Saturday, October 10, 2009

Pressure Cooker Rice Pudding


So I went and bought a Pressure Cooker. I've never cooked with one so I'll be playing around with it and trying different things which you'll see blogged in the upcoming weeks.

Here it is. Presto 8-Quart Triple Clad Stainless Steel Pressure Cooker.

The very first thing I made was Old Fashioned Rice pudding. I remember eating Rice Pudding as a child, usually prepared by my Grandmother on her old cast iron stove, and cooked all night long. Then served warm, with a bit of melting butter and sprinkled with cinnamon. Creamy and delicious.

Guess what? I cooked rice pudding in the Pressure Cooker in EIGHT minutes and it was so, so good! Creamy and delicious, and "just like Grandma's"

I spooned it into bowls and dusted some of the bowls with cinnamon and the rest with nutmeg.

So if you've got a pressure cooker gathering dust somewhere, break it out, dust it off and try making this easy recipe. You won't be disappointed. (Recipe is from the Presto pressure cooker cookbook)

1 T Butter
1 cup long grain white rice
1/3 cup plus two tablespoons sugar
1 cup water
2 cups milk
1/2 t salt
1 egg, beaten
1/4 cup cream or evaporated milk
1/2 teaspoon vanilla

Melt butter in cooker and pour rice in and cover totally with butter.

Add the sugar, milk, water and salt.

Pressure cook for 8 - 9 minutes at 15 p.s.i. Don't begin timing  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.

24 comments:

Sally said...

Have never made rice pudding in my pressure cooker, wow!
Mine is used mainly in our winter, curries, stews, soups and the like. Last week I made Moroccan Lamb Shanks in it for the first time.
Scarry to use at first, but once you get over that, you will love it. From PINKIE. xxxx

The Merlin Menu said...

Yeah, you're right, I'm lovin' it...

Have made the pudding, a Pot Roast and vegetables dinner, two different soups, and polenta with rosemary and goat cheese.

Thanks for the visit.

If you make the rice pudding, let me know if you like it.

TMM

Mark said...

Just bought the same pressure cooker on Amazon for $50! Have been wanting one for years to make indian food. I'm going to try this rice pudding tonight!

T xxx said...

Made it & love it, although I did use more sugar, everything else was the same. Love your blog, bloggers unite!

Anonymous said...

I'm heading downstairs right now to try this recipe, sounds dee-lish! I'm not using this type of pressure cooker though, I splurged at Christmas time and bought the Cuisinart Pressure cooker, but it was on sale at Williams Sonoma for $99 - and it's worth every penny!

It works as easily as a crock pot, you just pop ingredients in, set the pressure and timer on the electronic keypad, and walk away! I worried when I bought it if I'd use it enough to justify the purchase, but now it rarely leaves our counter top. Highly recommend it for anyone who wants to attempt pressure cooker recipes but is worried about their ability to use the traditional model properly.

Ennazus said...

I made this recipe in my new electric pressure cooker. It was delicious! I added 1/2 tsp of cinnamon while the rice was cooking and next time I think I'll add 3/4 (yes, I like cinnamon :). I wonder when the best time to add raisins would be (I didn't have any in the house this time, so I didn't test.) I wonder if they would get mushy if added with the rice. Thanks for the DELICIOUS recipe!

limabeenie said...

Just stuck everything in the pot - my electric pressure cooker from QVC (I remember my mom's pressure cooking 'sploding when I was a kid, so went electric). I added 3/4 of a cup of raisins, too. Will let you know how it turns out!

limabeenie said...

Omigosh, my previous post wasn't even approved yet, and I just tasted the rice pudding. Talk about instant gratification! The raisins came out great, nice and creamy; maybe could stand a touch more sugar for me, but FANTASTIC!

Alisha and River said...

Made this tonight with my new Christmas Pressure Cooker. MMMMMM! GOOD! Thank you for sharing!

Alisha and River said...

Made this tonight with my new Christmas Pressure cooker. MMMMM! GOOD! Thank you for sharing!

