RICE PUDDING 3 WAYS

STOVE TOP

5 1/2 c. whole milk, divided

1/2 c. packed light brown sugar

1/2 tsp. kosher salt

1/2 c. Jasmine rice

1 tbsp. butter

2 tsp. pure vanilla extract

Ground cinnamon, for garnish

DIRECTIONS

In a large saucepan over medium heat, combine 5 cups milk, sugar, and salt. Bring to a boil, stirring occasionally.

When milk is boiling, add rice and reduce to a simmer. Cook, stirring occasionally, until mixture is thick and rice is tender, 45 to 50 minutes.

Remove from heat and stir in butter, vanilla, and remaining ½ cup milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

INSTANT POT

1 cup of Arborio rice (the same rice used for risotto) (can use long grain or Jasmine as well)

1 1/2 cups of water

1/4 teaspoon of salt

1 bay leaf

2 cups whole or 2% milk, divided into 1 1/2 cups and 1/2 cup

½ to ¾ cup of sugar, to taste

2 eggs

1/2 tsp of ground cinnamon (plus more for topping)

1/8 tsp of ground nutmeg

1 tsp of vanilla bean paste or extract

2 tbsp of maple syrup

2 TBL butter (optional)

Instructions

Add the rice, water, salt and bay leaf (in that order) to the Instant Pot. Stir together. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, perform a 10 minute natural release followed by a quick release.

While the rice is cooking, mix the eggs and 1/2 cup milk together until well combined.  Set aside

After you remove the lid, discard the bay leaf and add in the other 1.5 cups of milk, the sugar nutmeg, cinnamon, vanilla extract and maple syrup.  Stir while deglazing (scraping) the bottom of the pot to ensure no rice is stuck to it and mixed well.

Now, taking a fine mesh strainer and pour the egg/milk mix to catch the excess gooey parts & chunks of the egg that will compromise this amazing rice pudding’s texture. As soon as you pour in the egg mixture, hit the “Keep Warm/Cancel” button and then hit “Sauté” and Adjust so you’re on the “More” or “High” setting.

Stir everything in the pot constantly for about a good 3-5 minutes. As you do this, everything will gradually begin to thicken. Check intermittently for bubbling and then continue to stir – remember, dairy likes to stick to stainless steel pots! Once it begins to REALLY begin to bubble and boil, turn the pot off and remove the inner pot and set on a burn-resistant surface (like a cutting board) immediately.

Add butter if using and stir together.

Let the pot cool, cover with a lid and pop in the fridge for a good 2-3 hours so that the rice pudding becomes nice and chilled (you can eat it warm too).

Pudding will thicken in the fridge.  When ready to serve, if too thick, thin out with liquide (ideas below) and top with toppings (ideas below).

BAKED

2 eggs

1/3 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 1/2 cup milk scalded

3 Tablespoons butter

1 1/2 cups cooked rice

1/2 teaspoon nutmeg for top

Preheat oven to 350 F.

Beat eggs.

Add sugar, salt, and vanilla to the eggs, and beat.

Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.

Add scalded milk and butter to beaten egg mixture.

Add cooked rice- mix. 

Note- If adding raisins, wash raisins before adding to egg mixture

Sprinkle nutmeg on top.

Set casserole in a pan of hot water.

Bake for 45- 60 minutes or until pudding has set.

TOPPINGS FOR FUN:

Cinnamon Toast Crunch

Raisins

Craisins

Blueberries

Strawberries

Egg Nog, Cream or half and half to thin cooled pudding