Instant Pot Creamy Brown Rice Pudding Recipe Recipe For Hand

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INSTANT POT RICE PUDDING



Instant Pot Rice Pudding image

A pressure cooker makes easy work of this creamy, comforting dessert. It's great both warm or cold, and since the flavors develop overnight, it tastes even better the next day.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups arborio rice
4 tablespoons unsalted butter
1 1/4 teaspoons kosher salt
6 allspice berries
1 cinnamon stick
5 cups whole milk
1 1/4 cups sugar
1/2 vanilla bean, split lengthwise
1/2 cup heavy cream
Toasted pecans, rum-soaked raisins, warmed raspberry jam or ground cinnamon, for serving

Steps:

  • Add the rice, butter, salt, allspice and cinnamon stick to a 6-quart Instant Pot®. Turn the pot to the high saute setting (see Cook's Note). Cook, stirring frequently, until the rice is opaque but not browning, 3 to 4 minutes. Add 1 cup of the milk and continue cooking, stirring frequently, until most of the milk has been absorbed and the mixture is thick and creamy, 2 to 3 minutes. Add the sugar and 4 cups water, then scrape in the vanilla seeds, add the pod and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Turn the pot to the high saute setting and add the cream and remaining 4 cups milk. Cook, stirring frequently, until the mixture comes to a boil, 3 to 4 minutes. The mixture will be very soupy, but it will thicken as it cools.
  • Transfer to a large bowl and cover with plastic wrap, pressing the plastic directly onto the surface of the pudding to keep it from forming a skin. Let sit at room temperature until thickened but still warm, 1 to 2 hours.
  • Stir the pudding before serving. Top with toasted pecans, rum-soaked raisins, warm raspberry jam or cinnamon.

INSTANT POT® OLD-FASHIONED RICE PUDDING



Instant Pot® Old-Fashioned Rice Pudding image

This recipe merges old-fashioned taste with modern technology! Rib sticking, good ol' fashioned rice pudding ready in a fraction of the normal time using an Instant Pot®!

Provided by Netsirk

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 50m

Yield 4

Number Of Ingredients 7

3 ⅓ cups whole milk
½ cup white sugar
½ cup long-grain white rice
2 large eggs
¼ cup raisins
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
  • Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
  • Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 51.5 g, Cholesterol 113.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 4.6 g, Sodium 280.9 mg, Sugar 41 g

INSTANT POT® RICE PUDDING



Instant Pot® Rice Pudding image

This rice pudding recipe couldn't be easier when made in your Instant Pot® or other multi-functional pressure cooker. Raisins add sweetness and texture.

Provided by fabeveryday

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 cup long-grain rice
2 cups 2% milk
1 ½ cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
8 ounces sweetened condensed milk
¾ cup raisins

Steps:

  • Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot®). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.

Nutrition Facts : Calories 331.8 calories, Carbohydrate 63.8 g, Cholesterol 19.4 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 112.6 mg, Sugar 35.2 g

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