Basmati Rice Pudding with Crystallized Ginger Pressure Cooker Recipe

Basmati Rice Pudding With Crystallized Ginger Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 2 tablespoons unsalted butter, softened
• 3 cups whole milk
• 1 cup basmati white rice, rinsed until the water runs clear
• ½ cup sugar
• 1 (2-finger) pinch sea salt
• ¼ cup heavy cream
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons finely chopped crystallized ginger
• whipped cream

Method

1. Coat the bottom of a 5- to 7-quart pressure cooker with the butter
2. Add the milk and rice
3. Stir in the sugar and salt
4. Close and lock the lid
5. Place a heat diffuser on the burner and the pressure cooker on the diffuser
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 8 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. At time, if the pressure is not all released, open the valve
12. In a small bowl, beat the cream, egg, and vanilla with a fork
13. Spoon a bit of the hot rice into the cream mixture
14. Stir back into the pot, then cook, uncovered, over medium heat for a few minutes
15. Stir a few times
16. Stir in the ginger
17. Portion into individual serving bowls to eat warm, or pour into a refrigerator storage bowl, cool to lukewarm, cover, and refrigerate 3 hours to overnight
18. When chilled, the pudding will firm up
19. Serve with whipped cream

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