Best Instant Pot Milchreis German Rice Pudding Recipes
INSTANT POT® OLD-FASHIONED RICE PUDDING
This recipe merges old-fashioned taste with modern technology! Rib sticking, good ol' fashioned rice pudding ready in a fraction of the normal time using an Instant Pot®!
Provided by Netsirk
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
- Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
- Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 51.5 g, Cholesterol 113.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 4.6 g, Sodium 280.9 mg, Sugar 41 g
INSTANT POT® RICE PUDDING
This rice pudding recipe couldn't be easier when made in your Instant Pot® or other multi-functional pressure cooker. Raisins add sweetness and texture.
Provided by fabeveryday
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot®). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.
Nutrition Facts : Calories 331.8 calories, Carbohydrate 63.8 g, Cholesterol 19.4 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 112.6 mg, Sugar 35.2 g
INSTANT POT RICE PUDDING
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
Categories custards and puddings, dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
MILCHREIS (GERMAN RICE PUDDING)
This is a typical German recipe for Rice Pudding. For this recipe, you don't want to substitute brown rice as it won't get creamy. It is typical to sprinkle a cinnamon and sugar on top of each serving, though some prefer to add fruit, with cherries a popular choice.
Provided by Northwestgal
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
- Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
- Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
- Serve warm with cinnamon and sugar or fruit compote, or both.
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