Pressure Cooker Rich Rice Pudding is a modern Canadian recipe for a classic dish of rice cooked in milk and water in a pressure cooker thats finished with an evaporated milk and egg liaison before being cooled in serving dishes, refrigerated and served. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Pressure Cooker Rich Rice Pudding.
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This is a traditional Canadian recipe for a rich rice pudding of long-grain rice in a custard base that's been adapted to be cooked in a Pressure Cooker and which is served chilled.
Ingredients:
1 tbsp butter
35g long-grain rice
500ml milk
250ml water
65g sugar
1/2 tsp salt
1 egg
60ml evaporated milk
1/2 tsp vanilla extract
ground cinnamon, to taste
Method:
Melt the butter in the base of your pressure cooker then stir in the rice, ensuring that each grain is coated in butter. Pour in the milk and water then add the sugar and salt. Stir to combine before securing the lid and locking into place.
Put the cooker on high heat and bring to pressure then reduce the heat to stabilize the pressure and cook for 15 minutes over high pressure (12psi). Take off the heat and set aside for the pressure to release naturally then remove the lid.
When you have opened the pressure cooker, whisk together the egg, evaporated milk and vanilla extract in a bowl. Beat in about 2 ladlefuls of the hot liquid from the pressure cooker then whisk this mixture back into the pressure cooker.
Place the cooker on medium heat and cook, uncovered, stirring constantly, until the mixture just begins to bubble. Take off the heat and set aside for 10 minutes to cool, stirring occasionally.
Divide between four individual serving dishes and allow to cool to room temperature. Cover with clingfilm (plastic wrap) then set aside in the refrigerator to chill for at least 2 hours before serving. When ready to serve, dust each dish with a little ground cinnamon and bring to the table.
