Here’s how to make some real good rice cooker vanilla custard, you know, the kind that sticks to your ribs.
First off, you gotta get your rice ready. I ain’t talkin’ about no fancy rice, just plain ol’ rice. Dump it in a pot, yeah, a small one, and get that water boilin’ like a mad hen. Then, toss that rice in. Don’t need no measurements, just eyeball it, like I always do. You want enough water to cover the rice good, maybe a little bit more. That’s how my ma used to do it, and her rice was always the best.
Now, while that rice is cookin’, let’s get to the custard part. This is the real good stuff. You need milk, the creamy kind if you got it, some eggs – fresh ones, mind you, not them old store-bought things – sugar, and that vanilla stuff. It makes it smell all fancy-like. Whisk it all together in a bowl. Don’t need no fancy mixer, just a fork or a whisk will do just fine. Whisk it good, like you’re beatin’ eggs for a cake. You wanna make sure everything is mixed up real nice.
- Milk – I use whole milk, makes it richer, you know?
- Eggs – Gotta be fresh, gotta be good.
- Sugar – Sweeten it up, just the right amount.
- Vanilla – That’s the secret ingredient, makes it smell heavenly.
Okay, so your rice should be cooked by now. It don’t gotta be perfect, just cooked. Now, you can do this two ways. You can put the rice right in the rice cooker, and pour that custard mixture over it. Or, you can layer it, rice then custard, rice then custard. I like to layer it, makes it look pretty, you know, for company and all.
Now, this ain’t no oven bakin’ custard, this is rice cooker custard, so it’s a bit different. You just gotta turn that rice cooker on, and let it do its thing. It’ll cook that custard up real nice and creamy. Keep an eye on it though, you don’t want it to burn. Every rice cooker is different, you know? Mine, she’s old and slow, but she gets the job done. Yours might be faster, so just keep checkin’ on it.
Now, some folks like to add dried fruit, like them raisins or cranberries. I ain’t a big fan, but you can if you want. Just sprinkle some on top before you start cookin’ it. Or, you can add some cinnamon, that’s always good. A little pinch will do ya. Makes it smell all warm and cozy like.
When it’s done, it should be set, not all jiggly like jelly. You can stick a knife in it, and if it comes out clean, it’s done. Let it cool a bit before you eat it. It’s good warm, but it’s even better cold, straight outta the fridge. Perfect for a hot day, or a cold night, or just whenever you feel like somethin’ sweet.
And that’s it. That’s how you make rice cooker vanilla custard. It ain’t hard, even an old woman like me can do it. It’s good for the soul, you know? Comfort food. My grandkids love it, and I bet yours will too. And you know what else? You can cook all sorts of things in a rice cooker. Rice, of course, but you can cook them oatmeals, and them grits, and even some fancy things I can’t even pronounce. It’s a handy thing to have, that rice cooker.
Remember, don’t be afraid to experiment. Add a little bit of this, a little bit of that. Cooking ain’t about following rules, it’s about making something good, something that makes you happy. And this rice cooker vanilla custard, well, it makes me happy. Hope it makes you happy too.
So go on, give it a try. You won’t regret it. And if you mess it up, well, that’s okay too. Just try again. That’s how you learn, you know? Just like life, you gotta keep tryin’, keep cookin’, keep livin’. And that’s all there is to it.
This here custard warms the heart, just like my old ma used to say. And she knew a thing or two about cookin’, let me tell ya.