Creamy Homemade Rice Pudding Pressure Cooker Style Recipe 445

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!

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!

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.

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:

• Making rice pudding in the pressure cooker requires pressure cooking with milk - which can be tricky but not impossible. It has a tendency to foam and bubble inside your pressure cooker and valve. So, do not open your pressure cooker by releasing the pressure vapor valve. My recipe recommends the cold-water quick-release method. If you have an electric pressure cooker, shorten the cooking time a bit and let the pressure come down naturally to avoid spurting milk out of the valve.
• Begin the recipe by taking the eggs out of the refrigerator so that they can come to room temperature.
• Then, in your pressure cooker add the milk, sugar, bay leaf, nutmeg, vanilla and rice. Stir well.
• Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 9-12 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pressure cooker.
• Carefully, fish out the bay leaf and discard.
• While some of the heat and vapor are evaporating from the rice in the open pressure cooker, beat two eggs in a medium sized bowl. Then, to temper the eggs, start adding some of the liquid from the rice pudding to the eggs, one tablespoon at a time. Add, beat. Add, beat - about 5 tablespoons or more wroth of liquid until the eggs begin to get lighter. Then, pour the egg mixture slowly into the pan while stirring the rice quickly. Continue stirring for about 5 more minutes. If the consistency is still too runny, put the pan back low heat and thicken up, stirring frequently.
• Scoop the rice pudding into individual bowls and garnish. Serve warm in the winter and chilled in the summer.