How to Cook Rice Pudding in a Pressure Cooker

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Rice pudding is suitable as a breakfast dish or a light dessert. It has a creamy texture, making it a nice change from the usual oatmeal or cold cereal breakfast. While rice pudding is usually flavored with cinnamon, the spices and additions are open to experimentation depending on your own favorite flavors. It may seem time-consuming to assemble rice pudding, but you can use a pressure cooker to quickly turn the rice to the right consistency.

Things You'll Need

  • Pressure cooker
  • Measuring cups
  • Rice
  • Butter
  • Milk
  • Salt
  • Sugar
  • Bowl
  • Egg
  • Cream
  • Cinnamon
  • Nutmeg
  • Place 1 cup long- or medium-grain rice in the pressure cooker. Stir in 1 tbsp. of melted butter until the rice is evenly coated.

  • Place 1 cup water, 2 cups milk and 1/3 cup sugar in the pressure cooker. Sprinkle with 1/2 tsp. salt or less to taste and stir everything together well.

  • Place the lid on the pressure cooker and secure it tightly. Heat on the stovetop until the pressure cooker reaches 15 psi. Cook for eight minutes at this pressure, then turn off the heat.

  • Beat one egg with with 1/4 cup heavy whipping cream in a small bowl while the rice cooks. Add 1/2 tsp. vanilla to the egg mixture.

  • Remove the lid from the cooker once the pressure returns to zero. Pour the egg mixture over the rice and stir it together. The heat from the rice cooks the egg mixture as you stir.

  • Add cinnamon, sugar and nutmeg to taste. Sprinkle over the top of each individual serving or stir into the rice pudding prior to serving, as desired.

Tips & Warnings

  • Medium-grain rice is sticker than long-grain rice, adding a firmer texture to the rice pudding.
  • Sprinkle ripe berries or sliced fruit on top the pudding to add color and flavor. Raisins and dried fruit are also suitable.
  • Always take care when opening a pressure cooker, as the escaping steam can cause severe burns.

References

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