Arborio Rice Pudding with Mandarin Coins

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 natural release but if you need to open the cooker any faster, slowly use the normal release. If foam begins to spurt from the valve, stop and wait one minute and begin again.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger none 6-9 min. High(2) Natural

Arborio Rice Pudding with Mandarin Coins, Amaretto Cookie Crumbs and Thyme - pressure cooker recipe
Recipe type: Pressure Cooker
Cuisine: American, British, Australian
Prep time: 
Cook time: 
Total time: 
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 Arborio Rice
  • 3.5 cups Milk
  • ½ cup (125g) Sugar
  • 1 Bay Laurel Leaf
  • 1 Pinch of Nutmeg
  • 1 teaspoon vanilla extract, or 1 envelope of Vanillin
  • 2 Large Eggs, beaten
  1. Begin the recipe by taking the eggs out of the refrigerator so that they can come to room temperature.
  2. Then, in your pressure cooker add the milk, sugar, bay leaf, nutmeg, vanilla and rice. Stir well.
  3. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 9-12 minutes at high pressure.
  4. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, slowly release the rest of the pressure using the valve.
  5. Fish out the bay leaf and discard.
  6. Leaving the cooker un-covered, beat two eggs in a medium sized bowl.
  7. 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.
  8. Then, pour the egg mixture slowly into the cooker while stirring the rice quickly. Continue stirring for about 5 more minutes.
  9. If the consistency is still too runny, put the pan back low heat and thicken up, stirring frequently.
  10. Scoop the rice pudding into individual bowls and garnish. Serve warm in the winter and chilled in the summer.