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|
- 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
- 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. 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.
- 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.
- Fish out the bay leaf and discard.
- Leaving the cooker un-covered, 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 cooker 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.
This sounds interesting. I’ve never heard of recipes like this, so I’m going to try this!
Very special pudding and really looks delicious! Love the gorgeous colors of this dish!
Merry Christmas to you and a happy 2011!!!!
what a delicious pudding! what a nice combination of flavors and textures!
@Michelangelo, thank you for the Christmas and New Year wishes. To successful blogging in the new year: Clink! Clink!
@Chef Dennis, thank you for your comment. What a compliment coming from someone who makes a successful living in the food industry!
Gorgeous pudding and your photo is exquisite! I’ve wanted to master pressure cooker cooking but have been nervous about attempting it (bad memories of screaming kettles and the pressure cock flying off the kettle when I was a child!). Your blog is just the ticket to get me over the hump! Following you in Foodbuzz and Google Friends now too!
Just a thought: I have a recipe for pasta e fagioli on http://www.tasteforbologna.blogspot.com that could use a pressure cooker for the beans. I’m also slightly addicted to well cooked but not disintegrated chick peas so that’s another use for the pressure cooker.
This looks absolutely gorgeous! I love rice pudding, but had never thought of making it in the pressure cooker before, thank you for the brilliant idea! I love your site, it’s great to see that you’re making people see the many uses they can get out of a pre sure cooker. I’ve had mine for about 18 months now, and am still wondering how I managed without it all that time :-)
I’m so excited to find your blog! My grandmother always used a pressure cooker while I was growing up and I have one but rarely use it. I can’t wait to see what other amazing recipes you have here.
Your photos are gorgeous!
Don’t you just love it when things just come together when you start a new project? Well, finding your blog gave me the last piece I needed to start pressure cooking. I have a brand, spanking new Fagor and I needed some recipes that actually looked interesting and delicious. My Google search led me to your blog and I must say, I’m happy to be here in time for your Beginner Basics Series. I’ve already added you to my sidebar and promise to be on time for class.
Happy New Year!
Thank you all for your lovely comments and suggestions!
Shellbelle, I’m so glad you found me on Google, I’ve been having a very difficult time getting my website to show up on their results!
Your “tikihut” blog is great! I’m so glad to inspire the use of your pressure cooker, see you both soon!
I’m so happy to see your blog!
My Grandmother always used a pressure cooker.
I’m going to go buy me a pressure cooker and get started….
I’ll be back!
Lisa @ http://www.bakedinmaine.com
See you soon, with your new pressure cooker!
P.S. Great blog, simple, classic and delicious!
glad you are doing this series! I use my pressure cooker for beans and stuff, but Im sure I can learn more uses…. this recipe is a good example of that! Looks yummmy
So I used the method you give here (with a more traditional flavor blend)–and it made the creamiest rice pudding I’ve ever eaten! Without me standing by the stove making sure the milk doesn’t boil over. Thank you!
I don’t keep or have ever heard of lemon thyme. Can it be replaced by fresh lemon zest and dried thyme and by how much?
The lemon thyme is only used for garnish – you can leave it off.
I’m a devoted user of your website and don’t think I’ve come across a bad recipe…until now! I made this a while ago and found that within minutes I could smell burning milk, and realised that before my pressure cooker had even reached low pressure the milk had burnt badly and much of the rice had stuck to the now burned layer on the bottom of the pan: I then scraped the bottom too vigorously and tainted the whole batch so everything went in the bin.
Ive just tried it again this afternoon, and remembering my last disaster left out the sugar to help avoid burning the bottom again. However exactly the same thing happened except this time as I took the pan off the heat (again before even low pressure was reached), all the milk spewed out of the valve and all over the hot cooker top :-(
Any ideas why this isn’t working for me? I use a WMF perfect pro (I’ve used this approx once per day for the last 3 years: EVERYTHING gets pressure cooked at my house!) and this time I’m using a ceramic hob but last time was on a gas cooker.
Thanks in advance for any light you can shed on this.
Me too! This was my go-to method for making rice pudding for several years, and it worked, and it was amazing. I just came back to it for the first time in years, and … disaster. Two things changed: different pressure cooker, and different milk. Previously, I lived in a different country so used ultra-pasturized/ shelf-stable milk. Now I’m in the US, where milk is not ultra-pasturized. I’m wondering which of these is the difference.
This looks amazing! Could it also work with oat milk?