Arborio rice makes perfect rice pudding because it gets nice and creamy as it cooks. Rice pudding served warm with whipped cream on top will make your dinner guests feel warm all over. Don’t forget a sprinkle of nutmeg!
Electric Pressure Cooker Rice Pudding
1 cup Arborio rice (don’t sub any other rice, use this type only)
1 1/2 cups water
1/2 tsp. kosher salt
1 cup whole milk
1 cup whipping cream
1/2 cup sugar
1 tsp. pure vanilla extract
3/4 cup raisins or golden raisins
In electric pressure cooking (EPC) pot, combine rice, water, and salt. Lock the lid in place and select High Pressure for 3 minutes. When timer sounds, unplug EPC (so pudding won’t scorch on the bottom) and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure in EPC with a quick pressure release.
Add 1 cup whipping cream and 1/2 cup milk and sugar to rice in EPC pot; stir to combine.
In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into EPC pot. Select sauté and cook, stirring constantly, until mixture comes to a boil; turn off EPC and remove pot; stir in raisins.
Rice pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Serve topped with whipped cream, and a sprinkle of nutmeg.
The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.