Mmm, mm, mmmmm, mmm, mmmmmmmm! Who doesn’t like rice pudding? This is totally fabulous yet simple – you just chuck it in the pot, press the button and voilà!
Now, there’s a contentious issue that must be addressed at this stage. Skin or no skin? I’m rice-pudding-skin ambivalent so the fact that none forms in this method of cooking doesn’t bother me. If you’re wedded to the notion that rice pudding isn’t rice pudding without the skin then I’m afraid you’re going to have to go back to the oven method. That said, go on, give it a go anyway. The ease and relative speed of this method might just make you rethink.
To make things extra easy I don’t bother weighing the ingredients for this one, instead going by volume (and roughly at that). This isn’t precision-baking but comfort-pudding making, so get stuck in!
- 80 ml short-grain rice I used arborio rice but any short-grain will do.
- 200 ml double cream
- 400 ml milk
- 2 tbsp sugar
- 1/2 nutmeg grated
- 1 tbsp butter
- Mix everything together in the Instant Pot.
- Press "Manual" once to select high pressure cooking then press a second time to deactivate the "keep warm" function (to avoid the bottom of the rice pudding scorching at the end). Adjust the time to 25 minutes.
- Once the time is up allow 10 minutes of natural pressure release before manually releasing the remaining pressure. This will allow the pudding to thicken and if you release the pressure too soon it has a tendency to spatter through the valve.
- Serve with jam, honey, maple syrup - whatever floats your boat.
