Pressure Cooker Baked Rice Pudding Recipe

2017-07-01
  • Yield : 6 serving bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 16m
  • Ready In : 26m

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Nutritional Info

This information is per serving.

  • Calories

    281
  • Protein

    32.7 g
  • Carbohydrate

    15.4g
  • Fat

    9.3 g
  • Cholesterol

    69.5 mg
  • Sodium

    317 mg

Pressure cooker baked rice pudding recipe.Creamy rice pudding baked in electric pressure cooker.This rice pudding 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 oven,if desired.To do it you need to use the following ingredients:

1 cup uncooked white rice,2 cups (500 ml) water,3 large eggs,beaten,

2 cups (500 ml) milk,1/2 cup granulated sugar,1 teaspoon vanilla extract,1/2 teaspoon salt,1/3 cup raisins,pinch of ground nutmeg

Instructions:

Place rice in  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 oven to 325ºF (160ºC). In a large mixing bowl, combine remaining ingredients, except rice, nutmeg, and raisins. Mix well. Stir in cooked rice and raisins.

Pour rice mixture into baking dish. Bake uncovered, in the preheated oven, for 30 minutes. Stir pudding well and sprinkle with ground nutmeg.

Bake for a further 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 serving platter.Serve warm.

Pressure Cooker Baked Rice Pudding Recipe

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

In a pressure cooker, melt butter, over medium heat. 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 pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 16 minutes.

Step 4

Unlock and open pressure cooker. In a large mixing bowl, combine egg, egg yolk, and heavy cream. Whisk well. Add 2 cups of cooked rice pudding into egg mixture. Whisk until creamy. Whisk this combined mixture into the pudding in the pressure cooker until smooth.

Step 5

Cook pudding over medium heat, 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.

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