Instant Pot Rice Pudding Arborio Recipes

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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

ARBORIO RICE PUDDING



Arborio Rice Pudding image

Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving

Steps:

  • Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
  • Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
  • Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more 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

Rice pudding prepared in an electric pressure cooker is both speedy and simple - the kind of thing you can whip up in minutes in between other kitchen tasks. This version calls for short-grain rice, which turns plump and pleasingly sticky as it cooks in a combination of milk and heavy cream. Adding a vanilla bean lends deeply aromatic notes, but if you don't have one, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Or skip the vanilla and add a teaspoon of whole cardamom pods to the pot to round out the spicy flavor of the cinnamon. Whipped cream might be overkill on a pudding this rich, but only in the very best way.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup arborio or other short-grain rice
2 1/2 cups whole milk
1/3 cup granulated sugar
1 (2-inch) cinnamon stick
1 (4-inch) strip orange or lemon zest, peeled with a vegetable peeler (optional)
1/2 vanilla bean, halved lengthwise, seeds scraped with the tip of a paring knife, or 1 tablespoon vanilla extract
Large pinch of fine sea salt
1/2 cup heavy cream
2 egg yolks
1/2 cup raisins (optional)
Ground cinnamon or cardamom, for serving (optional)
Whipped cream, for serving (optional)

Steps:

  • In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.
  • Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
  • Open the lid and discard the cinnamon stick, orange zest and vanilla bean.
  • In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.
  • Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you'd like.

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