PRESSURE-COOKER RICE PUDDING RECIPE
There
are two ways to make rice pudding: with an egg or without, and these rice
pudding with an egg. Made in a pressure cooker, rice pudding takes about 30
minutes and comes out creamy and perfect each time.
INGREDIENTS
For the dried fruit (optional)
· 1/2
cup dried fruit, such as raisins, currants, chopped apricots, or chopped prunes
· Liquor
(rum, brandy, Armagnac, or amaretto) OR warm water
For the pudding
·
3
cups whole milk
·
1/3
cup granulated sugar
·
1/2
cup long-, medium, or short-grain white rice
·
1/8
teaspoon fine salt
·
2
large eggs
·
1
teaspoon vanilla extract
·
1
teaspoon ground cinnamon (optional)
INSTRUCTIONS
1.
If
using the dried fruit, place it in a small bowl. Add enough liquor or warm
water to just cover. If using liquor, allow to stand for about 1 hour; for
water, let the fruit soak for 20 minutes. Drain before using.
2.
Combine
the milk and sugar in pot of electric pressure cooker. Turn on the sauté
setting and warm the milk and sugar until the sugar dissolves, stirring
constantly with a wooden spoon, about 3 minutes. Add the rice and salt and stir
to combine.
3.
Close
and lock the lid. Pressure-cook for 10 minutes at HIGH pressure.
4. When
the cooking cycle has completed, turn off the pressure cooker. Do not allow it
to switch to the "keep warm" setting, as this can cause the bottom to
scorch. Allow the pressure to release naturally, this takes 15 to 20 minutes.
5.
Whisk
the eggs in a heatproof medium bowl. Carefully open the lid of the pressure
cooker. Very slowly whisk 1 cup of hot pudding into the eggs. (This prevents
the eggs from scrambling.) Slowly whisk the egg-pudding mixture back into the
rest of the pudding.
6. Turn
on the sauté setting. Cook the pudding, stirring constantly, until it thickens,
about 3 minutes. Remove the pot from the electric pressure cooker and place it
on a wire rack or trivet. Stir in the vanilla and cinnamon and drained soaked
dried fruit, if using.
7.
To
prevent pudding from overcooking, immediately transfer it to individual bowls
or a 8x8-inch baking dish. Press a sheet of plastic wrap directly onto the
surface of the pudding to prevent a skin from forming. Chill for at least 15
minutes before serving.
NOTES
Dairy-free:
You can substitute 3 cups of light coconut milk or 1 1/2 cups of regular
coconut milk mixed with 1 1/2 cups of water for the whole milk.
Storage:
Leftover rice pudding can be stored in an airtight container in the
refrigerator for up to 4 days.
Recipe
from thekitchn.com
Delicious Food Recipes
Post a Comment