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® 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
CLASSIC MINUTE® RICE PUDDING
Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
- Beat eggs 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. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 g
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 RICE PUDDING
This recipe can be made quickly with instant rice or even quicker with rice leftovers. For extra flavor, we like to add a handful of coconut and a dash of cardamom. (Cook time does not include making the rice.)
Provided by Mrs. Sherm
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cooked rice, milk, sugar and salt in a medium saucepan.
- Bring to a boil, then lower the heat to a simmer and stir in the vanilla.
- Cook until just about all of the milk is absorbed (30-45 minutes), stirring occasionally.
- Stir in cinnamon and nutmeg.
- Serve warm or chilled.
Nutrition Facts : Calories 560.3, Fat 7.2, SaturatedFat 4.3, Cholesterol 25.6, Sodium 169, Carbohydrate 109.5, Fiber 2.8, Sugar 25.1, Protein 12.3
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 RICE PUDDING
This is a recipe my Nana used to make for us. I like to add just a dash of cinnamon, but I've left the recipe as is.
Provided by Alia55
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl.
- Cover and microwave on high for 5 minutes.
- Stir.
- Microwave uncovered on high for 10 minutes.
- Serve warm with cinnamon and cream/whipped cream if desired.
Nutrition Facts : Calories 407.4, Fat 9.4, SaturatedFat 5.7, Cholesterol 34.2, Sodium 531.9, Carbohydrate 71.5, Fiber 1.1, Sugar 37, Protein 10.4
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CLASSIC RICE PUDDING WITH WHITE RICE | MINUTE® RICE
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3.4/5 (371)Estimated Reading Time 3 minsServings 3-4
- Try our favorite and most-requested rice pudding recipe — our Classic Minute Rice Pudding. Creamy and sweet, everyone will want to indulge in this dessert. For a classic flavor, make sure to use our Minute® Instant White Rice. Step 1--Combine milk, rice, raisins, sugar and salt in a medium saucepan. On medium-high heat, bring to a boil, stirring constantly. Reduce heat to medium-low; simmer for 6 minutes, stirring occasionally. Step 2
- Beat eggs and vanilla together in a small bowl. Stir a small amount of hot mixture into eggs. Step 3
- Stirring constantly, slowly pour egg mixture back into the hot mixture. Stirring constantly, cook on low heat for 1 minute, until thickened. DO NOT BOIL. Step 4
- Remove from heat. Let stand for 30 minutes. Serve warm. Store any remaining pudding in the refrigerator, covered with plastic wrap. Recipe Tips Create flavorful new varieties of rice pudding by replacing the raisins with different types of fresh or dried fruits, such as dried cherries, dried apricots, chopped pineapple, peaches or dried, sweetened cranberries. To make this dish vegan, simply substitute the milk with your choice of plant-based milk, like almond or coconut, and leave out the eggs. Note that if the eggs are left out, you may need to cook the pudding over the heat for a minute or two extra, to help it thicken. It will also thicken up once cooled in the refrigerator.
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