Pressure Cooker Rice Pudding
This aromatic and creamy Amaretto mandarin rice pudding recipe is a delightful treat that can be enjoyed year-round. Cooking the rice pudding in a pressure cooker ensures a fast and efficient preparation, resulting in a luscious dessert that is comforting and satisfying. The combination of flavors from the Amaretto cookies, fresh mandarins, and subtle hints of lemon thyme create a unique and delicious twist on a classic rice pudding. Serve warm during chilly months or chilled for a refreshing summer treat. Enjoy the creamy goodness with each spoonful of this delightful dessert.
— Constant Cookbook
Ingredients
- 100g Amaretto Cookies, crumbled
- 1 Bunch of Lemon Thyme
- 2 Mandarins, peeled, sliced, and seeded
- 1 cup or 200g Arborio Rice
- 900ml of Milk
- 125g Sugar
- 1 Bay Laurel Leaf
- 1 Pinch of Nutmeg
- 1 Tbsp. of Vanilla, or 1 envelope of Vanillin
- 2 Large Eggs, beaten
Instructions
- 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.
Yield
Serves 6
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