You’re probably asking yourself, “Do I really need to make rice pudding?” The answer is a firm yes. It’s perfect anytime of the year. Topping off a bowl of rice pudding with whipped cream will save your soul. The secret is to find the right recipe. I’ve done the research, so you don’t have to. This recipe has a nice consistency and a blended vanilla/cinnamon flavor. It also is quick, and you don’t have to stand by the stove and stir. Your only concern is giving it enough time to cool and thicken. I like to add plump golden raisins, but you don’t have to. I use vanilla beans, but vanilla extract works too. If you don’t have a cinnamon stick, you may add ground cinnamon to your taste. The recipe calls for a strip of orange or lemon zest. I prefer to keep it simple and use only the cinnamon and vanilla for flavorings. Melissa Clark from the NYTs created this recipe and if you have a subscription, it can be found on the NYT recipe app. I love to read the comments. You can walk away with some additional ideas for most recipes.
¾ cup arborio or other short-grain rice
2 ½ cups whole milk
1/3 cup granulated sugar
1 (2-inch) cinnamon stick
½ vanilla bean, halved lengthwise, seeds scraped with the tip of a paring knife, or 1 tablespoon vanilla extract
Large pinch of fine sea salt
½ cup heavy cream
2 egg yolks
½ cup golden raisins (optional)
Ground cinnamon or cardamon, for serving (optional)
Whipped cream, for serving (optional)
Stir into the Instant Pot inner pot, the rice, milk, sugar, cinnamon stick, vanilla bean, seeds, and salt.
Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
Open the lid and discard the cinnamon stick, and vanilla bean.
In a small bowl, whisk together the cream and egg yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. It will still look soupy. The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.
You can spoon the pudding into individual bowls or leave in one bowl. I like to let the pudding cool for about 20 minutes, then I cover with plastic wrap and chill for at least two hours.
Serve with a sprinkle of ground cinnamon or cardamon and whipped cream, if you’d like.
What do you do with the remaining egg whites? You can make meringue cookies or refrigerate them to be used in an omelet. No need to waste them!