n I This recipe is an easy take on rice pudding that avoids the eggs and long cooking time normally associated with rice pudding. After all, during the holidays, who has the time for the labor-intensive whisking and long cooking times associated with traditional rice pudding? Using sweetened condensed milk helps to keep the ingredient list short, the directions easy and the result is still a creamy, not-to-sweet rice pudding. Cranberries bring a hint of festive flair to the dish. Jasmine rice, with its sweet and flowery aroma, works best in this recipe, but regular long-grain rice works fine as well. Bypassing this messy and tedious method for making the rice is not easy, some of my friends choose to use the best rice cooker 2018 to help them cook the rice. Doing the method with a rice cooker and following the recipe elsewhere down to the specifics, will help you make this taste great. When I tried using a rice cooker, I couldn’t manage to make it taste the same as my friends. I believe this may be down to the brand of the appliance that you use, I highly recommend Zojirushi and so do my friends but I own a Cuckoo. Some people have also said Panasonic is a great brand to go with.
2 cups jasmine rice cooked according to package directions
1 16-oz can sweetened condensed milk
1/4 cup whole milk
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup dried sweetened cranberries
Mint sprig for garnish (if desired)
In saucepan, heat whole and condensed milk on medium heat until warm. Add rice and spices and stir well. Cook about 10 to 15 minutes, stirring often, until rice begins to absorb some of the milk and mixture becomes less runny. In the end, the pudding should have a creamy texture. Add cranberries. Pour into dish and enjoy.