Vintage Creamy Rich Rice Pudding Pressure Cooker Food

CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE

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!

PRESSURE COOKER CREAMY RICE PUDDING

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.

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.)

ONE-STEP EASIEST-EVER PRESSURE-COOKER RICE PUDDING

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.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.