Pressure Cooker Rice Pudding

Prep 5 min

Cook 35 min

Ready in 40 min

Make creamy, old-fashioned rice pudding quicker and easier in a pressure cooker. It’s done in about 40 minutes and comes out perfect every time!

Ingredients

1 cup (250 mL) arborio rice (see cook’s tip)
1 cup (250 mL) water
¼ tsp (1 mL) salt
2 cups (500 mL) whole milk, divided
⅓ cup (75 mL) sugar
2 eggs
¼ tsp (1 mL) almond or vanilla extract
¾ cup (175 mL) raisins
Cinnamon or nutmeg
Optional: Toasted almond slices

Directions

Add the rice, water and salt to the inner pot of the Deluxe Multi Cooker. Select CUSTOM and set to 3 minutes; press and hold START.
When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL. Press STEAM RELEASE.
Stir in 1½ cups (375 mL) of milk and the sugar; stir until combined.
Whisk the eggs, remaining milk, and extract in a medium bowl.
Select SEAR on High. Strain the egg mixture (see cook’s tip) into the inner pot. Cook, stirring constantly, until it starts to boil, about 5–7 minutes. Press CANCEL. Carefully remove the inner pot and stir in the raisins.
Let stand for 15 minutes to serve warm or chill until cold. To serve, sprinkle with cinnamon or nutmeg. Top with toasted almonds, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 260, Total Fat 5 g, Saturated Fat 2g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 49 g, Fiber 2 g, Sugars 24 g (includes 6 g added sugar), Protein 9 g

Cook's Tips:

This recipe uses arborio rice, the type of rice used to make risotto. There is no need to rinse it before cooking as this would remove the starchy coating that creates its creaminess.

We recommend using a fine mesh strainer to strain the milk and egg mixture before cooking. Sometimes the egg whites don’t thoroughly blend into the mixture which results in bits of scrambled egg whites in the pudding.