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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Instant Pot Rice Pudding Recipe

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This recipe for Instant Pot Rice Pudding is from The Thompson Anchors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup hot tap water
1/3 cup sugar
1/2 cup short grain rice (Arborio)
1 1/4 cups milk
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 cup raisin or other dried fruit (optional)
1 tsp grated orange zest (optional)
1/3 cup heavy cream or half and half

Directions:
Directions:
Pour the water and sugar into the Instant Pot and stir to dissolve the sugar.

Add all other ingredients except the cream and stir.

Close pot and set for high pressure for 8 minutes. Let it natural release for 15 minutes and then switch to quick release.

Open pot and stir.

Remove liner from pot and stir in cream. It should look soupy, as it will thicken up as it cools. Cover and refrigerate for at least 2 hours.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5-10 minutes
Personal Notes:
Personal Notes:
When I made this, I didn’t put any dried fruit in it, but I think it would be good. This has good flavor and is very creamy.

 

 

 

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