Pressure Cooker Rice Pudding 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

PRESSURE COOKER RICE PUDDING



Pressure Cooker Rice Pudding image

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

1 tablespoon butter
1 cup long grain rice
1/2 cup sugar
1 cup water
2 cups milk
1/2 teaspoon salt
1 egg
1/4 cup cream
1 teaspoon vanilla

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



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.

PRESSURE-COOKER CHERRY & SPICE RICE PUDDING



Pressure-Cooker Cherry & Spice Rice Pudding image

I live in Traverse City, which calls itself the cherry capital of the world. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This pressure-cooked rice pudding recipe always turns out wonderful. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

4 cups cooked rice
1 can (12 ounces) evaporated milk
1 cup 2% milk
1/3 cup sugar
1/4 cup water
3/4 cup dried cherries
3 tablespoons butter, softened
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 202 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

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.

PRESSURE COOKER CREAMY RICE PUDDING



Pressure Cooker Creamy Rice Pudding image

Make and share this Pressure Cooker Creamy Rice Pudding recipe from Food.com.

Provided by Rima K

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups hot milk
1 cup whipping cream or 1 cup half-and-half
6 tablespoons margarine, melted
3/4 cup long grain rice
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon grated lemon rind
2 cups water
light brown sugar

Steps:

  • Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker.
  • Cover bowl firmly with aluminum foil.
  • Place 2 cups water, cooking rack or steamer basket, and bowl in cooker.
  • Close cover securely.
  • COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord.
  • Open pressure cooker and let rice steam, uncovered, 15 minutes.
  • Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.

Nutrition Facts : Calories 693.4, Fat 43.8, SaturatedFat 20.1, Cholesterol 98.6, Sodium 287.6, Carbohydrate 69.4, Fiber 1, Sugar 33.5, Protein 7.9

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

CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE RECIPE - (4.4/5)



Creamy Homemade Rice Pudding, Pressure Cooker Style Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 9

1 1/2 cups Arborio rice
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
5 cups milk
2 eggs
1 cup half and half
1 1/2 teaspoons vanilla extract
1 cup raisins (I used golden)

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!

PRESSURE COOKER RICE PUDDING



Pressure Cooker Rice Pudding image

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

100g Amaretto Cookies, crumbled
1 Bunch of Lemon Thyme
2 Mandarins, peeled, sliced, and seeded
1 cup or 200g Arborio Rice
900ml of Milk
125g Sugar
1 Bay Laurel Leaf
1 Pinch of Nutmeg
1 Tbsp. of Vanilla, or 1 envelope of Vanillin
2 Large Eggs, beaten

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.

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PRESSURE COOKER (INSTANT POT) RICE PUDDING - MY FORKING LIFE
2019-11-29 Optional Step: Place raisins in a small bowl and pour bourbon or hot water over the raisins and set aside for an hour. Place rice, water, milk, and salt in pressure cooker insert and stir until combined. Place cinnamon sticks and vanilla extract into the pressure cooker. Cover and cook on high pressure for 10 minutes.
From myforkinglife.com
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INSTANT POT RICE PUDDING WITH SWEETENED CONDENSED MILK (VIDEO …
2021-11-15 Instructions. Wash the white basmati rice and transfer it to the pot. Add water and milk also to the pot, stir the contents very well. Close the instant pot with lid in sealing position. Press the porridge mode of instant pot, and cook for 20 minutes.
From recipe-garden.com
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INSTANT POT RICE PUDDING RECIPE - PRESSURE COOKER RICE PUDDING
In the inner pot of your Instant Pot pressure cooker combine the rice, milk, water, sugar, anise, cinnamon, raisins and salt. Mix well – make sure there are no large lumps of cinnamon. Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes. When the cooking cycle is finished, wait about 7 ...
From happyfoodstube.com
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MOM'S RICE PUDDING | ZAVOR®
Pour in the fresh milk and water, and then stir in the sugar and salt. Close the lid and bring to pressure. Cook for 8 minutes on High or 15 minutes on Low. Let the pressure lower naturally, and then remove the lid. In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the cooker, then add ...
From zavoramerica.com
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THE EASIEST (PRESSURE COOKER) INSTANT POT RICE PUDDING RECIPE
2019-03-14 Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes. 2. Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
From foodnservice.com
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HOW TO MAKE INSTANT POT RICE PUDDING - BAKE ME SOME SUGAR
2021-04-25 Stir well, and then close the lid. Step 2: Turn to porridge setting (which is 20 minutes) and let it cook. Once it is done cooking let it naturally release for 10 minutes. Step 3: Then release the rest of the pressure, and open the lid. Step 4: Stir in vanilla and condensed milk and serve, or chill for cold rice pudding.
From bakemesomesugar.com
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Top Asked Questions

How to cook rice in a pressure cooker?
Instructions In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla.
What is pressure cooker coconut rice pudding?
Pressure cooker coconut rice pudding is the most delicious dessert you will ever make in your Instant Pot, Ninja Foodi, Crockpot Express or Mealthy! A creamy dairy free and gluten free pudding everyone will love. If you’re looking for an AMAZING dessert everyone can enjoy this pressure cooker coconut rice pudding is it!!
Can you make rice pudding in an Instant Pot?
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Pressure Cooker Rice Pudding ! I’ve made rice pudding in my pressure cookers many different ways and this is my favorite way to make it.
How long to cook rice pudding in Ninja foodi pressure cooker?
Pressure Cooker Rice Pudding Using My Ninja Foodi – In Just Five Minutes! This pressure cooker rice pudding recipe doesn’t use any eggs and takes only five minutes to make. When you are in the mood for a comfort food dessert, this is the perfect option to turn to.

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