Rice Pudding

CrispLid

Rice Pudding

There are a couple of things about this recipe that might go against the grain (no pun intended) for a lot of rice lovers.

  1. For best results, use short grain rice, preferably Arborio.
  2. Do not rinse the rice first. That surface starch is what thickens the pudding.

Ingredients:

3/4 cup hot tap water
1/3 cup sugar (or 1/4 cup if you like it less sweet)
1/2 cup short grain rice (Arborio or sushi rice- do not rinse)
1 1/4 cups milk
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 cup raisins or other dried fruit (optional)
1 tsp grated orange zest (optional)
1/3 cup heavy cream or half and half

Directions:

Pour the water and sugar into the Instant Pot and stir to dissolve the sugar. Add all other ingredients except the cream and stir.

Close the pot, make sure the valve is set to Sealing and set the time for 6 to 8 minutes, depending on how soft you want the rice: more time = softer rice.

When it beeps that it's done, leave it for a 15-minute natural release. Flip the valve to Venting and when the pin drops, open 'er up and give it a stir.

Remove the Instant Pot liner from the base and stir in the cream. It will look soupy. Soupier than you think it should. Don't worry. It will thicken up as it cools. In fact, if it isn't soupy, add a little more cream or milk. Cover and refrigerate for at least 2 hours.

Serve with fruit or whipped cream or a sprinkle of cinnamon and sugar.

Instant Pot