Pressure Cooker Baked Rice Pudding Recipe
2022-07-01- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 16m
- Ready In: 26m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
281 -
Carbohydrates
15.4g -
Cholesterol
69.5 mg -
Fat
9.3 g -
Fiber
2 g -
Protein
32.7 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
317 mg -
Sugar
3.0 g -
Trans Fat
0.0 g -
Unsaturated Fat
2.2 g -
Potassium
347 mg
Pressure cooker baked rice pudding recipe. Creamy rice pudding baked in an electric pressure cooker. This rice pudding is a lot creamier than the standard because the rice grains don’t have time to dry out. This dish is very similar to a dessert risotto.
You can prepare rice pudding in the oven if desired. To do it, you need to use the following ingredients:
1 cup uncooked white rice,2 cups (500 ml) water, three large eggs, beaten,
2 cups (500 ml) milk,1/2 cup granulated sugar, one teaspoon vanilla extract,1/2 teaspoon salt,1/3 cup raisins, a pinch of ground nutmeg
Instructions:
Place rice in a 3 quarts (3 L) saucepan. Pour in 2 cups (500 ml) water. Bring to a boil over high heat, then reduce heat to low and simmer for 25-30 minutes.
Preheat the oven to 325ºF (160ºC). Combine the remaining ingredients in a large mixing bowl, except rice, nutmeg, and raisins. Mix well. Stir in cooked rice and raisins.
Pour the rice mixture into a baking dish. Bake uncovered in the preheated oven for 30 minutes. Stir pudding well and sprinkle with ground nutmeg.
Bake for 30 minutes or until inserted between the edges comes out clean. Turn off the oven.
Let cool rice pudding on a wire rack for 10 minutes. Transfer to a serving platter. Serve warm.
Pressure Cooker Baked Rice Pudding Recipe
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Ingredients
- 1 tablespoon unsalted butter
- 3/4 cup medium-grain white rice
- ½ whole milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg plus 1 large egg yolk
- 1/4 cup (60 ml) heavy (double) cream
Method
Step 1
Melt the butter in an electric instant pot turned to the sauté function. Add rice and cook, stirring, for 1 minute.
Step 2
Stir in milk, sugar, vanilla, salt, and cinnamon along with 1 ½ cups (370 ml) water, until sugar dissolves completely. Cook for a further 1 minute, stirring constantly.
Step 3
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Step 4
Unlock and open the pressure cooker. In a large mixing bowl, combine egg, egg yolk, and heavy cream. Whisk well. Add 2 cups of cooked rice pudding into the egg mixture. Whisk until creamy. Whisk this combined mixture into the pudding in the pressure cooker until smooth.
Step 5
Switch the cooker to the sauté function. Cook pudding until thickened, for about 30 seconds, never letting come to the bubble. Turn off the pressure cooker. Transfer rice dessert to serving bowls. Serve warm.