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.
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!
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
- 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: 2 Serving Size: 1
Amount Per Serving:Calories: 405 Total Fat: 21g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 67mg Sodium: 82mg Carbohydrates: 47g Fiber: 0g Sugar: 27g Protein: 7g