PRESSURE COOKER RICE PUDDING
Make and share this Pressure Cooker Rice Pudding recipe from Food.com.
Provided by AAG107
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in cooker and pour rice in and cover totally with butter.
- Add the sugar, milk, water and salt.
- Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.
- In a bowl mix 1 egg with 1/4 cup cream or evaporated milk and 1/2 t vanilla.
- Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
- Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.
Nutrition Facts : Calories 289.1, Fat 9, SaturatedFat 5.3, Cholesterol 58.5, Sodium 268.7, Carbohydrate 45.5, Fiber 0.4, Sugar 16.8, Protein 6.2
INSTANT POT RICE PUDDING
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
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.
PRESSURE COOKER RICE PUDDING
Serve this pudding warm in the winter or chilled in the summer - substitute the mandarin coins for a squirt of lime juice or any beautifully shaped refreshing fruit. This deceivingly simple recipe traveled through three countries to get here. First, it was inspired by Masterchef Australia. George's Rice Pudding with Orange Jewels, Tarragon and Puffed Rice which requires lots of skill to make the "jewels" so I substituted those with fresh mandarin coins, I used amaretto cookies for a tarty crunch, and lemon thyme for zing, all of which create a nice contrast to the sweet rice pudding. Then, the British Word of Mouth blog posted an entry on How to make perfect rice pudding, and I could not resist the addition of a Bay Leaf and nutmeg in a nod to their traditional puddings. Here I am, in Italy, putting it all together, adapting it for the pressure cooker and coming up with a wholly original recipe for you! From the Hip Pressure Cooking website, with permission.
Provided by pazzaglia
Time 25m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Making rice pudding in the pressure cooker requires pressure cooking with milk - which can be tricky but not impossible. It has a tendency to foam and bubble inside your pressure cooker and valve. So, do not open your pressure cooker by releasing the pressure vapor valve. My recipe recommends the cold-water quick-release method. If you have an electric pressure cooker, shorten the cooking time a bit and let the pressure come down naturally to avoid spurting milk out of the valve.
- Begin the recipe by taking the eggs out of the refrigerator so that they can come to room temperature.
- Then, in your pressure cooker add the milk, sugar, bay leaf, nutmeg, vanilla and rice. Stir well.
- Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 9-12 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pressure cooker.
- Carefully, fish out the bay leaf and discard.
- While some of the heat and vapor are evaporating from the rice in the open pressure cooker, beat two eggs in a medium sized bowl. Then, to temper the eggs, start adding some of the liquid from the rice pudding to the eggs, one tablespoon at a time. Add, beat. Add, beat - about 5 tablespoons or more wroth of liquid until the eggs begin to get lighter. Then, pour the egg mixture slowly into the pan while stirring the rice quickly. Continue stirring for about 5 more minutes. If the consistency is still too runny, put the pan back low heat and thicken up, stirring frequently.
- Scoop the rice pudding into individual bowls and garnish. Serve warm in the winter and chilled in the summer.
RICE COOKER RICE PUDDING
Easy way to make a simple rice pudding. Chill and serve with extra cinnamon if desired.
Provided by ASTROPHE
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 66 g, Cholesterol 4.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 0.2 g, Sodium 102.9 mg, Sugar 37.1 g
EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
CLASSIC MINUTE® RICE PUDDING
Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
- Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
- Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 g
CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Note: I use an 8-quart electric pressure cooker. I have used a stovetop version, and I would follow the same steps if that is what you have. In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk. For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes. While rice is cooking, whisk eggs with half and half and vanilla, set aside. When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot. Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!
ONE-STEP EASIEST-EVER PRESSURE-COOKER RICE PUDDING
This is for all of you who love rice pudding that is rich, creamy, 'caramelised' AND relatively non-fattening ! Easiest ever recipe I saw on a TV show long ago and modified.
Provided by padmar137
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a pressure cooker.
- Close without weight.
- Place on high heat till it begins to steam, then put the weight on.Wait till steaming well.
- Cook for 25 minutes on the lowest heat setting (just enough to keep it steaming).
- Wait till relatively cooler before opening.
- You may like to add some more milk later as it thickens.
- Good hot or cold !
- Tip : Flavouring which is whole eg. cardamom or nutmeg can be added at the start. Liquid or powdered flavour eg. vanilla essence is to be added last to prevent loss of flavour in the steam.
Nutrition Facts : Calories 753.3, Fat 11.4, SaturatedFat 7, Cholesterol 42.7, Sodium 152.7, Carbohydrate 151.9, Fiber 1.3, Sugar 99.9, Protein 13.2
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- In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
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