Instant Rice Pudding Mix In A Jar Recipes

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.

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.

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.

Steps:

• 1. In a canning pint jar, put in the vanilla pudding mixed with cinnamon first, then add the raisins and top with the rice in a baggie. Decorate and put a tag saying:
• 2. Rice pudding Empty contents of jar into a medium bowl. Take out the rice package and in a small bowl mix it with 1/2 cup boiling water. Let sit while you make the pudding. In the medium bowl with the pudding mix add 1 3/4 cups milk, beat together and fold in the rice. Chill and serve

Steps:

• Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL., Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.