Electric Pressure Cooker —Almond Spiced Rice Pudding
1 ½ tablespoons butter
1 cup uncooked long grain rice
1/2 cup granulated sugar
1 cup water
2 cups milk (whole or 2%, or almond milk )
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ to ¾ cups raisins (or craisins) – optional
-----
1/4 cup evaporated milk or half and half
1 egg
-----
Toasted sliced or slivered almonds for topping
Extra cinnamon or nutmeg for topping
- Set electric pressure cooker (EPC) on sauté; add butter and let it melt.
- Add rice and stir to coat.
- Add milk along, seasonings and raisins if using to the rice. Stir to combine.
- Put lid on EPC and close steam valve.
- Set to pressure cook on high, for 14 minutes.
- When done, do an assisted release on the steam valve and carefully lift lid. (If rice is not tender, add lid and set pressure for a few more minutes; then do an assisted release.
- In a small bowl whisk egg and evaporated milk together.
- Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice and stir – this will temper the egg and avoid scrambling it when added to the hot pudding.
- Add the tempered mixture back to the EPC and set on sauté.
- Let the mixture bubble for about 30-60 seconds, stir slowly so it doesn't stick to bottom. It will thicken as it cooks. If it gets too thick, add additional milk.
- Serve warm or chilled, top with additional cinnamon or nutmeg + toasted almonds.
Recipe without photos . . .
Electric Pressure Cooker —Almond Spiced Rice Pudding
1 ½ tablespoons butter
1 cup uncooked long grain rice
1/2 cup granulated sugar
1 cup water
2 cups milk (whole or 2%, or almond milk )
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ to ¾ cups raisins (or craisins) – optional
-----
1/4 cup evaporated milk or half and half
1 egg
-----
Toasted sliced or slivered almonds for topping
Extra cinnamon or nutmeg for topping
- Set electric pressure cooker (EPC) on sauté; add butter and let it melt.
- Add rice and stir to coat.
- Add milk along, seasonings and raisins if using to the rice. Stir to combine.
- Put lid on EPC and close steam valve.
- Set to pressure cook on high, for 14 minutes.
- When done, do an assisted release on the steam valve and carefully lift lid. (If rice is not tender, add lid and set pressure for a few more minutes; then do an assisted release
- In a small bowl whisk egg and evaporated milk together.
- Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice and stir – this will temper the egg and avoid scrambling it when added to the hot pudding.
- Add the tempered mixture back to the EPC and set ton sauté.
- Let the mixture bubble for about 30-60 seconds, stir slowly so it doesn't stick to bottom. It will thicken as it cooks. If it gets too thick, add additional milk.
- Serve warm or chilled, top with additional cinnamon or nutmeg + toasted almonds.
No comments:
Post a Comment