Creamy Rice Pudding from the Electric Pressure Cooker

Cooking rice in the electric pressure cooker speeds up the process and results in tender rice that is then turned into pudding using the cooking (sauté/sear) setting.  This is a tasty dessert but I really like to eat it for breakfast, too.

Creamy Rice Pudding from the Electric Pressure Cooker   6 servings

1 cup Arborio rice

1 1/2 cups water

1/4 teaspoon salt

2 cups whole milk, divided*

1/2 cup brown sugar

2 eggs

1/2 teaspoon vanilla 

1/2 to 1 teaspoon ground cinnamon

3/4 cup raisins or craisins

Toasted almonds for topping if desires

1. In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and cook according to electric pressure cooker directions. (I used the rice setting—5 minutes at low pressure, allowing for natural drop in pressure before opening.)
   
2. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
   
3. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk.
   
4. Pour egg mixtures through a fine mesh strainer into pressure cooking pot.
   
5. Select the sauté/sear setting and cook, stirring constantly, until mixture starts to boil.
   
6. Turn off pressure cooker. Remove pot from the pressure cooker.
7. Stir in vanilla, cinnamon and raisins.
   
8. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
9. Served topped with toasted almonds if desired.
   
10. The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.

Recipe without photos . . .

Creamy Rice Pudding from the Electric Pressure Cooker   6 servings

1 cup Arborio rice

1 1/2 cups water

1/4 teaspoon salt

2 cups whole milk, divided*

1/2 cup brown sugar

2 eggs

1/2 teaspoon vanilla 

1/2 to 1 teaspoon ground cinnamon

3/4 cup raisins or craisins

Toasted almonds for topping if desires

1. In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and cook according to electric pressure cooker directions. (I used the rice setting—5 minutes at low pressure, allowing for natural drop in pressure before opening.)
2. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
3. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk.
4. Pour egg mixtures through a fine mesh strainer into pressure cooking pot.
5. Select the sauté/sear setting and cook, stirring constantly, until mixture starts to boil.
6. Turn off pressure cooker. Remove pot from the pressure cooker.
7. Stir in vanilla, cinnamon and raisins.
8. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
9. Served topped with toasted almonds if desired.
10. The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.