CREAMY INSTANT POT RICE PUDDING
Hi there. Have you joined the Instant Pot revolution yet? Instant Pots have taken hold with a bunch of my friends who have all discovered the virtues of this handy-dandy form of countertop cooking. If you’re not familiar with the Instant Pot let me give you a brief rundown: It’s an ingenious, multi-use programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté Pan, Yogurt Maker and Warmer all in one. This multitasking machine certainly is the new appliance of 2017, with hundreds of thousands of Facebook fans dedicated to sharing its virtues.
My friends and I use it primarily as a pressure cooker, a cooking method I had never used prior to owning an Instant Pot. Frankly, pressure cookers scared me! The idea of a pot under pressure seemed to me like an explosion waiting to happen! But, after purchasing my Instant Pot this time last year, I have since learned that it is simple, safe and fun to use. And the best part… it’s a very big time-saving tool.
So, the thing is, as useful as the Instant Pot is, there is a learning curve in using it. It’s a very versatile tool, but in order to take full advantage of it’s virtues takes a bit of practice and imagination. That’s where my friends Ruth & Lauren came in.
They decided to host an Instant Pot Party, inviting both friends who owned Instant Pots, and friends who didn’t (but wanted to), to come together and teach each other their favorite Instant Pot recipes. About a dozen women gathered in Ruth’s kitchen where we plugged in (they are electric, not stovetop) our pots and began demonstrating our recipes and Instant Pot techniques to each other.
We made everything from Steel Cut Oatmeal, to Apple Butter and Butternut Squash Soup, to Chicken & Dumplings, to Cheesecake to risotto. Yes, you heard me correctly! Risotto! Lauren showed us how to prepare risotto in the Instant Pot in about 15 minutes total. Risotto, as you may know, is a very laborious thing to prepare due to the tedious task of stirring, which is required when making traditional risotto. But we saw risotto made in no time at all in the Instant Pot, and it was some of the best risotto I’ve ever eaten!
My contribution to the afternoon of Instant Pot cooking was my recipe for Creamy Instant Pot Rice Pudding.
Rice Pudding is something that is typically prepared first on the stovetop and then finished in the oven, taking a long time to cook. But this Creamy Instant Pot Rice Pudding recipe is a snap to whip up and only takes about 20 minutes to cook using the “Porridge” setting on the Instant Pot. Serve it warm out of the pot or at room temperature with a little dollop of your favorite jam on top and you’ve got a delicious, easy and comforting dessert to serve this fall.
My Favorite Topping: Bonne Maman Raspberry Preserves from France
Before I give you my delicious Creamy Instant Pot Rice Pudding recipe I wanted to tell you a little more about the Instant Pot in case you are considering investing in one. As I said, I purchased mine last year right before Thanksgiving. After consulting with friends who had experience, I chose the 6 quart Instant Pot which is, in my opinion, the most practical size to have unless you are cooking regularly for a large number of people. It comes with everything you see in the photo below.
After using it a couple of times I liked it so much I bought one for each of my boys for Christmas. They all enjoy cooking but lead busy lives so I thought an Instant Pot would be something they would use. To accompany the Instant Pots I got them each this Instant Pot Cookbook.
and the Clear Lid, which comes in handy when using the warming function. As it turns out they all love their Instant Pots and tell me they are using them regularly. It ended up being a very useful and appreciated gift.
So, without further adieu, here’s my handy printable recipe for Creamy Instant Pot Rice Pudding…
- 1 Cup Arborio Rice
- 2 Cups Half & Half
- 1¾ Cups 2% Milk
- ⅓ Cup Superfine Sugar
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Cardamom
- ⅛ Teaspoon Sea Salt
- 2 Tablespoons Butter (cut into tiny pieces)
- ½ Cup Whipping Cream
- 1 Teaspoon Vanilla Extract
- ½ Cup Berry Jam (I like raspberry)
- Place rice in a mesh strainer and thoroughly rinse until water runs clear.
- Place rice and all other ingredients EXCEPT THE WHIPPING CREAM & VANILLA in the Instant Pot.
- Mix thoroughly.
- Seal the lid and close the vent.
- Press the PORRIDGE button. The pudding will cook for about 20 minutes.
- When the timer beeps allow the pressure to slowly release for about 10 minutes.
- Press the cancel button and when the pot is de-pressurized open the lid.
- Stir in the whipping cream & vanilla.
- Spoon into small bowls and top with a dollop of your favorite berry jam.
ENJOY!
Enjoy!
So there you have it: CREAMY INSTANT POT RICE PUDDING
Thanks so much for dropping in!
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