My Favorite Pressure Cooker Rice Pudding

• servings: 8 servings
• total time: 20 minutes

Ingredients

1 cup Arborio rice, rinsed

1 1/2 cups (360 g) water

1/4 teaspoon salt w/rice

2 cups whole milk (divided*) or 1 (13.66 oz) can coconut cream & almond milk to equal 2 cups

1 cup (200 g) sugar

2 eggs

1/4 tsp salt

3/4 tsp nutmeg

2 teaspoons vanilla extract

3/4 cup (120 g) raisins

Directions

Change instant pot sealing ring to “sweet” vs “savory”

Rinse and drain rice!

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.

***Can also cook rice, water, salt pot-in-pot (larger, no lid)on trivet with 1 1/2 cups water in bottom of IP for 5 minutes, then 10 minutes natural release, then quick release. Then put pot with rice on stovetop to finish rice vs using sauté on IP.

Add 1 1/2 cups milk, salt, nutmeg, vanilla and sugar to rice in pressure cooking pot; stir to combine.

In a small mixing bowl, whisk eggs with remaining 1/2 cup. Add 1 Tablespoon hot rice to eggs as mix to temper eggs. Then Pour through a fine mesh strainer into bowl before adding to the 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.

Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Cool completely before putting the fridge.

Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.

Notes

I have modified this recipe using coconut cream & dairy free milk, more sugar, salt, vanilla & nutmeg. Nutrition info is based on original recipe.

The rice can be cooked ahead and cooled before adding other ingredients and cooking.

Notes

The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.

*For a richer, creamier rice pudding you can also use half heavy cream.

Nutrition

• Serving Size: 1 g
• Calories: 178 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Cholesterol: 53 mg
• Sodium: 114 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 24 g
• Protein: 4 g