I call this lithe kitchen sink” rice pudding because I add whatever ingredients I have on hand that will jazz up the pudding. You can toss in up to two cups of dried fruits and nuts without any problems. This pudding is flavored with vanilla and cinnamon, but feel free to flavor yours with citrus zest or other aromatics.
SERVES 6 TO 8
INGREDIENTS
- 1 1/2 cups Arborio or another short-grain rice
- 2 cups whole milk
- 2 cups half-and-half
- 1 cup sugar
- 1/2 cup golden raisins
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried pineapple
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup granola for garnish
- 2 cups mixed fresh berries, such as sliced strawberries, blueberries, blackberries, and raspberries, for garnish
INSTRUCTIONS
- Coat the inside of the pressure cooker with nonstick cooking spray. Combine the rice, milk, half-and-half, sugar, dried fruit, vanilla, and cinnamon 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 granola and berries. Alternatively, cool the pudding completely, refrigerate, and serve cold with the garnishes.
NOTE:
- You can use any short-grain rice here, but I prefer the creaminess of Arborio.
