So, maybe many of YOU asked for this little gem for Christmas. No, it’s a big sized kitchen gem. Or maybe you already have one. I was late to the parade because I already have a pressure cooker (2, actually); a slow cooker (1); and rice cooker (1); and a Breville multi-cooker (1). But the idea of doing more one-dish meals interested me, plus I particularly liked the suggestion that I could get rid of all of those other kitchen appliances. The only thing this new I.P doesn’t have is a risotto function. I did see a recipe for risotto, so will have to try it and see if it does it as well as the Breville. If so, I’ll get rid of that also.
Daughter Sara wants my pressure cookers, so I’ll be happy to give them to her. Don’t know if she has a rice cooker, but I’ll take that along too, when I see her next. I may keep my slow cooker only because it’s a really big one and perhaps I’ll be sorry to not have that for some large function in the future.
Some years ago I bought a new electric skillet. Those of us of a certain age will remember the old 1960s era electric skillet as a kind of a one-dish frying pan, but it plugged into the wall, had 4 legs on it, was square shaped. Anyway, my original one died (photo at right, from ebay), so bought a new fangled one, but found that I almost never used it. And it was a good one – Cuisinart, I believe. Anyway, I gave that to my granddaughter Sabrina (the one attending Clemson Univ.) and she’s already used it in her dorm room to make chicken tortilla soup. She was so proud to tell me that she was really happy with the results. Being a Southern California girl, she really misses Mexican food, a regular staple for almost anyone who lives in this neck of the woods.
Out of the box, the IP suggests running it through a test pressure cooker run. I did that. No problem. I’ve also subscribed on FB to the IP page, and have been reading recipes from there. And it was there that I saw the link to an IP rice pudding at PressureCookingToday. Also in amongst my received Christmas gifts was a cookbook for the I.P. (Henceforth I’ll just call it the IP).
My cousin Gary (who lives in Santa Clara and has been spending Christmas with me for decades) was here over the holidays, and on day 3 of his visit he came down with a very bad cold. And he was sick with it for the entire remainder of his 8-day visit. Poor guy! He didn’t get to participate in any of the usual family Christmas festivities. We drove to San Diego to have a get-together with daughter Sara and her family on December 23rd, and it was while he was there that he realized he was coming down with the cold. He went into their guest room and slept the rest of that day’s visit. Sara and the family (and me) all made home made tamales that afternoon (my job was to spread masa onto the damp corn husks). We made 124, and I have 6 tamales in my freezer, waiting for an occasion to steam them. The tamale recipe belongs to my daughter’s mother-in-law, Jean, and I don’t know that she would share the recipe, but there are plenty of them out there on the ‘net if you’re interested. Sara’s family always makes (1) pork in a mild red sauce and (2) cheese and jalapeno.
Anyway, all that to say that Gary has been sick enough to not even feel up to preparing any food for himself, so I’ve been feeding him meals throughout his illness. And I asked him how he felt about rice pudding. He said “yum.” So, that was my first dish in my new IP.
As I’ve learned with the brief amount of time I’ve had my IP, there’s a special lingo to IP cooking. If you’re really preparing and providing a recipe (as below) you start off with the quick list of cooking. In this case it’s the following:
- Total time – 20 minutes
- 2-4 minutes prep
- 3 minutes pressure cook high
- 10 minutes slow release, then quick release
- About 7-8 minutes sauté
That how you inform a reader how much time is required and what functions you’ll be using on the IP. Adding rice (Arborio, the kind you use for risotto), water and salt to the IP, it’s pressure cooked on high for 3 minutes. Then you turn off the IP and let it just sit – it’s not on, but still under pressure. This allows the rice (I’m guessing) to continue to cook very slowly – and to develop that extra special creaminess that accompanies anything with Arborio rice. Then you release the pressure (and remove lid, of course), stir in sugar and milk, stir, turn IP to the sauté function, then mix up 2 eggs and 1/2 cup milk and whisk well. Pour it through a sieve into the IP and allow the pudding to just come to a boil (that took about 5-7 minutes I’m guessing) and it’s done. Add raisins if desired. And vanilla. Stir and pour into individual ramekins or into a large storage bowl. Allow to cool to room temp and serve. It’s best warm, but it’s also yummy once chilled.
Now, I’ll grant you, making rice pudding isn’t exactly gourmet cooking!! BUT, in this case, the use of Arborio rice makes for a really creamy consistency. I think more creamy than regular rice.
What’s GOOD: the overall flavor – I think the amount of sugar – rice – milk ratio is absolutely spot-on. And the texture is so smooth and creamy. Loved it. This will be my new go-to rice pudding. Rich tasting. I did use whole milk – no cream.
What’s NOT: not a single thing. A keeper.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Instant Pot Arborio Rice Pudding
Recipe By: Pressure Cooking Today
Serving Size: 8 (1/2 cup servings)
1 cup Arborio rice
1 1/2 cups water
1/4 teaspoon salt
2 cups whole milk — divided use
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup raisins
IP Instructions:
* Total time – about 20 minutes
* Prep time – about 5 minutes or less
* Pressure cook high – 3 minutes
* Slow release 10 minutes, then quick release
* 8-10 minutes saute
1. In instant pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time.
2. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
3. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
4. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pot. Remove pan and set on counter to cool. Stir in raisins.
5. 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. Makes eight 1/2-cup servings.
Per Serving: 230 Calories; 3g Fat (13.0% calories from fat); 6g Protein; 45g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 121mg Sodium.
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