Owner Manual

Creamy Rice Pudding

Servings: 4 to 6

Ingreedients:

1 cup of your favorite rice (American, Arborio, jasmine, or basmati), white or

brown (do not rinse)

- important: use measuring cup that came with appliance for the rice

5 cups (40-ounces) whole milk or 2  milk

2 tablespoons butter, melted

1 small cinnamon stick

Strips of lemon peel, cut from a lemon

(thread on a couple of tooth picks or a wooden skewer for easy removal)

Pinch salt

½ cup sugar

• Add rice, milk, melted butter, cinnamon stick, lemon peel and salt to the cooking pot. Stir well.

• Cover pot with the lid. Depending on your type of rice, select the White or Brown Rice setting.

• Press Start/Stop button. In approximately 35 to 40 minutes, the rice pudding will be thick and creamy.

• Add the sugar. Stir well. Press Start/Stop.

• If pudding is too thick, stir in a small amount of hot milk until you reach desired consistency. Discard the

cinnamon stick and lemon peel before serving, warm.

Variation

Indian Basmati Rice Pudding

Replace:

• Cinnamon stick and lemon peel with ½ teaspoon crushed or powdered saron and ½ teaspoon ground cardamom

• White sugar with brown sugar

• Only use basmati rice

Add along with the sugar:

• ¼ cup of slivered almonds, toasted

• ¼ cup chopped pistachios

Cooking Directions: Prepare as indicated in the recipe.