Arborio Rice Pudding with Mandarin Coins, Amaretto Cookie Crumbs and Thyme


This deceivingly simple recipe traveled through three countries to get here.
First, it was inspired by Masterchef Australia. George’s Rice Pudding with Orange Jewels, Tarragon and Puffed Rice which requires lots of skill to make the “jewels” so I substituted those with fresh mandarin coins, I used amaretto cookies for a tarty crunch, and lemon thyme for zing, all of which create a nice contrast to the sweet rice pudding.

Then, the British Word of Mouth blog posted an entry on How to make perfect rice pudding,  and I could not resist the addition of a Bay Leaf and nutmeg in a nod to their traditional puddings.

Here I am, in Italy, putting it all together, adapting it for the pressure cooker and coming up with a wholly original recipe for you!

Making rice pudding in the pressure cooker requires pressure cooking with milk – which can be tricky but not impossible. It has a tendency to foam and bubble inside your pressure cooker and valve. So, do not open your pressure cooker by releasing the pressure vapor valve. My recipe recommends the cold-water quick-release method. If you have an electric pressure cooker, shorten the cooking time a bit and let the pressure come down naturally to avoid spurting milk out of the valve.


Pressure Cooker Recipe: Arborio Rice Pudding with Mandarin Coins, Amaretto Cookie Crumbs and Thyme

Serve this pudding warm in the winter or chilled in the summer – substitute the mandarin coins for a squirt of lime juice or any beautifully shaped refreshing fruit.3.5oz or 100g Amaretto Cookies, crumbled
1 Bunch of Lemon Thyme
2 Mandarins, peeled, sliced, and seeded
1 cup or 200g Arborio Rice
3.5 cups or 900ml of Milk
1/2 cup or 125g Sugar
1 Bay Laurel Leaf
1 Pinch of Nutmeg
1 Tbsp. of Vanilla, or 1 envelope of Vanillin
2 Large Eggs, beaten

Begin the recipe by taking the eggs out of the refrigerator so that they can come to room temperature.

Then, in your pressure cooker add the milk, sugar, bay leaf, nutmeg, vanilla and rice. Stir well.

Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 9-12 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pressure cooker. For electric pressure cookers, release the pressure using the automatic release method – release pressure from the top by twisting a lever.

Carefully, fish out the bay leaf and discard.

While some of the heat and vapor are evaporating from the rice in the open pressure cooker, beat two eggs in a medium sized bowl.   Then, to temper the eggs, start adding some of the liquid from the rice pudding to the eggs, one tablespoon at a time.  Add, beat.  Add, beat – about 5 tablespoons or more wroth of liquid until the eggs begin to get lighter.  Then, pour the egg mixture slowly into the pan while stirring the rice quickly. Continue stirring for about 5 more minutes.  If the consistency is still too runny, put the pan back  low heat and thicken up, stirring frequently.

Scoop the rice pudding into individual bowls and garnish.  Serve warm in the winter and chilled in the summer.

Serves 4-6


Prep time: 5 min
Cook time: 15 min
Total time: 20 min