Arborio Rice Pudding with Rhubarb Strawberry Compote

  1. To Make the Rice Pudding:
  2. Combine the rice, milk, sugar, and nutmeg in the pressure cooker.
  3. Stir to mix and dissolve the sugar a bit.
  4. Lock on the lid and bring to pressure over high heat, about 6 minutes.
  5. Reduce the heat to low and cook for 5 minutes.
  6. Remove from the heat and let sit for 8 minutes to finish cooking.
  7. With the steam vent pointed away from your face, gently release any remaining pressure.
  8. Remove the lid and let sit for 2 minutes, until the steam subsides.
  9. Stir in the eggs and vanilla.
  10. Spoon into individual bowls and top with the compote.
  11. Or refrigerate and reheat before serving.
  12. Will keep in the refrigerator, covered, for up to 4 days.
  13. To Make the Rhubarb Strawberry Compote:
  14. Combine the ingredients in the pressure cooker.
  15. Stir to mix and dissolve the sugar a bit.
  16. Lock on the lid and bring to pressure over high heat, about 4 minutes.
  17. Reduce the heat to medium-high and cook for 2 minutes.
  18. Remove from the heat and let sit for 4 minutes to finish cooking.
  19. With the steam vent pointed away from your face, gently release any remaining pressure.
  20. Remove the lid, stir; and let sit until completely cool.
  21. Use right away or chilled.
  22. Will keep in the refrigerator; covered, for up to 4 weeks.
  23. In place of the Rhubarb Strawberry compote, top the pudding with:
  24. A sprinkle of ground cinnamon
  25. Several gratings of fresh nutmeg
  26. Fresh berries
  27. Sliced mango
  28. Lingonberry jam
  29. Maple syrup

rice, milk, sugar, ground nutmeg, eggs, vanilla, rhubarb stalks, strawberries, sugar, water

Taken from www.cookstr.com/recipes/arborio-rice-pudding-with-rhubarb-strawberry-compote (may not work)

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