Best 4 Instant Pot Lemon Vanilla Rice Pudding With Whipped Cream Recipes
Tantalize your taste buds with a delightful culinary journey into the realm of Instant Pot Lemon Vanilla Rice Pudding with Whipped Cream. This delectable dessert combines the classic flavors of lemon and vanilla in a creamy rice pudding base, resulting in a symphony of flavors that will transport you to a state of pure bliss. The article presents a collection of recipes that cater to diverse dietary preferences, including a traditional recipe, a vegan version, and a gluten-free adaptation. Each recipe is meticulously crafted to deliver a unique sensory experience, ensuring that every bite is a moment of pure indulgence. Whether you're a traditionalist seeking comfort in familiar flavors or an adventurous foodie eager to explore new culinary horizons, this article has something to satisfy every palate.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM
Steps:
- In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
- Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Remove and discard the cinnamon stick and vanilla bean.
- In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
- Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.
INSTANT POT® CREAMY VANILLA RICE PUDDING
This is an extra-rich rice pudding made with short grain rice, a nod to my Okinawan heritage. The recipe calls for already-cooked short-grain rice (likely from a rice cooker) and is a great way to use leftover rice. Make it for breakfast, as a snack, or serve it for dessert! Add additional milk or cream to each bowl when serving, if you like.
Provided by Diana71
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. 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, 10 to 40 minutes. Unlock and carefully remove the lid.
- Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
- Serve rice pudding in individual bowls garnished with cinnamon.
Nutrition Facts : Calories 214 calories, Carbohydrate 36.3 g, Cholesterol 66.9 mg, Fat 5.3 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 105.7 mg, Sugar 15.8 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.
INSTANT PUDDING WHIPPED CREAM
It is a versatile frosting without the to-sweet flavor. Works well for decorating and piping. Also a good cake filling. On top of all that, it's super simple. Great for ice cream cakes. More stable that plain whipped cream frosting.
Provided by Cakeflake
Categories Dessert
Time 5m
Yield 1 cake+filling, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Chill mixing bowl (metal) and beater(s).
- Whip the cream for a few minutes
- and then add your instant pudding.
- Watch as you continue whipping it as it gets firm fast.
- If it gets firm to fast, add a little milk to bring it to your desired consistency.
- To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.
Tips:
- For a creamier rice pudding, use full-fat milk and heavy cream.
- If you don't have an Instant Pot, you can make this recipe in a slow cooker on low for 4-6 hours.
- To make a vegan version of this recipe, use almond milk, coconut milk, or oat milk instead of regular milk, and use vegan butter instead of regular butter.
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a teaspoon of vanilla extract for a more intense vanilla flavor.
- Garnish with fresh lemon zest or a sprinkle of cinnamon before serving.
Conclusion:
This Instant Pot Lemon Vanilla Rice Pudding is a creamy, comforting, and delicious dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are looking for a classic rice pudding recipe or something with a little more flair, this recipe is sure to please. So next time you are looking for a sweet treat, give this Instant Pot Lemon Vanilla Rice Pudding a try. You won't be disappointed!
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