If you love rice pudding, you will be happy to know that you can make it MUCH quicker if you use your pressure cooker!
This recipe is easy and delicious, especially when topped with fresh berries and a drizzle of honey.
My recipe was written for the Elite 8-Qt Electric Pressure Cooker but can be used in any electric pressure cooker 6-Qt or larger.
If you are not a big fan of honey, try using Agave Nectar or omitting it altogether and sticking with your basic granulated sugar. No need to increase the amount of sugar in the recipe, simply use 2 Tablespoons (of the 1/2 cup required) during the rice-cooking process and then follow along as directed.
Honey Rice Pudding
Ingredients
2 cups white rice, long- or short-grain
5 1/2 cups water
1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons honey
½ cup granulated sugar
2 cups half & half
4 large egg yolks
1/2 teaspoon vanilla extract
Fresh berries for topping
Directions
Plug in the pressure cooker, set timer for 10 minutes and press Start.
Add the water, butter, cinnamon and 1 tablespoon of the honey to the pot and bring to a boil. Stir in the rice until it no longer clumps together, secure the lid and set the valve to Airtight. When the cooking time has elapsed, turn the cooker off and let sit 5 minutes. Open the pressure valve and quickly drape a paper towel over the steam to catch any starches that may expel.
Open the lid and return the pressure cooker to the Keep Warm setting. Gently stir in the sugar and remaining honey. In a small bowl, whisk together 1 1/2 cups of the half and half, the egg yolks and the vanilla extract. Gently stir the mixture into the rice until well incorporated. Close the lid, leaving the valve to the exhaust position and let the rice pudding set for 5 minutes.
Serve warm in individual bowls topped with fresh blackberries, raspberries or blueberries and a drizzle of honey.
To store or serve cold, mix in the remaining half and half and put into individual serving dishes or into a large air tight container; place into the refrigerator until ready to serve. Keeps for 5 to 6 days.
Tip: Before serving cold, you may need to float a little extra milk or half and half on top, along with your berries, to compensate for the liquid absorption.
Enjoy! This recipe is a sampling from my new cookbook that will be available in February 2012.
Alison Scutte