Best Pressure Cooker Rice Pudding Recipes

PRESSURE COOKER RICE PUDDING

Steps:

• Making rice pudding in the pressure cooker requires pressure cooking with milk - which can be tricky but not impossible. It has a tendency to foam and bubble inside your pressure cooker and valve. So, do not open your pressure cooker by releasing the pressure vapor valve. My recipe recommends the cold-water quick-release method. If you have an electric pressure cooker, shorten the cooking time a bit and let the pressure come down naturally to avoid spurting milk out of the valve.
• Begin the recipe by taking the eggs out of the refrigerator so that they can come to room temperature.
• Then, in your pressure cooker add the milk, sugar, bay leaf, nutmeg, vanilla and rice. Stir well.
• Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 9-12 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pressure cooker.
• Carefully, fish out the bay leaf and discard.
• While some of the heat and vapor are evaporating from the rice in the open pressure cooker, beat two eggs in a medium sized bowl. Then, to temper the eggs, start adding some of the liquid from the rice pudding to the eggs, one tablespoon at a time. Add, beat. Add, beat - about 5 tablespoons or more wroth of liquid until the eggs begin to get lighter. Then, pour the egg mixture slowly into the pan while stirring the rice quickly. Continue stirring for about 5 more minutes. If the consistency is still too runny, put the pan back low heat and thicken up, stirring frequently.
• Scoop the rice pudding into individual bowls and garnish. Serve warm in the winter and chilled in the summer.

PRESSURE COOKER RICE PUDDING

Steps:

• Melt butter in cooker and pour rice in and cover totally with butter.
• Add the sugar, milk, water and salt.
• Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.
• In a bowl mix 1 egg with 1/4 cup cream or evaporated milk and 1/2 t vanilla.
• Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
• Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.

VINTAGE CREAMY RICH RICE PUDDING (PRESSURE COOKER)

Steps:

• 1. Add milk and butter to pressure cooker. Turn on browning/warming plate and heat until milk is warm and butter has melted stirring occasionally.
• 2. Add rice and salt. Stir. Cover pressure cooker and lock. Cook on high pressure for 10 minutes.
• 3. Release pressure, uncover and add raisins, vanilla and sugar. With power off, cover and allow to sit for 15-20 minutes. Raisins will plump and sauce will become rich and creamy. I enjoy mine plain, allowing the vanilla flavor to shine through, but feel free to customize as you wish. I don't like to add the cinnamon to the pudding because I don't think it looks as nice, and each person in our home likes it served a little differently. Enjoy!

PRESSURE COOKER CREAMY RICE PUDDING

Steps:

• Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker.
• Cover bowl firmly with aluminum foil.
• Place 2 cups water, cooking rack or steamer basket, and bowl in cooker.
• Close cover securely.
• COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord.
• Open pressure cooker and let rice steam, uncovered, 15 minutes.
• Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.

KERALA PAAL PAYASAM (INDIAN RICE PUDDING) - PRESSURE COOKER

Steps:

• Soak rice in water for one hour before making the payasam (pudding).
• Drain rice, and put in pressure cooker along with raw unboiled milk and sugar.
• Secure lid and on low heat, raise to low pressure, then adjust heat to stabilize at low pressure. Cook for 30 minutes.
• Remove from heat and let pressure come down naturally.
• Transfer the payasam to a serving bowl. Mix in ground cardamom.
• In a fry pan, heat ghee and roast cashews in it.
• Spread the roasted cashews over the payasam to garnish. Serve.

PRESSURE-COOKER CHERRY & SPICE RICE PUDDING

Steps:

• Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.

CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE RECIPE - (4.4/5)

Steps:

• Note: I use an 8-quart electric pressure cooker. I have used a stovetop version, and I would follow the same steps if that is what you have. In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk. For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes. While rice is cooking, whisk eggs with half and half and vanilla, set aside. When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot. Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!

PRESSURE-COOKER CHERRY & SPICE RICE PUDDING

Steps:

• Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. Stir lightly. Serve warm or cold. Refrigerate leftovers.

PRESSURE COOKER RICE PUDDING

Steps:

• 1. Add all ingredients into the Inner Pot. And give it a good stir to Mix together.
• 2. Press the Rice button. It automatically sets for 6 mins. but I added 2 more mins. to this and glad I did
• 3. Place the Lid on the Pressure Cooker and lock. Make sure the Pressure Release Valve is Closed.
• 4. Sit down and have a drink and relax :) Once the Timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the Lid.
• 5. Place in serving bowls top with some whipped cream and sprinkle with cinnamon. We like our warm MMMMMM Enjoy

RICE PUDDING CISTARD _ PRESSURE COOKER

Steps:

• 1. Create a lift by using a 2' length of aluminum foil and doubling it twice, lengthwise. 2. Butter a 5 C souffle dish. 3. Add the rice and currants. 4. Blend or whisk the cream with the remaining ingredients. 5. Pour cream mixture evenly over the rice. 6. Cover the dish with aluminum foil, leaving room for expansion, and wrap ends under bottom. 7. Set dish on a steaming rack in the cooker. 8. Pour in water until it reaches one third up the side of the dish. 9. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 12 minutes. 10. Use natural-release method. 11. Let custard cool slightly before removing from cooker. Note: If the pudding will not be served immediately it can be kept warm in the cooker for up to an hour by cutting a large "x" on the foil top. Place cooker's lid slightly ajar.