No muss, no fuss — about 5 minutes prep time, 20 minutes cook time + 10 minutes+ for cooling; the Instant Pot makes Rice Pudding with no pot watching or stirring and there’s no sticky rice!
Instant Pot Rice Pudding using a 3-quart pot – makes 4 servings
½ cup basmati or long grain rice
1/2 cup + 2 tablespoons water
3 tablespoons maple syrup or honey
Pinch of kosher or seal salt teaspoon
3 to 4 tablespoons heavy cream or coconut cream
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup craisins or raisins
3 to 4 tablespoons sliced almonds, toasted (toast at 350° about 3 to 4 min.)
- Place rice in fine mesh colander. Rinse well in several changes of water; the place in Instant Pot.
- Add water, milk, maple syrup, and sea salt.
- Stir briefly.
- Add lid, seal and close vent.
- Press the Porridge button. This button is preset for 20 minutes—the time it takes to cook the rice.
- When the timer beeps, allow the pressure to do a natural release for 10 minutes.
- After 10 minutes, press the Cancel button and open vent.
- When de-pressurized, open lid.
- Add cream, vanilla, cinnamon and nutmeg. Stir in craisins and almonds or use them as toppings.
- Stir until well mixed.
- Serve with more cream, whipped cream, or yogurt. Set out extra maple syrup and toppings if desired.
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