Carrot Cake Rice Pudding
I resisted getting a rice cooker for years. They seemed like so much ado about nothing…but then I moved to Japan, and reconsidered the error of my ways. In my ridiculously small apartment, I quickly discovered that my even more ridiculously small stove had only two settings: OFF and FUKUSHIMA DAIICHI. It’s next to impossible to maintain the low flame required for cooking a pot of rice, so I began my search for an electric rice cooker.
As proof of his undying love, my father supported this obscenely expensive purchase, and bought me an endearing, chubby rice cooker as a birthday gift. I decided that I would buy it googly eyes, and give it a name (I ended up doing neither), but thought not much more of it than that. It was a rice cooker, after all…how much consideration did it require? Opening the box a few days later, I found that the 28-page instructions were, of course, entirely in Japanese. It took a lot of translating and even more oddly-cooked rice to comprehend the appliance’s fuzzy logic. Now, over a year later, I wonder how I ever lived without it.
Best of all, it does more than cook rice. Some rice cookers also bake cakes and make mochi, but mine is not so complicated. However, it does cook different types of rice, to different consistencies, at different times of the day (!). It also makes risotto and my own version of fried rice. Best of all, I learned how to trick it into cooking me rice pudding, using leftover rice and a few simple ingredients. This makes a (remotely) healthy breakfast, but can also be eaten as a dessert later. I highly recommend it!
DIRECTIONS : to about two cups of leftover (brown) rice in the rice cooker, add a handful of shredded carrots, a big spoonful of brown sugar, and enough milk or soymilk to just cover the rice. Add spices such as cinnamon and nutmeg and vanilla, then turn the rice cooker back on. You can add raisins, too, if that`s the kind of thing you’re into. I’m not that kind of girl, but i would’ve added some walnuts if i had ‘em.