Clean recipe · cooking.nytimes.com
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.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Total:
- 30 min
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Ingredients
- ¾ cup arborio or other short-grain rice
- 2 ½ cups whole milk
- ⅓ cup granulated sugar
- 1 (2-inch) cinnamon stick
- 1 (4-inch) strip orange or lemon zest, peeled with a vegetable peeler (optional)
- ½ vanilla bean, halved lengthwise, seeds scraped with the tip of a paring knife, or 1 tablespoon vanilla extract
- Large pinch of fine sea salt
- ½ cup heavy cream
- 2 egg yolks
- ½ cup raisins (optional)
- Ground cinnamon or cardamom, for serving (optional)
- Whipped cream, for serving (optional)
Instructions
- 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.