Rice Cooker Rice Pudding

Boiled over and made a mess. (8 cup rice cooker.) Finished on "congee" for 10-15 minutes. It's unclear if only cooking in "congee" mode would work since I lost a good amount of liquid both by the boil-over and by opening the lid. Furthermore, this recipe calls for over 7 cups of milk -What?- I skipped the last 2 cups. I added salt and a good splash of orange blossom water and extra cinnamon. (I probably lost some with the liquid) The end result was good pudding and a sticky kitchen. If I redo it. I would probably start with 2 cups of rice/ 3 cups of milk on regular white rice mode. And add milk at the end if needed.

Tasted good.... wife liked that it required me to clean the stove after it blew up the first time

Turned out great I halved the recipe because I have a 4 cup rice cooker, I did add 1/2 stick butter, after 20 minutes I added the rest of the milk along with vanilla and dried cherries(thought I was putting in craisins) still turned out great and no boil overs (I did put the rice cooker on top of a glass plate just in case.........YUMMY

I liked the taste of the end result of this but had issues with the preparation. I cut the recipe in half and it still spilled over after about 20 minutes. I had to take the lid off my rice cooker to keep if from spilling over. It took close to an hour to thicken up and finish cooking. I didn't need to add any extra milk at the end. The husband really loved it and that is saying a lot because he normally hates rice pudding! I am giving it 4 stars because it really did taste good but next time I will not attempt to cook it in a rice cooker.