Alright, alright, let’s talk about makin’ somethin’ sweet with that there rice cooker, ya know, the thing you use to make rice? Well, we ain’t just makin’ rice today, we gonna make somethin’ called vanilla custard, fancy name for somethin’ that tastes like heaven. My ol’ grandma used to make somethin’ like this, but she did it on the stove, took her forever, bless her heart. We gonna do it the easy way, with that there rice cooker.
First thing’s first, you gotta get your stuff together. You need rice, the kind you eat, not that fancy stuff. And some milk, the regular kind is fine, don’t go gettin’ no fancy almond milk or nothin’. Eggs, gotta have eggs, and sugar, to make it sweet, ya know? Oh, and a little bit of that vanilla stuff, the one that smells so good, makes it taste all fancy-like. And a pinch of salt, just a little bit, like my grandma used to say, makes everything taste better.
Now, some folks say you gotta cook the rice first, but I say, why bother? Just dump it all in the rice cooker! I ain’t got all day to be fussin’ around with pots and pans. So, you put in your rice, not too much, mind you, just a little bit. Then you pour in the milk, maybe a cup or two, depends on how much you’re makin’. Then crack in them eggs, two or three, depends on how many folks you’re feedin’. And then the sugar, a spoonful or two, depends on how sweet you like it. A little splash of that vanilla, and a pinch of salt, that’s it.
- Rice, not too much
- Milk, regular kind
- Eggs, two or three
- Sugar, to your likin’
- Vanilla, a splash
- Salt, a pinch
Now, here’s the tricky part, and I say “tricky” but it ain’t really tricky at all. You just turn on the rice cooker, the same way you do when you’re making rice. But, here’s the secret, you gotta watch it. You can’t just set it and forget it like you do with rice. This ain’t rice, this is custard, this is special. You gotta stir it every now and then, so it don’t stick to the bottom and burn. And you gotta keep an eye on it, make sure it’s cookin’ right. You want it to be thick and creamy, not runny like water.
Now, how long does it take? Well, that’s the thing, ain’t it? It depends on your rice cooker. Some of them cook faster than a jackrabbit, some of them take their sweet time. Just gotta keep checkin’ on it. My old rice cooker, bless its heart, takes about an hour, maybe a little more. But yours might be different. Just keep stirrin’ and keep watchin’, you’ll know when it’s done. It should be thick, like pudding, but not too thick, you still want it to be kinda jiggly.
When it’s done, you gotta let it cool down a bit, or you’ll burn your tongue. And then, well, then you eat it! You can eat it warm, or you can put it in the fridge and eat it cold, it’s good both ways. My grandkids love it when I put a little bit of fruit on top, like strawberries or somethin’, makes it look fancy. But me, I just like it plain, the way my grandma used to make it, or somethin’ like it anyways.
So, there you have it. Vanilla custard, made in a rice cooker. Easy peasy, lemon squeezy, like my grandkid used to say. Now go on and make some, you won’t regret it. It’s good for the soul, this stuff, warms you right up inside. And if it doesn’t turn out perfect the first time, don’t you worry none. Just keep tryin’, you’ll get it right eventually. Even my grandma burned a batch or two back in the day, nobody’s perfect. Just remember, the most important ingredient is love, ya know, put a little love into it, and it’ll taste that much better.
And one last thing, don’t go tellin’ nobody I told you how to make this. This is a secret family recipe, kind of. Well, not really, but you know what I mean. Just keep it on the down low, alright? And don’t you go blabbin’ that I use a rice cooker, folks might think I’m crazy or somethin’. But trust me, it works. It works like a charm.
Tags: [rice cooker, vanilla custard, easy recipe, dessert, rice pudding, creamy, comfort food]
