Sadly, I got waylayed by a powerful cold last week. There’s no doubt it was worse than it might have been because I bragged about hardly ever catching a cold the day before.
Before I was sent undercover with my Vicks and a giant box of Kleenex, I made this rice pudding in the Instant Pot. It was so comforting to have this in the refrigerator so that I didn’t have to cook anything and because the cool, smooth rice was soothing on my hot, scratchy throat. And even though it was hard to tell without a fully operational nose, it was tasty. Another great recipe from the Instant Pot.
Here’s how it went.
Measured the milk,
and anise seeds.
Appreciated the tablespoon ticks on the butter packaging. Why isn’t all butter marked like this? Or is it?
The correct amount of butter.
Added the rice…
and the sugar (plus the butter, salt and anise seeds too), then locked on the lid and pressure cooked it.
While the rice was under pressure, got busy with the rest of the ingredients.
Measured the cream and added the vanilla to it.
Got an egg and an egg yolk and added the cream and vanilla to them.
Whisked them together.
Added some of the now-cooked rice to the eggs and cream, stirred it, then poured it back into the Instant Pot.
Measured the orange peel.
Added the peel to the pudding.
Left the mixture alone in the pot until it had thickened to my liking (5 minutes).
Cannoli Cream Rice Pudding.
Cannoli Cream Rice Pudding (pressure cooker)
Tested size: 6 servings
This has flavours reminiscent of classic cannoli filling. Make sure you let the pudding mixture rest after tempering the eggs, so they’ll reach a safe temperature.
This works for an electric pressure cooker, such as the Instant Pot; to make it in a stove-top pressure cooker, see the NOTE below.
If you are concerned about a possible contamination risk from the eggs, use a pasteurized egg product (a total of 30 grams of egg white and 36 grams of egg yolk).
2 1/2 to 3 cups whole milk
1 to 2 cups water
3/4 cup arborio rice
1/3 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon anise seed
1/4 teaspoon salt
1 large egg plus 1 large egg yolk, at room temperature
1/3 cup heavy cream
1 teaspoon vanilla extract
1/3 cup diced candied lemon peel or orange peel
Combine 2 1/2 cups of the milk, 1 cup of the water, the rice, sugar, butter, the anise seed (to taste) and the salt in the pot. Lock the lid onto the machine and bring to high pressure (9 to 11 psi). Cook at high pressure for 15 minutes. Turn off the machine or unplug it to allow the pressure to come back to normal naturally, about 20 minutes. Unlock and remove the lid.
Whisk together the egg, egg yolk, cream and vanilla extract in a mixing bowl until creamy and light. Slowly whisk in about 1 1/2 cups of the hot rice pudding, until smooth, then return that tempered mixture to the remaining rice pudding in the pot. If the mixture seems too thick, add the remaining milk and/or water as needed. Stir in the candied lemon or orange peel. Partially cover and let sit for 5 minutes before serving. (The pudding will thicken a bit further.)
NOTE: For a stove-top pressure cooker, follow the directions for the electric cooker but cook at high pressure (15 psi) for 10 minutes, followed by a natural release (about 10 minutes). Continue with the recipe as written.