warm' again or says it is done cooking, evaluate.
• If there is too much liquid in your rice pudding for your preference, you can tell the cooker to 'cook' again.
• garnish with cinnamon.

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.