Vanilla and Lemon Rice Pudding Pressure Cooker Recipe

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Recipe Category: Dessert

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Vanilla And Lemon Rice Pudding Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 11 minutes at LOW or 4 minutes at HIGH pressure

Serve with whipped cream or pour cold heavy cream over each portion

  • 2 cups whole milk
  • 2 cups half-and-half
  • 1½ cups medium- or short-grain white rice
  • ¾ cup sugar
  • 1 (3-finger) pinch sea salt
  • finely grated zest of 1 lemon
  • ¼ cup diced dried mango, chopped dried apricots, or dried cranberries (optional)
  • 1 tablespoon vanilla extract
  • freshly grated nutmeg

Method

  1. Coat the bottom third of a 5- to 7-quart pressure cooker with nonstick cooking spray
  2. Combine the milk, half-and-half, rice, sugar, salt, and lemon zest in the pot
  3. Close and lock the lid
  4. Place a heat diffuser on the burner and the pressure cooker on the diffuser
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, adjust the heat to maintain pressure at LOW or HIGH pressure
  7. Set a timer to cook for 11 minutes at LOW or 4 minutes at HIGH
  8. Remove the pot from the heat
  9. Open the cooker with the Quick Release method
  10. Be careful of the steam as you remove the lid
  11. If the rice is not done enough for you, replace the lid and let stand 10 minutes off the heat, then check again
  12. It will cook in the residual heat
  13. Stir in the dried fruit if using and vanilla
  14. Portion into individual serving bowls to eat warm, sprinkled with nutmeg, or pour into a refrigerator storage bowl, cool to lukewarm, cover, and refrigerate 3 hours to overnight
  15. When chilled, the pudding will firm up

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