Description
A creamy, comforting rice pudding infused with warm spices and studded with sweet-tart cherries. This pressure-cooker version is quick, easy, and delivers rich flavor in every bite.
Ingredients
Scale
- 1/2 cup white rice, rinsed
- 2 1/2 cups whole milk
- 1/2 cup water
- 3/4 cup dried cherries
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: extra dried cherries or cinnamon for garnish
Instructions
- Add rice, milk, water, dried cherries, sugar, cinnamon, nutmeg, and salt to the pressure cooker. Stir gently.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then perform a quick release.
- Open the lid, stir the pudding, and mix in the vanilla extract.
- If the pudding appears loose, let it sit for a few minutes to thicken.
- Spoon into serving bowls and top with extra cherries or a sprinkle of cinnamon.
- Serve warm or chilled as desired.
Notes
- Rinse rice before cooking to prevent clumping.
- Chilling the pudding allows it to thicken and develop flavor.
- Add a splash of milk when reheating leftovers.
- Great served with whipped cream or toasted nuts on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 21g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg