Saturday, February 15, 2014

Creamy Rice Pudding, Pressure Cooker Style

I get it. Not everyone owns a pressure cooker. The word "pressure" scares the bejeebies out of you. You might still be remembering horror stories of your grandmother's pressure cooker explosion, and seeing spaghetti hanging off her kitchen ceiling, with splatters of red tomato sauce. 

That was then. This is now. Over the years, pressure cookers have been improved, and even adapted as electric pressure cookers.  In the 10+ years that I've owned both a stovetop model and my beloved 8-Quart electric pressure cooker*, I have never, EVER had anything close to an explosion!
*Sadly, my Cook's Essential 8-Quarter Oval presssure cooker is no longer made or sold. Should it ever-- ahem-- break, I will be frantically searching for something comparable like this one.

Better yet, what I most love about my electric pressure cooker is that I can brown/sear/boil my ingredients in my non-stick pressure cooker pot.  I can then add my liquids, click on the lid, set how much time I want it to pressure cook and proceed to cleanup my kitchen or even sit down to relax, until I hear the "beep" that the work is finished. In about 25% of the time it would take to cook something on the stove (or braise in the oven), I can have dinner-- or in this case-- dessert  ready to enjoy.  How convenient is that?!

I have loved rice pudding for as long as I can remember.  If I had leftover white rice, I'd cook a package of vanilla pudding, add in the leftover rice, raisins and cinnamon.  My husband was never interested in joining me. He'd say that he didn't like the texture.  His loss, my gain.

Last week, I had a serious craving for rice pudding. It was bordering "obsessive".  I looked at my pressure cooker, and I realized that I had the perfect solution right in front of me!  I always keep a few boxes of Arborio rice in my pantry, so that I can make risotto.  The starchiness of this rice is perfect for making rice pudding.

I measured the rice, sugar and I added in a little cinnamon and a pinch of salt.

The last ingredient is whole milk.  I clicked on the lid, set the timer to 16 minutes on high. On the stove top, you would use a pot, put on the lid and cook this for an hour.

SIXTEEN MINUTES, folks!  The rice was cooked to perfection!   

 The last three ingredients added are half & half and pure vanilla  with two eggs whisked in...

Turning the PC to the sear/brown mode, the mixture was brought to a boil and stirred, then turned off.  I added one cup of golden raisins, which is optional. In our home, it's required!

There are two ways to enjoy rice pudding. Warm (my favorite way) or cold (not bad, but still doable).

Either way, the best way of all to enjoy rice pudding is with a spoon! 

TASTING NOTES:  I'm not exaggerating when I say that this is the best rice pudding I've ever had! I ate this pudding, within moments of spooning it out of the pressure cooker. It was creamy, warm and comforting.  I love cinnamon, but only just enough so that the vanilla custard of the pudding took center stage.  I admit, that I ate both of these bowls, after photographing them. I felt no shame. I felt like a nagging scratch had been itched. 
About my husband: he enjoyed this rice pudding, as well.  Arborio rice is a much shorter grain than traditional white rice.  He also liked this, served warm.  I didn't hear one complaint about "texture". I do believe his is a rice pudding convert. My son, enjoyed this cold.  
I will add that, as the rice pudding cools, the creaminess begins to diminish and the pudding hardens. I discovered that if I spooned some hardened pudding into a bowl, added a splash of whole milk, and microwaved it for about 1 minute that the pudding became creamy all over again. 

Homemade rice pudding, in 16 minutes!  I could go on and on about the virtues of pressure cooking. I've shared my 40-minute flavorful and tender Boeuf Bourguignon (Beef Burgundy) on my blog.   On the stove/oven it takes about 3 hours.  What's not to love about pressure cooking?

I thank Barbara from "Pressure Cooking Today" for sharing this recipe. Barbara also shares the stovetop version on how to make this delicious recipe on her other blog "Barbara Bakes".  If you want to learn more about pressure cooking, her blog has a great selection of recipes to choose.  I also enjoy "Hip Pressure Cooking" and "Pressure Cooking with Lorna Sass" for more information about pressure cookers. 

