“Less creamy than traditional rice pudding, this is more like a sweet risotto. Adapted from a recipe in Roger Ebert's _The Pot and How to Use It_, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/cnuh7a”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease an 8" square baking dish and set aside.
  2. Combine all ingredients in rice cooker. Cover and turn on.
  3. When rice cooker turns itself off, transfer contents to prepared baking dish. Bake in preheated oven 30-40 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: