Dried cranberries emerge plump and flavorful in this orange-and-almond-scented rice pudding. It’s great for breakfast or dessert. The leftovers never seem to last too long in our fridge.
SERVES 6 TO 8
INGREDIENTS
- 1 1/2 cups Arborio or another short-grain rice
- 2 cups whole milk
- 1 1/2 cups half-and-half
- 1/2 cup orange juice
- 1 cup sugar
- 1 cup dried cranberries
- Grated zest of 1 orange
- 1/2 teaspoon almond extract
- 1 cup toasted sliced almonds for garnish
INSTRUCTIONS
- Coat the inside of the pressure cooker with nonstick cooking spray. Combine the rice, milk, half-and-half, orange juice, sugar, cranberries, orange zest, and almond extract in the pressure cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the pudding to a serving bowl and serve warm, garnished with the toasted almonds. Alternatively, cool the pudding completely, refrigerate, and serve cold, sprinkled with the nuts.
