MINUTE RICE PUDDING RECIPE RECIPES

Steps:

• In a small bowl, combine the raisins and rum. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Steps:

• In the Instant Pot, combine rice, sugar, salt, and milk.
• Select Sauté function and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place.
• Select Manual or Pressure Cook function on the Instant Pot and adjust to low pressure. Set cooking time for 16 minutes.
• While rice is cooking, whisk eggs with half and half and vanilla. When beeps sound, 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 in to the pot. Select Saute 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, so you may want to add a little extra half and half if you’re serving it cold.) Enjoy!