I never understood the need for a rice cooker until we got one. My mom gave Boo a rice cooker when she went away for her freshman year of college. It was a cheap little one with a removable aluminum insert, perfect for a vegetarian college student. I didn’t think much about it, but when Boo came home from college and moved back in with us, I quickly got used to making rice in the cooker. It turned out perfect almost every time and would stay warm for hours. My only real complaint was that we had to soak that insert so often and scrub, scrub, scrub.
A few weeks ago, Boo moved out and took her rice cooker with her. I realized how dependent I had become, so I went to Walmart and bought a little six-cup Rival. This thing is a dream!! It cooks 2 cups of rice in about 20 minutes and keeps it warm for a long time without drying out. Plus, it has a non-stick insert so clean up is a breeze!!
2 cups milk
1 cup cooked rice
1/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350F. In a medium saucepan, heat the milk and rice over medium-low heat, stirring frequently until the mixture reaches a slow simmer. Add the cinnamon and nutmeg.
In a separate bowl, combine the eggs, sugar, and vanilla extract. Beat with a wire whisk until well-combined. Add to the milk and rice. Continue to cook for additional three minutes, stirring frequently.
Pour into a greased casserole dish and bake for 20-25 minutes, until set.
Can be served warm or cold.