Best 8 Vintage Creamy Rich Rice Pudding Pressure Cooker Recipes
Are you craving a comforting and delectable dessert that evokes nostalgia and satisfies your sweet tooth? Look no further than the classic vintage creamy rich rice pudding, now made with the convenience of a pressure cooker. This delectable treat combines the creamy texture of rice with the richness of milk, sugar, and spices, resulting in a pudding that is both creamy and incredibly flavorful. Whether you prefer a simple and traditional recipe or one with a modern twist, this article will guide you through the steps to create the perfect vintage creamy rich rice pudding in your trusty pressure cooker.
Let's cook with our recipes!
CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE
If you don't own a pressure cooker, you can still make this recipe on the stove top. You just have to cook this for an hour. With a pressure cooker, I can make this in 16 minutes! This is the creamiest and tastiest rice pudding I've ever had! The Arborio rice, is one of the reasons why. The starchiness of this rice adds to the creamy texture. Of course the whole milk and half & half helps. I added a little cinnamon and golden raisins to this recipe. I enjoy rice pudding warm, but you can also eat it cold.
Provided by Debby - www.AFeastfortheEyes.net
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk.
- For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often.
- As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes.
- While rice is cooking, whisk eggs with half and half and vanilla, set aside.
- When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
- Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins.
- Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!
CREAMY PRESSURE COOKER RICE PUDDING
Steps:
- In pressure cooker pot, combine rice, sugar, salt, and milk. Select Saute and bring to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes. While rice is cooking, whisk eggs with half and half and vanilla. When beeps sound, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot. Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you're serving it cold.)
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
RICE COOKER RICE PUDDING
Easy way to make a simple rice pudding. Chill and serve with extra cinnamon if desired.
Provided by ASTROPHE
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 66 g, Cholesterol 4.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 0.2 g, Sodium 102.9 mg, Sugar 37.1 g
PRESSURE COOKER RICE PUDDING
Make and share this Pressure Cooker Rice Pudding recipe from Food.com.
Provided by AAG107
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in cooker and pour rice in and cover totally with butter.
- Add the sugar, milk, water and salt.
- Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 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.
Nutrition Facts : Calories 289.1, Fat 9, SaturatedFat 5.3, Cholesterol 58.5, Sodium 268.7, Carbohydrate 45.5, Fiber 0.4, Sugar 16.8, Protein 6.2
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Note: I use an 8-quart electric pressure cooker. I have used a stovetop version, and I would follow the same steps if that is what you have. In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk. For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes. While rice is cooking, whisk eggs with half and half and vanilla, set aside. When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot. Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!
PRESSURE COOKER RICE PUDDING
Serve this pudding warm in the winter or chilled in the summer - substitute the mandarin coins for a squirt of lime juice or any beautifully shaped refreshing fruit. This deceivingly simple recipe traveled through three countries to get here. First, it was inspired by Masterchef Australia. George's Rice Pudding with Orange Jewels, Tarragon and Puffed Rice which requires lots of skill to make the "jewels" so I substituted those with fresh mandarin coins, I used amaretto cookies for a tarty crunch, and lemon thyme for zing, all of which create a nice contrast to the sweet rice pudding. Then, the British Word of Mouth blog posted an entry on How to make perfect rice pudding, and I could not resist the addition of a Bay Leaf and nutmeg in a nod to their traditional puddings. Here I am, in Italy, putting it all together, adapting it for the pressure cooker and coming up with a wholly original recipe for you! From the Hip Pressure Cooking website, with permission.
Provided by pazzaglia
Time 25m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Making rice pudding in the pressure cooker requires pressure cooking with milk - which can be tricky but not impossible. It has a tendency to foam and bubble inside your pressure cooker and valve. So, do not open your pressure cooker by releasing the pressure vapor valve. My recipe recommends the cold-water quick-release method. If you have an electric pressure cooker, shorten the cooking time a bit and let the pressure come down naturally to avoid spurting milk out of the valve.
- Begin the recipe by taking the eggs out of the refrigerator so that they can come to room temperature.
- Then, in your pressure cooker add the milk, sugar, bay leaf, nutmeg, vanilla and rice. Stir well.
- Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 9-12 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pressure cooker.
- Carefully, fish out the bay leaf and discard.
- While some of the heat and vapor are evaporating from the rice in the open pressure cooker, beat two eggs in a medium sized bowl. Then, to temper the eggs, start adding some of the liquid from the rice pudding to the eggs, one tablespoon at a time. Add, beat. Add, beat - about 5 tablespoons or more wroth of liquid until the eggs begin to get lighter. Then, pour the egg mixture slowly into the pan while stirring the rice quickly. Continue stirring for about 5 more minutes. If the consistency is still too runny, put the pan back low heat and thicken up, stirring frequently.
- Scoop the rice pudding into individual bowls and garnish. Serve warm in the winter and chilled in the summer.
Tips for Making the Best Creamy Rice Pudding in a Pressure Cooker
- For the creamiest rice pudding, use short-grain rice, such as arborio or sushi rice. These rices have a higher starch content, which helps to thicken the pudding. - Use whole milk or half-and-half instead of water. This will make the pudding richer and creamier. - Add a pinch of salt to the rice pudding. This will help to balance out the sweetness of the sugar. - Feel free to add your favorite spices, such as cinnamon, nutmeg, or ginger, to the rice pudding. - If you don't have a pressure cooker, you can also make this rice pudding in a slow cooker. Just cook it on low for 4-6 hours, or until the rice is tender and the pudding has thickened. - Garnish the rice pudding with fresh fruit, whipped cream, or nuts before serving.Conclusion
This vintage creamy rich rice pudding recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The pressure cooker cooks the rice quickly and evenly, resulting in a creamy and flavorful pudding. You can customize the pudding to your liking by adding different spices or toppings. So next time you're looking for a sweet treat, give this rice pudding recipe a try!
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