Rice pudding in a slow cooker

Votes: 2

Time: 2 hours 40 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 482, total fat 19 G., saturated fats 10 G., proteins 8 G., carbohydrates 71 G., fiber 2 G., cholesterol 51 mg, sodium 368 mg, sugar 40 G.

A pressure cooker makes this creamy rice pudding so easy to make. It's delicious served hot for breakfast or cold for dessert. Allspice, natural vanilla, and cinnamon infuse it with a wonderful flavor that will intensify as the finished pudding sits and thickens. It'll be even more delicious the next day! Serve topped with crushed toasted pecans, rum-scented raisins, or ground cinnamon. A little raspberry jam is also a nice addition.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. Arborio rice
4 tablespoons unsalted butter
1 and 1/4 teaspoons coarse salt
6 allspice berries
1 cinnamon stick
5 cups whole milk
1 and 1/4 cups sugar
Half a vanilla bean, cut in half lengthwise
0.5 cups heavy cream
Toasted pecans, rum-soaked raisins, warmed raspberry jam or ground cinnamon, for serving
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Arborio rice, vanilla pod, pecans, allspice, cinnamon, milk, cream

Cooking the dish according to the recipe:

Place the rice, butter, salt, allspice, and cinnamon stick in a 6-quart slow cooker. Set the heat to high (see Note). Cook, stirring frequently, until the rice is pale but not browned, 3 to 4 minutes.
Add 1 cup of milk and continue cooking, stirring frequently, until most of the milk is absorbed and the mixture is thick and creamy, 2-3 minutes. Add sugar and 4 cups of water, then scrape the vanilla bean seeds from the pod and add them to the pudding, stirring. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to low pressure for 15 minutes.

Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 10 minutes, being careful not to burn yourself with residual steam, open and remove the lid.
Stir the rice pudding, scraping the bottom to prevent sticking. Set the pan to high heat and add the cream and the remaining 4 cups of milk. Cook, stirring frequently, until the pudding comes to a boil, 3-4 minutes. It will be quite runny but will thicken as it cools.
Transfer to a large bowl and cover with plastic wrap, placing it directly on the surface of the rice pudding to prevent it from forming a skin. Let sit at room temperature for 1-2 hours to allow the pudding to thicken. It will still be warm.
Stir before serving. Sprinkle with toasted pecans, rum raisins, cinnamon, or drizzle with warm raspberry jam.

Note

Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.

Categories:

recipe / Calorie content of prepared meals / Multicooker / Breakfast / Main courses / Cereals, legumes / Desserts / Soufflé, puddings, meringues, meringues / Food Network - recipes

Recipe collections