NYT Instant Pot Rice Pudding

5 steps

Prep:30min

Updated at: Thu, 17 Aug 2023 11:36:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories420.8 kcal (21%)

Total Fat17.8 g (25%)

Carbs55.7 g (21%)

Sugars24.9 g (28%)

Protein9.5 g (19%)

Sodium100.6 mg (5%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¾ cuparborio rice

or other short-grain

2 ½ cupswhole milk

⅓ cupgranulated sugar

1cinnamon stick

2-inch

1 striporange zest

or lemon, peeled with a vegetable peeler, optional

0.5vanilla bean

halved lengthwise, seeds scraped with the tip of a paring knife

½ cupraisins

or cardamom, for serving, optional

whipped cream

for serving, optional

Instructions

Step 1

In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.

Step 2

Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

Step 3

Open the lid and discard the cinnamon stick, orange zest and vanilla bean.

Step 4

In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.

Step 5

Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you’d like.

View on NYT

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