I've got a few more pressure cooker recipes to share.  My PC has been kept busy making dinner for me, in 30 minutes or less.  

 I always post a printable recipe card at the end of each recipe post. If you cannot view it, you might be using an older version of InternetExplorer. You should be able to view my recipe cards with Safari, Mozilla, Google Chrome and Internet Explorer. If you still can't view the recipe card, all of my recipes are stored on Key Ingredient, by clicking here. If you still can't figure out how to view the printable recipe card, please email me at and I am happy to help.

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Susan said...

This absolutely reminds me of my childhood and home. Love, love rice pudding. And I am in that percentage that remembers dinner on the ceiling as a child and I have never had a desire to have a PC. I always have time to cook. If I got one as a gift, I am sure I would try it, but until then, I just can't. Loved your post today.

Bonnie said...

Hi Debbie. I too love rice pudding and have never made it in my pressure cooker. I've been following along now for a few years but never commented but I just had to today. Barbara is a friend of mine and it was fun surprised to read about her on your blog. We have a "mutual acquaintance". I love your posts. Thanks for sharing.

Barbara Bakes said...

I could easily eat both cups too. So glad you enjoyed the recipe and love that your husband now likes rice pudding.

Debby Foodiewife said...

Bonnie, thank you so much for taking the time to comment, and for following my blog. I follow both of Barbara's blogs. I love her recipes and her photos are always great. We've chatted via email, and she's a friendly and approachable blogger. I appreciate that!

Joanne said...

We might have to put a pressure cooker on our registry. I know it would make my life SO MUCH EASIER if we had one! Also - rice pudding = my favorite. More of it would always be a good thing.

Lynn said...

I use my pressure cooker all the time but have never made rice pudding, which is a favorite, in it. I grew up using a pressure cooker and have used my own for over 40 years and never had any problems with it. I'm going to try this recipe in it very soon. Thanks for sharing :-)

Big Dude said...

Beverly is a big fan of pressure cooking and is in need on a new one - her's is so old we can't find a new seal for it. Your rice pudding looks delicious and great shot of it - can't remember the last time I had it.

Karen said...

I love my rice pudding *cold*! I have a pressure cooker and have used it about 3 times :/ Just yesterday I found a site (Hip Pressure Cooking) that looks interesting, so I decided to start to use it more. I thawed some boneless pork ribs and will put them in the cooker tomorrow!

Debby Foodiewife said...

Karen, that is a really good PC website, but Barbara's blog (link provided) is a really good one. Guess what? You don't have to thaw your pork chops! Seriously, you can PC frozen food. I'll be posting a chicken dish that I made from frozen chicken-- in 12 minutes!

Karen said...

I sure didn't know you could PC frozen foods! I'll check out Barbara's blog. Look forward to more of your PC recipes!

AdriBarr said...

Lovely. I adore rice pudding, and I too have used Italian short grain rice for many years now. It melts to the very nicest texture, don't you think?

I know zilch about pressure cookers. When I was a kid in the fifties and sixties we heard explosive horror stories, and so my mom would not have one in the house. It seems the cookers have come a long way since I was a kid. I think I ought to investigate...

sewsowtasty said...

I have just made this rice pudding and it is absolutely delicious. Big thumbs up from the family. I converted into British measurements and will post it on my blog with a reference back to you. Thank you for sharing.

Bill said...


Thanks for the recipe.

In the blog, you say 16 minutes on high pressure, but in the recipe below the blog entry you say 16 minutes on low pressure. Which is the correct pressure setting?

Debby Foodiewife said...

Dear Bill,

I'm so sorry, and I can see why you'd be confused. I used high pressure on my digital P/C. I'm not 100% how to adapt this to a stove top pressure cooker, but I would venture to guess on low pressure. Thanks for contacting me.