INSTANT POT® RICE PUDDING
This rice pudding recipe couldn't be easier when made in your Instant Pot® or other multi-functional pressure cooker. Raisins add sweetness and texture.
Provided by fabeveryday
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot®). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.
Nutrition Facts : Calories 331.8 calories, Carbohydrate 63.8 g, Cholesterol 19.4 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 112.6 mg, Sugar 35.2 g
INSTANT POT® CREAMY VANILLA RICE PUDDING
This is an extra-rich rice pudding made with short grain rice, a nod to my Okinawan heritage. The recipe calls for already-cooked short-grain rice (likely from a rice cooker) and is a great way to use leftover rice. Make it for breakfast, as a snack, or serve it for dessert! Add additional milk or cream to each bowl when serving, if you like.
Provided by Diana71
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
- Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
- Serve rice pudding in individual bowls garnished with cinnamon.
Nutrition Facts : Calories 214 calories, Carbohydrate 36.3 g, Cholesterol 66.9 mg, Fat 5.3 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 105.7 mg, Sugar 15.8 g
INSTANT POT® OLD-FASHIONED RICE PUDDING
This recipe merges old-fashioned taste with modern technology! Rib sticking, good ol' fashioned rice pudding ready in a fraction of the normal time using an Instant Pot®!
Provided by Netsirk
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
- Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
- Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 51.5 g, Cholesterol 113.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 4.6 g, Sodium 280.9 mg, Sugar 41 g
INSTANT POT RICE PUDDING
Rice pudding prepared in an electric pressure cooker is both speedy and simple - the kind of thing you can whip up in minutes in between other kitchen tasks. This version calls for short-grain rice, which turns plump and pleasingly sticky as it cooks in a combination of milk and heavy cream. Adding a vanilla bean lends deeply aromatic notes, but if you don't have one, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Or skip the vanilla and add a teaspoon of whole cardamom pods to the pot to round out the spicy flavor of the cinnamon. Whipped cream might be overkill on a pudding this rich, but only in the very best way.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.
- Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Open the lid and discard the cinnamon stick, orange zest and vanilla bean.
- In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.
- Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you'd like.
INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM
Steps:
- In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
- Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Remove and discard the cinnamon stick and vanilla bean.
- In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
- Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.
INSTANT POT PINA COLADA RICE PUDDING
This recipe came with my Instant Pot and the whole family enjoyed it. I'm one that loves rice pudding but not the raisins that many put in it. This has the flavors of coconut with chunks of pineapple and the ease of using the Instant Pot. TIP: Aborio rice maintains firmness and creaminess when making rice pudding. For optimal results, do not substitute with white rice.
Provided by Bonnie G 2
Categories Dessert
Time 13m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- In inner pot of Instant Pot, combine rice, water, oil and salt.
- \Close and lock lid. Select Pressure Cook or Manual on high and then adjust to set 3 minutes of cooking time.
- When beep sounds, turn off pressure cooker and use 10 minute natural release.
- Add coconut milk and sugar to rice in pressure cooking pot; stir to combine.
- In small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot.
- Select Saute and cook stirring constantly, until mixture just starts to boil.
- Turn off pressure cooker. Stir in pineapple tidbits.
- Pour into serving dishes and chill. Pudding will thicken as it cools.
- Serve topped with whipped cream, toasted coconut and a maraschino cherry if desired.
INSTANT POT RICE PUDDING
A pressure cooker makes easy work of this creamy, comforting dessert. It's great both warm or cold, and since the flavors develop overnight, it tastes even better the next day.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the rice, butter, salt, allspice and cinnamon stick to a 6-quart Instant Pot®. Turn the pot to the high saute setting (see Cook's Note). Cook, stirring frequently, until the rice is opaque but not browning, 3 to 4 minutes. Add 1 cup of the milk and continue cooking, stirring frequently, until most of the milk has been absorbed and the mixture is thick and creamy, 2 to 3 minutes. Add the sugar and 4 cups water, then scrape in the vanilla seeds, add the pod and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
- Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Turn the pot to the high saute setting and add the cream and remaining 4 cups milk. Cook, stirring frequently, until the mixture comes to a boil, 3 to 4 minutes. The mixture will be very soupy, but it will thicken as it cools.
- Transfer to a large bowl and cover with plastic wrap, pressing the plastic directly onto the surface of the pudding to keep it from forming a skin. Let sit at room temperature until thickened but still warm, 1 to 2 hours.
- Stir the pudding before serving. Top with toasted pecans, rum-soaked raisins, warm raspberry jam or cinnamon.
INSTANT POT® COCONUT-ORANGE RICE PUDDING
Classic, creamy, and comforting rice pudding, styled up with some coconut and orange flavors sharing the stage equally. Garnish with toasted coconut and orange slices.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 26m
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot®). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
- Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
- Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 70.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 3.9 g, Sodium 257.1 mg, Sugar 28.1 g
INSTANT POT® VEGAN RICE PUDDING
A simple Instant Pot® recipe for a gluten-free, dairy-free, egg-free rice pudding.
Provided by karenatlincoln
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 32.6 g, Fat 1.3 g, Fiber 0.8 g, Protein 2 g, Sodium 273.8 mg, Sugar 15 g
INSTANT POT MILCHREIS (GERMAN RICE PUDDING)
A classic dessert made in the fast, efficient instant pot.
Provided by Fionn Ferreira
Time 45m
Yield Makes 6 portions
Number Of Ingredients 0
Steps:
- Wash the rice in the sieve, and add it with the water, milk, salt and maple syrup to the instant pot. Stir well, close and press "Porridge".
- Once the mode is complete, do 10min NPR and subsequently release remaining pressure manually.
- Add coconut milk or cream, stir and use the keep warm mode until the desired consistency is reached.
INSTANT POT RICE PUDDING
Make and share this Instant Pot Rice Pudding recipe from Food.com.
Provided by Jen in Victoria
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
- In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into 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.
- Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
- The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
Nutrition Facts : Calories 220, Fat 3.6, SaturatedFat 1.8, Cholesterol 55, Sodium 123.5, Carbohydrate 41.8, Fiber 1.2, Sugar 16.4, Protein 5.6
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