The Merlin Menu said...

Nice. Glad it worked out for you. I LOVE my pressure cooker. I hope you do too..... Soups are especially amazing. I have some on my blog.

Anonymous said...

Wonderful to find your recipe. I'd thought about trying to make rice pudding in my pressure cooker but was afraid the milk would boil and clog the valve...

Followed your recipe but used short grain (risotto rice) instead of long grain. Short grain rice yields its starch without getting gummy. I also added a cinnamon stick which I removed after the pudding had cooled. Perfect!

dlap said...

I have made rice pudding for years on the stove - it takes constant stirring for about 45 minutes! So I am excited to try this.

But I am posting because I make it with raisins, a whole cinnamon stick and very finely julienned lime peal for a Mexican taste. You have to try it!

Anonymous said...

Is the 1 cup of brown rice cooked before you start, or is it dry? and how thick is it supposed to get? i just tried to make it and it is pretty wet and runny and i'm not sure why

The Merlin Menu said...

Anonymous,

I suspect the issue is the rice. I used white rice which takes about half the time to fully cook as brown rice. The rice is NOT cooked before you start. If you use brown rice, and cook for 15 minutes instead of 8 or so, I bet it would be perfect. My apologies for not specifying.

The Merlin Mene

Marie14513 said...

Thanks for this post.. I just bought a electric pressure cooker. Instant Pot. I was looking for a easy rice pudding recipe. I will have to give this a try!

Marie14513 said...

Thanks for posting this recipe. I have a electric Instant Pot pressure cooker. Can not wait to try this recipe.

Gayle said...

I know this is an old post, but I just found it. I must be pretty much a mess, as everyone else had perfect results, it seems. I've always wonderfully FAILED at rice pudding, so thought I would try it in the pressure cooker (an older Mirro). My rice was no where near done in 8 mins so I had to return to pressure, add another 1/2c water, and cook an extra four ... and it burned all over the bottom of the pot.

LOL, still tastes good, though. I'll just tell the family the brown burned stuff mixed into their dessert is cinnamon. ;-)

The Merlin Menu said...

Hmmm, sorry to hear about that result.

I wonder if your old pressure cooker doesn't come up to 15 psi when at temperature?

Also, please note at the end of my recipe when I add the cream, I continue cooking on stovetop, NOT under pressure.This might give you better luck next time.

Gayle said...

Yes, I did add the cream and egg mixture on the stovetop and without the lid on, as if a regular sauce pan. That's how the burnt bits got mixed in. :-) There's no way to know what pressure level you have on this old cooker. It just has a jiggler that dances when the pressure is up and you lower the heat till it's just barely moving. I'm sure it's just a matter of having less control over temp/pressure than with a more modern cooker. It still tasted good, though, and no one seemed to mind the brown bits.

Thanks! Guess it's time to modernize!

The Merlin Menu said...

Aha! That's the answer..... You don't lower the heat until it's just barely moving. You lower the heat until it's STILL steaming steadily in a constant stream..... For example, I heat mine on an electric stove on setting 8 or 9, and when it starts to steam steadily, I turn it down to 4, it continues to steam the entire time....

Try that.

Gayle said...

Thanks, I will definitely try it that way. I inherited the cooker without instructions so have been winging it, just going by tutorials and such I find online.

Anonymous said...

Rice pudding is a common staple served at my German family's Sunday dinner. It's usually served with pot roast, green beans cooked with onions tossed with a bit of pot roast gravy, caramelized carrots etc. The rice pudding is lovely with a sprinkle of cinnamon but, try having it with gravy drizzled on it. It's a savory thing. Rice pudding is often served in lieu of mashed potatoes since you eat those all week long.

Cooking rice pudding in a pressure cooker is the only way I know how. The milk and sugar really get infused into the rice compared to cooking it in a pot.

Anonymous said...

I have your recipe in my PC right now. I like the idea of adding the egg for a more custardy pudding. Which type of pressure release do you use for the rice pudding?

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