Best 4 Vintage Creamy Rich Rice Pudding Pressure Cooker Recipes
Indulge in a timeless classic with our collection of vintage creamy rice pudding recipes. These delectable desserts, made in the convenience of a pressure cooker, offer a delightful blend of flavors and textures. From the comforting simplicity of Traditional Creamy Rice Pudding to the decadent richness of Chocolate Rice Pudding, each recipe promises a unique taste experience. Whether you prefer the aromatic warmth of Cardamom Rice Pudding or the nostalgic charm of Old-Fashioned Rice Pudding, our curated selection caters to every palate. With step-by-step instructions and helpful tips, these recipes ensure a creamy, rich rice pudding that will evoke cherished memories and create new ones.
Check out the recipes below so you can choose the best recipe for yourself!
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 POT® OLD-FASHIONED RICE PUDDING
This recipe merges old-fashioned taste with modern technology! Rib sticking, good ol' fashioned rice pudding ready in a fraction of the normal time using an Instant Pot®!
Provided by Netsirk
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
- Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
- Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 51.5 g, Cholesterol 113.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 4.6 g, Sodium 280.9 mg, Sugar 41 g
VINTAGE CREAMY RICH RICE PUDDING (PRESSURE COOKER)
When I was a child and not feeling well, my mom and grandma always brought out the "big guns" in their edible medicinal arsenal... homemade chicken noodle soup and rice pudding or bread pudding. I might not have eaten anything else, but one of those choices was sure to do the trick. For 30 years, I've tried to replicate my...
Provided by Family Favorites
Categories Puddings
Time 15m
Number Of Ingredients 12
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
Make and share this Pressure Cooker Creamy Rice Pudding recipe from Food.com.
Provided by Rima K
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 693.4, Fat 43.8, SaturatedFat 20.1, Cholesterol 98.6, Sodium 287.6, Carbohydrate 69.4, Fiber 1, Sugar 33.5, Protein 7.9
Tips:
- Use high-quality rice. The type of rice you use will have a big impact on the final flavor and texture of your rice pudding. Choose a short-grain rice, such as Arborio or Carnaroli, for a creamy and rich pudding. If you want something closer to a traditional American rice pudding, use medium-grain rice instead.
- Don't overcook the rice. Overcooked rice will make your pudding gummy and unpleasant. Cook the rice according to the package directions, or until it is just tender.
- Use whole milk or half-and-half for a richer flavor. Skim milk will produce a thinner, less flavorful pudding.
- Add sugar and vanilla extract to taste. The amount of sugar you add will depend on your personal preference. Start with 1/2 cup of sugar and add more to taste. Vanilla extract is a classic flavoring for rice pudding, but you can also try other flavorings, such as cinnamon, nutmeg, or almond extract.
- Cook the pudding until it is thick and creamy. This will take about 20 minutes in a pressure cooker. You can also cook it in a slow cooker on low for 6-8 hours, or in a regular saucepan over medium-low heat for about 30 minutes, stirring constantly.
- Serve the pudding warm or cold. Rice pudding is delicious either way. If you want to serve it cold, let it chill in the refrigerator for at least 2 hours before serving.
Conclusion:
Rice pudding is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a versatile dish that can be served warm or cold, and it can be flavored with a variety of different ingredients. Whether you are looking for a quick and easy dessert or a special occasion treat, rice pudding is sure to please.
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