CREAMY PRESSURE COOKER RICE PUDDING
Steps:
- In pressure cooker pot, combine rice, sugar, salt, and milk. Select Saute and bring to a boil, stirring constantly to dissolve sugar. 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. When beeps sound, 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 in to the pot. Select Saute 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, so you may want to add a little extra half and half if you're serving it cold.)
CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE
If you don't own a pressure cooker, you can still make this recipe on the stove top. You just have to cook this for an hour. With a pressure cooker, I can make this in 16 minutes! This is the creamiest and tastiest rice pudding I've ever had! The Arborio rice, is one of the reasons why. The starchiness of this rice adds to the creamy texture. Of course the whole milk and half & half helps. I added a little cinnamon and golden raisins to this recipe. I enjoy rice pudding warm, but you can also eat it cold.
Provided by Debby - www.AFeastfortheEyes.net
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- 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!
INSTANT POT® OLD-FASHIONED RICE PUDDING
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
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)
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!
INSTANT POT® CREAMY VANILLA RICE PUDDING
This is an extra-rich rice pudding made with short grain rice, a nod to my Okinawan heritage. The recipe calls for already-cooked short-grain rice (likely from a rice cooker) and is a great way to use leftover rice. Make it for breakfast, as a snack, or serve it for dessert! Add additional milk or cream to each bowl when serving, if you like.
Provided by Diana71
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. 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, 10 to 40 minutes. Unlock and carefully remove the lid.
- Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
- Serve rice pudding in individual bowls garnished with cinnamon.
Nutrition Facts : Calories 214 calories, Carbohydrate 36.3 g, Cholesterol 66.9 mg, Fat 5.3 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 105.7 mg, Sugar 15.8 g
PRESSURE COOKER CREAMY RICE PUDDING
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
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
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
PRESSURE-COOKER BUTTERNUT RICE PUDDING
This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
INSTANT POT RICE PUDDING
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
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.
People also searched
More about "pressure cooker creamy rice pudding food"
THE BEST PRESSURE COOKER (INSTANT POT) RICE PUDDING
From pressurecookingtoday.com
4.4/5 Total Time 20 minsCategory DessertCalories 178 per serving
- 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.
- In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
HOW TO MAKE EASY CREAMY INSTANT POT RICE PUDDING
From craftingafamily.com
PRESSURE COOKER RICE PUDDING USING MY NINJA FOODI – IN …
From ladyandtheblog.com
PRESSURE COOKER COCOCNUT RICE PUDDING - INSTANT POT
From temeculablogs.com
THE MOST PERFECT CREAMY RICE PUDDING - COOKED IN …
From mrsmummypenny.co.uk
BEST INSTANT POT RICE PUDDING (THE ORIGINAL)
From mommysmemorandum.com
CREAMY DREAMY RICE PUDDING (PRESSURE COOKER)
From schulzrecipes.blogspot.com
BEST CREAMY INSTANT POT RICE PUDDING RECIPE!
From temeculablogs.com
RECIPE: PRESSURE-COOKER RICE PUDDING - KITCHN
From thekitchn.com
CREAMY RICE PUDDING RECIPE FOR THE SLOW COOKER
From thespruceeats.com
THE EASIEST (PRESSURE COOKER) INSTANT POT RICE PUDDING RECIPE
From foodnservice.com
CREAMY CUSTARD-LIKE INSTANT POT RICE PUDDING RECIPE
From butfirstdesserts.com
PRESSURE COOKER RICE PUDDING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RICE PUDDING RECIPE EASY CREAMY AND IN THE PRESSURE COOKER
From youtube.com
CREAMY RICE PUDDING - DUMMIES
From dummies.com
CREAMY INSTANT POT RICE PUDDING | RECIPE | INSTANT POT RECIPES, …
From pinterest.ca
CREAMY RICE PUDDING IN THE INSTANT POT - COOKING WITH CARLEE
From cookingwithcarlee.com
CREAMY RICE PUDDING RECIPE - CUISINART.COM
From cuisinart.com
INSTANT POT RICE PUDDING IN PRESSURE COOKER - THIS OLD GAL
From thisoldgal.com
CREAMY INSTANT POT RICE PUDDING - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
INSTANT POT RICE PUDDING | SWEET & SAVORY MEALS – FOOD UNDER …
From foodunderpressure.com
CROCK-POT EXPRESS RICE PUDDING - CROCK-POT LADIES
From crockpotladies.com
RICE PUDDING – FOOD UNDER PRESSURE
From foodunderpressure.com
RICE PUDDING RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
INSTANT POT RICE PUDDING - TESTED BY AMY - JACKY
From pressurecookrecipes.com
PRESSURE COOKER (INSTANT POT) RICE PUDDING - MY FORKING LIFE
From myforkinglife.com
RICE PUDDING - EASY INSTANT POT DESSERT - FED BY SAB
From fedbysab.com
INSTANT POT RICE PUDDING - THE DINNER BITE
From thedinnerbite.com
PRESSURE COOKER RICE PUDDING - RECIPES - PAMPERED CHEF
From pamperedchef.ca
PRESSURE COOKER CHOCOLATE RICE PUDDING - TRIED & TRUE CREATIVE
From triedandtrueblog.com
INSTANT POT RICE PUDDING - COOKING PERFECTED
From cookingperfected.com
CREAMY RICE PUDDING RECIPE - CUISINART.COM
From cuisinart.com
CREAMY RICE PUDDING - ELECTRIC PRESSURE COOKERS - RECIPES
From gopresto.com
INSTANT POT RICE PUDDING (WITH NO EGGS!) - DETOXINISTA
From detoxinista.com
BREAD PUDDING IN SLOW COOKER - THERESCIPES.INFO
From therecipes.info
PRESSURE COOKER RICE PUDDING - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love