The Most Perfect Creamy Rice Pudding – Cooked in Pressure Cooker

Creamy Rice Pudding

My recent magazine feature in Womans Own saw me trying out several different recipes in the pressure cooker. The family favourite was the rice pudding. An amazing, creamy, comfort dessert that took us all back to our childhoods. I have made it around five times since getting the pressure cooker in January!

Rice pudding was a staple sunday dinner dessert when I was growing up. I was never taught how to make it..but I remember it taking a while to cook and being baked in the oven. This recipe takes just 13 minutes to cook plus a bit of extra time to let the pressure/steam release naturally. And the cooking in the pressure cooker will save you tons of energy.




A pressure cooker is a fabulous time saving and cheaper way of cooking. And its perfect for cooking rice based dishes like rice pudding (along with tons of other stuff, roast chicken, soups, curry, bolognese as already written about). Here is a link to a well priced pressure cooker on Amazon.

Ingredients for Rice Pudding

Everything is measured in American cups which I would imagine most people have in their kitchens. I love cups and have as it means no measuring of anything! I found this beautiful set on Amazon, that are totally a Joseph and Joseph copy for a couple of pounds instead of £12!

This will make plenty of rice pudding enough to serve 8.

• • 1 teaspoon butter
  • 1 cup Arborio rice

• 2 cups semi-skimmed milk
• 3/4 cups granulated sugar
• 1 cup Water
• 2 egg yolks
• 1/2 cup single cream
• 1 tablespoon Vanilla

Stage 1 – Saute the rice and butter

Put the pressure cooker onto Saute mode, melt the butter and add the rice. Saute it for three minutes until the rice starts to go translucent around the edges.

Stage 2- Add the cooking liquid and start cooking

Very simple to add these ingredients using the measuring cups. Just add the milk, water and sugar and give it a stir. Close the lid and pop it onto high pressure cooking for 10 minutes.

Stage 3 – The rice is cooked

Normally with the pressure cooker you switch the valve to release to let the pressure/steam out but for this recipe you are advised to let the pressure release naturally. I just leave it for 10 minutes to calm down. Then pop open the lid.

Stage 4 – Add the egg and cream mixture

In a separate bowl whisk up the egg yolks and add the cream and vanilla. Take one spoonful of the cooked rice and add it to the egg and cream mixture. Then add this mixture into the cooking pot with the rest of the rice. Stir it for a couple more minutes and your rice pudding is done.

I have served mine with some strawberries and blueberries. Yummy in my tummy. The best rice pudding ever!