This is the other rice pudding - pretty good.
In pressure cooking pot, combine rice, water and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release.
Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select saute and cook, stirring constantly, until mixture starts to boil. turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
Serve topped with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
For a richer, creamier rice pudding, you can also use half heavy cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 213 | ||
Calories from Fat: 6 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 4698.9mg | 162 % | |
Potassium 246mg | 6 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 46.1g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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