Pressure Cooker Rice Pudding

[maytagbear]

Easy
8 minutes high pressure
about 20 minutes total time

Serves-4-6

2 1/2 cups water

1 cup rice (I use Uncle Ben's, works fine. Some people use River(?) brand, or basmati. Arborio would set too firmly. Get away from me with that "minit" rice stuff. Get away from me!)

1 tablespoon butter or margarine (NEEDED to control foaming! DO NOT OMIT.)

1/2 teaspoon salt. (May omit if using salted butter)

Combine in 4 quart or larger pressure cooker stirring well, cover, put on the pressure regulator, if that's the type you have. Bring to full pressure over medium high heat.
When at full pressure, reduce heat, start timer for 8 minutes.

Cool by running cold water on the cooker. Remove lid, keeping the steam from your face.

Now for the rest of it:

1 1/2 cups milk- whole, 2%, fat-free, or partial half-and-half (single cream, for our friends in the BBC region).

1/2 cup sugar

1 tablespoon butter (optional, but Highly Reccomended)

1 teaspoon vanilla or almond extract

Stir the rice very well. May have to get a scraper to release some from the bottom of the cooker. Rice on the bottom may be very faintly discolored. Ignore, won't make a bit of flavor difference.

Return to moderate heat, stir in the milk, and sugar, and additional butter. Stir constantly for 4-6 minutes with a heatproof rubber spatula (can't cook without one or more!) 4 minutes for a looser consistency, 6 for a tighter one. I shoot for 5 1/2.

Add the extract off the heat, so the flavor does not dissipate, stir.

Remove to a cool, heat proof bowl.

Serve warm, room temperature, or fully chilled.

Variation: Butter almond Rice Pudding

Use almond extract, instead of vanilla. Start with just 3/4s teaspoon of almond extract, as it is stronger. Add more if desired.

Now for the fun: Stir in about 2 tablespoons sliced almonds to pudding.

With the rest of the sliced almonds, stir-fry them in butter for about two minutes, till starting to color.
Add a casually big tablespoon of brown sugar, keep stirring. Stir about 2-4 more more minutes. On parchment paper (easiest), or a heatproof greased (spray it) platter, spread almond crunch out to cool.

When cool, crumble almond crunch, and strew atop the pudding.

Other variation: Use 1/2 cup firmly packed brown sugar, and the extra butter for butterscotch rice pudding.

I'm going to make the butterscotch version for church potluck tonight. (Remember, it's Ash Wednesday).

I can go in good conscience with the butter, for this does not need eggs (besides, I do not like to eat eggs.)

Lawrence/Maytagbear

adapted from a Lorna Sass recipe

 

[retromom]

Yummy rice pudding

Wow Lawrence! Thank you. This recipe sounds great. I'll give it a try this weekend!

Ditto on the butter and the eggs. I normally don't eat them, but recently found a great scrambled egg recipe that includes sour cream. Makes 'em fluffy and delicious.

Venus

 

[kenmore1978]

scrambled eggs

My Granny used to add half and half while beating the eggs for scrambling. Made them fluffier and stretched the amount.

 

[bethann]

Lawrence

I made your rice pudding yesterday for my Mom and Dad. I haven't used my pressure cooker in a while so I thought what the heck! Dad was pretty excited! Mom came and picked it up last night. I've never had it before so I was going into it blind. I think I might have over cooked alittle, but we'll see!
Dad will be calling this morning letting me know! I'm sure he got up last night and had his snack! I'll render the verdict this afternoon! Thanks for the recipe!

 

[kenmore1978]

Minute rice

was never meant for something like this (rice pudding), but it does have it's place when you want to whip up some rice real quick when you are going to throw something over it, like leftover gravy or other things that go over rice, or you've heated up something like that, then realize you didn't make regular rice and to do so would screw up the meal schedule. I never serve it as a side dish in and of itself, yeech. But, yes, I do keep it on hand for emergencies only.

 

[retromom]

Pressure cooker rice pudding......GRRRRRREAT!!

Lawrence:

I tried your rice pudding recipe this afternoon. Wow! It is terrific! Austin ate a bowl full and (guilty, guilty) I had two bowls full. I can't wait until tomorrow, because it will be even better!

Thank you so much for a delicious and quick dessert! :-D

Jaune's pot roast recipe is next!

Venus

 

[kenmore1978]

Bethann

So what was your Dad's final opinion?

 

[bethann]

Jaune

Sorry I didn't post the results. I emailed Lawrence directly. Dad loved it! I think I cooked it a little to long! It's hard to cook something that I've never had before. When Lawrence said cook for 4 to 6 min. Cook for 4 to 6 min! Not 9 or 10! It seemed to runny, but after it set it was anything but. He still loved it though! A matter of fact he called yesterday and said," I have your dish, you want me to bring it to you? What are you gonna make next?" He turned 84 this year so he's into the things his Mom used to make when he was a child.

 

[kenmore1978]

overcooking rice pudding

Well, in the case of rice pudding, overcooking is preferable to undercooking. As the grains get softer, the mix just gets more "pudding-like", so you done well, just a matter o preference.