Welcome to my childhood, with a twist, of course. This Instant Pot rice pudding has a crispy crunchy Brulee coating that would have fried my childhood mind!
Instant Pot Rice Pudding.
Hold the front page people this Instant Pot rice pudding recipe marks a major landmark for me.
I have managed to crawl over the line of 10, yes a massive 10 sweet recipes here on Krumpli.
Regular readers will know they are a rarity here and not because I don’t like sweets! I just don’t like them as much as savouries.
Just like the rest of my sweet recipes, this recipe leans heavy on nostalgia just like my strawberry crumble and bread and butter pudding recipes.
If there was a dessert on the table as I was growing up the chances are better than evens that it would be rice pudding.
Now my childhood rice pudding would have been baked. It would have had that delicious skin on it that my wife hates.
So I replace it with a crispy ‘brulee style’ sugar crust.
Desserts for Two.
I struggle with many dessert recipes. Primarily because they are typically way too large for me and my wife.
I understand that because creating classic desserts like sticky toffee pudding for just two people is almost impossible.
This Instant Pot Rice Pudding recipe relies on the ‘pot in pot’ cooking method.
It typically refers to a method where you would put some rice in a separate pot and cook alongside a curry, for instance.
Cooking this on low pressure is all about timing.
This recipe is designed to be quick to prepare and then once you drop it in the IP you can prepare and cook a 30-40 minute main course.
Once you have eaten you are ready to crack open the IP and have dessert waiting for you.
The only thing left to do is add the topping. That takes a minute or so with a proper plumbers blow torch!
Instant Pot Rice Pudding
Often Instant Pot rice pudding recipes are made to feed an army, my recipe is designed to create 2 individual servings and comes with crispy 'brulee style' crispy topping!
Ingredients
You will need two bowls that hold 200ml you can use a single 400ml serving bowl but I am unsure of the timing
- 90 g Arborio Rice
- 4 Tbsp Sugar
- 1 Vanilla Pod
- 100 ml Double Cream
- 250 ml Full Fat Milk
- Freshly Grated Nutmeg
Instructions
- Split the rice evenly between two bowls if doing individual portions.
- Now mix together 3 tablespoons of the sugar, milk and seeds from the vanilla pod and share between the two pots.
- Add the trivet to the bottom of the instant pot and pour in 1 litre of water.
- Now cover each of the serving bowls with tin foil or use a lid and place in the Instant Pot.
- Cook on manual low pressure for 45 minutes with a 10 minute natural pressure release.
- Remove the bowls from the Instant Pot and grate over some fresh nutmeg.
- To serve sprinkle with the remaining tablespoon of sugar and caramelise under a broiler or my favourite technique, with a blow torch.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 82mgCarbohydrates: 47gFiber: 0gSugar: 27gProtein: 7g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Nancy
Wednesday 5th of April 2017
HI. The rice was moist like risotto. Sounds like it did turn out correctly. Guess I was imagining it was to be more like a pudding with the rice surrounded by the custard after cooking. I did not do was the sugar on top and put under the grill and bruleed. Thanks for the help.
Brian Jones
Friday 7th of April 2017
Like most dishes our expectations of what they are very much depend on where we are from... For me a baked rice pudding was always thick and creamy with very little 'custard', however on my travels have discovered a whole world of differences with everything from something almost like a hot milk shake with a little rice to the full on almost set and mouldable Indian rice pudding.
Nancy
Tuesday 4th of April 2017
HI I tried the rice recipe today. I cooked all in one pot. I cooked in my pressure cooker for 40 minutes.And let it cool down on its own. All of the liquid was soaked up by the rice. Since there was no liquid I did not sprinkle the sugar on top as directed.
I did pour some cream on top, mixed it thru and added whipped cream on top as I would do for pudding or jello. My question: should there be liquid once it is cooked? If so, I may have cooked it too long and will need to try once again next week.
If not, I must have cooked it properly. Thanks.
Brian Jones
Wednesday 5th of April 2017
Hi Nancy...
Great to hear from you again, I am sure there are some differences in kit at play here, but lets see what I can do to help. First of all the rice should not be dry when it comes out but also it should not have liquid in it either, if there we liquid then the sugar would sink through meaning you are unable to crisp the top it, should be a little like a risotto, creammy but quite firm. If you let it cool then the sugars and carbohydrates will firm up a little again making it drier, it should be served hot and the sugar sprinkled over immediately and flashed under the grill and 'bruleed'.
Nancy
Saturday 1st of April 2017
Hi Thanks for answering back. I just bought an electric combination slow cooker (crock pot) and pressure cooker and just learning to use it. Once I try the recipe I will let you know how it turns out. Not sue that I could fit 2 bowls in it. May need to use 1 bowl. Since it is just for myself the 2 person size would be perfect.
Brian Jones
Saturday 1st of April 2017
No problem, if you pressure cooker is electric then the thing to check is the pressure that it cooks at, it may take a little longer than my Instantpot which operates in the higher levels for Electric pressure cookers... I have never cooked this in a larger single pot but will look forward to hearing your experiences :)
Nancy
Friday 31st of March 2017
Is your pressure pot a regular pressure cooker we have in the US? I would love to try this recipe. Thanks.
Brian Jones
Saturday 1st of April 2017
Hey Nancy, thanks for asking... It is kinda like a regular pressure cooker, however it has it's own power source. It does not get to the same pressures as a regular pressure cooker though so a regular pressure cooker cooks a little quicker, typically somewhere around the 10-20% mark, so for this recipe that would convert to around 35-40 minutes on low pressure on a standard stove top pressure cooker. Although please bare in mind I have not tested this but would love to hear how you get on :)
Kate | Veggie Desserts
Friday 31st of March 2017
Rice pudding brulee is such a genius take on the classic pudding! I'd love to crack the caramelised sugar :)
Brian Jones
Saturday 1st of April 2017
Thanks Kate... I have no idea where the idea came from, I guess I just wanted a replacement for the skin that forms on top of a trad rice pudding :)