RICE COOKER RICE PUDDING RECIPES RECIPES

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INSTANT POT RICE PUDDING RECIPE - NYT COOKING



Instant Pot Rice Pudding Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup arborio or other short-grain rice
2 1/2 cups whole milk
1/3 cup granulated sugar
1 (2-inch) cinnamon stick
1 (4-inch) strip orange or lemon zest, peeled with a vegetable peeler (optional)
1/2 vanilla bean, halved lengthwise, seeds scraped with the tip of a paring knife, or 1 tablespoon vanilla extract
Large pinch of fine sea salt
1/2 cup heavy cream
2 egg yolks
1/2 cup raisins (optional)
Ground cinnamon or cardamom, for serving (optional)
Whipped cream, for serving (optional)

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.

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