Best Pressure Cooker Creamy Rice Pudding Recipes

Vintage Creamy Rich Rice Pudding (Pressure Cooker) image

Provided by Family Favorites

Time 15m

Number Of Ingredients 12

3 cups of milk, half & half, or 1/2 milk-1/2 half & half
2 tb. butter
1 cup long grain rice, uncooked
1 pinch of salt
1 tb. vanilla
1/2-1 cup raisins, regular or golden
scant 1/2 cup sugar
OPTIONAL ADDITIONS
sprinkle of cinnamon and/or nutmeg once dished
1/2 tsp. lemon zest (add before pressure cooking)
swirl of raspberry jelly on top after dished
whipping cream, whipped

Steps:

1. Add milk and butter to pressure cooker. Turn on browning/warming plate and heat until milk is warm and butter has melted stirring occasionally.
2. Add rice and salt. Stir. Cover pressure cooker and lock. Cook on high pressure for 10 minutes.
3. Release pressure, uncover and add raisins, vanilla and sugar. With power off, cover and allow to sit for 15-20 minutes. Raisins will plump and sauce will become rich and creamy. I enjoy mine plain, allowing the vanilla flavor to shine through, but feel free to customize as you wish. I don't like to add the cinnamon to the pudding because I don't think it looks as nice, and each person in our home likes it served a little differently. Enjoy!

Pressure Cooker Creamy Rice Pudding image

Provided by Rima K

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups hot milk
1 cup whipping cream or 1 cup half-and-half
6 tablespoons margarine, melted
3/4 cup long grain rice
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon grated lemon rind
2 cups water
light brown sugar

Steps:

Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker.
Cover bowl firmly with aluminum foil.
Place 2 cups water, cooking rack or steamer basket, and bowl in cooker.
Close cover securely.
COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord.
Open pressure cooker and let rice steam, uncovered, 15 minutes.
Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.

Nutrition Facts : Calories 693.4, Fat 43.8, SaturatedFat 20.1, Cholesterol 98.6, Sodium 287.6, Carbohydrate 69.4, Fiber 1, Sugar 33.5, Protein 7.9

Creamy Homemade Rice Pudding, Pressure Cooker Style Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 9

Steps:

Note: I use an 8-quart electric pressure cooker. I have used a stovetop version, and I would follow the same steps if that is what you have. In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk. For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes. While rice is cooking, whisk eggs with half and half and vanilla, set aside. When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot. Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!