Today we have a wonderful recipe for you, Instant Pot Rice Pudding with California Figs! Grandma-made fantastic rice pudding. Sweet and so thick and creamy, you had to use a fork to eat it. She put in all kinds of different dried fruits, depending on what she had on hand, but we loved figs best.
Rice pudding is a nostalgic, good old-fashioned treat, comforting and delicious served either warm or cold. Decadent in flavor already, adding California Figs takes this dish completely over the top! To make it even easier, we’ve created this recipe specifically for an electric pressure cooker.
California Figs add a beautiful texture to every creamy bite of this rice pudding! They offer lovely bursts of flavor, and are rich in valuable minerals and vitamins. It is the best of both worlds – a luscious dessert and healthy component to balance it.
Have you heard everyone talking about electric pressure cookers or Instant Pots? Are you intrigued? This recipe may be nostalgic, but an instant pot is definitely not your grandmother’s pressure cooker. They have built-in safety features that make it a breeze to use and who doesn’t love that? And, if you’ve never made instant pot rice, you’ll be thrilled to see it’s ready in a snap.
How do we know? We wrote a cookbook about it that’s now out in stores. In The Gluten-Free Instant Pot Cookbook, we introduce you to how to use an Instant Pot with a comprehensive collection of gluten-free recipes designed for all kinds of electric pressure cookers. Our aim is to help those who cannot eat gluten make their own traditional favorite recipes in a pressure cooker or Instant Pot. This book will help you safely and easily cook gluten-free dishes for your family and friends, creating nearly effortless and delicious meals everyone will love.
There are not a lot of books that specifically address the gluten-free Instant Pot community and this one fills that niche. With each recipe, you’ll find recommendations for brands we have found that are gluten-free and work well under pressure. With a wide variety of alternate grains to use in place of wheat or barley, you will find many new delicious options to add to your dinner table, including this recipe for classic Rice Pudding, perfect for a cozy night indoors.
Instant Pot Rice Pudding with Figs
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved
- 1 cup boiling water
- 1 1/2 cups arborio rice
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 5 cups milk
- 2 large eggs
- 1 cup half and half
- 2 teaspoons gluten-free vanilla extract
In a medium bowl, combine the figs with boiling water. Cover and set aside for 30 minutes to plump. NOTE: If using juice or other liquid to plump the figs, you do not need to boil the liquid. Just cover and soak for at least 30 minutes or up to 2 days in the refrigerator.
To Make the Rice Pudding
Combine rice, sugar, salt, and milk in the inner pot of your electric pressure cooker.
Press sauté on your electric pressure cooker and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, press cancel, then close and lock the lid, making sure the steam release knob is in the sealing position.
Cook on low pressure for 15 minutes. When the rice is finished, allow a 10 minute natural pressure release. After 10 minutes, turn the knob to venting, releasing any remaining steam. When the float pin drops, unlock the lid and open it carefully. Press cancel.
While the rice is cooling, whisk together the eggs, half and half and vanilla extract in a medium bowl.
Carefully pour in the prepared egg/vanilla mixture into the pot with the rice. Stir to combine. Turn pressure cooker back to the Sauté function. Stir until the rice just begins to boil.
When the rice is hot, drain the figs from their soaking liquid and stir in to the pot.
Serve immediately or pour into a large serving dish to chill. Pudding will thicken as it cools, so you may want to add a little extra half and half if you plan on serving it cold.
(Reprinted with permission from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara de Leeuw, published by Quarto Publishing Group, 2018.)