One Step Easiest Ever Pressure Cooker Rice Pudding Recipes

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:

• Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Steps:

• Melt butter in cooker and pour rice in and cover totally with butter.
• Add the sugar, milk, water and salt.
• Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.
• In a bowl mix 1 egg with 1/4 cup cream or evaporated milk and 1/2 t vanilla.
• Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
• Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.

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:

• Mix all ingredients in a pressure cooker.
• Close without weight.
• Place on high heat till it begins to steam, then put the weight on.Wait till steaming well.
• Cook for 25 minutes on the lowest heat setting (just enough to keep it steaming).
• Wait till relatively cooler before opening.
• You may like to add some more milk later as it thickens.
• Good hot or cold !
• Tip : Flavouring which is whole eg. cardamom or nutmeg can be added at the start. Liquid or powdered flavour eg. vanilla essence is to be added last to prevent loss of flavour in the steam.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.