Instant Pot Rice Pudding
Mar. 3rd, 2020 11:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunsen_hThis is a "pot-in-pot" recipe, requiring a cooking pot inside the Instant Pot. This is functionally similar to a double boiler; the food is heated by steam, rather than directly by the Instant Pot's heating element. This is necessary to allow the gooey dairy mixture to be cooked without burning. I use a thin-walled stainless-steel inner pot. A heavier inner pot, or one made from non-metallic materials, might affect the cooking time.
The addition of skim milk powder gives the final result 50% more protein, by volume, than plain milk has.
Pour the milk into the inner pot. Combine the milk powder and spices to give a homogeneous mixture. Add this to the milk, slowly to avoid getting lumps -- I find that by sprinkling the mixture gradually over the milk, it mixes in fairly readily, and in the long run this saves me the trouble of having to break up the lumps. Stir in the rice and sweetener.
Add 1 cup of water to the Instant Pot, then place the inner pot on the trivet in the Pot. Cook on the "Pressure Cook" setting for 4 minutes. Wait until the pressure drops naturally, then open, remove the inner pot, and stir the pudding to break up the lumps. (You can also run this over night, and mix the next morning; if you do this, you may want to add a bit more milk at that time.)
Makes about 5½ cups (1300 mL).
The addition of skim milk powder gives the final result 50% more protein, by volume, than plain milk has.
- 4½ c (1 L) milk
- 1 c (100 g, 225 mL) skim milk powder
- Spices to taste. This is highly variable. When my wife is feeling very nauseated, I use 4 tsp ground ginger, 1 tsp ground cinnamon, and ¼ tsp each of ground allspice and nutmeg, which gives a result that for me is too strongly spiced to be palatable. For myself, I use about one quarter to one half of those amounts. Sometimes for variety I will also add a dash of cloves or coriander, or a teaspoon of vanilla extract. Adding ¼ c of cocoa or carob powder makes for a pleasant change.
- 1 c (200 g, 225 mL) regular rice (I use jasmine)
- ¼ c (50 g, 50 mL) sugar (I use equal amounts brown and white sugar) or equivalent in calorie-free sweetener
Pour the milk into the inner pot. Combine the milk powder and spices to give a homogeneous mixture. Add this to the milk, slowly to avoid getting lumps -- I find that by sprinkling the mixture gradually over the milk, it mixes in fairly readily, and in the long run this saves me the trouble of having to break up the lumps. Stir in the rice and sweetener.
Add 1 cup of water to the Instant Pot, then place the inner pot on the trivet in the Pot. Cook on the "Pressure Cook" setting for 4 minutes. Wait until the pressure drops naturally, then open, remove the inner pot, and stir the pudding to break up the lumps. (You can also run this over night, and mix the next morning; if you do this, you may want to add a bit more milk at that time.)
Makes about 5½ cups (1300 mL).
