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Tiramisu Rice
Tiramisu Rice
Tiramisu Rice
Tiramisu Rice
CRUX 20-Cup Fuzzy Logic Rice Cooker

Product used

Tiramisu Rice

Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 minutes (+ 2 hours chilling time)
Serves: 12


  • 3 cups Arborio rice (or other risotto rice)
  • 4 cups milk
  • 4 cups 35% heavy cream, divided
  • 1 1/2 cups brewed espresso
  • 1 tub (16 oz) mascarpone cheese, divided
  • 1 cup organic sugar
  • 1/2 cup coffee liqueur
  • 1/4 tsp kosher salt
  • 1/3 cup icing sugar
  • 1 tsp vanilla extract
  • 4 tsp unsweetened cocoa powder


1. Add rice and milk to CRUX 20-Cup Fuzzy Logic Rice Cooker. Using the WHITE RICE function, program the KEEP WARM time for 10 minutes. Add 2 cups cream, espresso, half of the mascarpone, sugar, coffee liqueur and salt; stir well to combine. Close lid and continue to KEEP WARM for about 50 minutes or until rice is very tender and creamy. Transfer to 13- x 9-inch baking dish; let cool completely.

2. Meanwhile, using electric mixer, whip remaining cream until stiff peaks form. In separate bowl, beat together remaining mascarpone, icing sugar and vanilla until light and fluffy; beat in whipped cream until blended. Spread over rice mixture. Cover and refrigerate for 2 to 4 hours or until completely chilled.

3. Dust with cocoa powder before serving.


  • Serve with a few chocolate-covered espresso beans and amaretto cookies for contrasting texture.

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