2 cups arborio rice or short-grain rice (this is measured in your rice cooker cup measure)
2 cups cold water
1 teaspoon salt
1/2 cup evaporated milk
1/2 cup coconut milk
1 cup sweetened condensed milk
1 cinnamon stick
1 lemon zest, one large piece of lemon peel
1/2 teaspoon nutmeg
3 tablespoons ground cinnamon (to garnish)
Directions
Measure your short grain rice with the measuring cup you got
with your rice cooker. This measuring cup is usually 6 ounces or close
to 3/4 of a cup of rice. For this recipe you need to start with two of
those measures.
Measure first the rice then rinse rice in cold water, and place
rice, water and salt into the rice cooker and click to on. Cook until it
clicks automatically to warm.
Meanwhile whisk evaporated milk, coconut milk, sweetened
condensed milk cinnamon stick, lemon zest (a large thin slice of zest,
not grated) and nutmeg together.
When rice has been cooked and the setting has switched to warm,
Disconnect the cord from outlet, stir once and let the mixture cool for
15 minutes.
Add the whisked milks into the rice, close lid and set the
cooker to the KEEP WARM setting. Check about 30 minutes later and see if
it is at the consistency you like.
Discard the cinnamon stick and the lemon zest.
Place into individual dishes and garnish with ground cinnamon and cream if desired.
