Rice Pudding with a Twist

Rice cooks without tending, and then ice cream finishes the job. Simple and oh so good.

Prep: 5 min. Total: 30 min. Yield: 6 to 8.

1-1/2 cups medium-grain rice
3 cups 2% dairy or soy milk
1/2 teaspoon kosher salt
Raisins (OPTIONAL)
1/2 teaspoon vanilla extract
1-1/2 cups vanilla* ice cream, slightly softened

Place rice, milk, optional raisins, and salt in the inner pot and stir. Place inner pot into the rice cooker, cover and press the Steam/Cook button. Allow to cook until rice cooker switches to Keep-Warm mode.

Stir in vanilla extract and vanilla ice cream, stir thoroughly and serve warm or chilled.

* Other flavors work well. Peach and strawberry are especially good.