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 rice pudding recipe specifically for an electric pressure cooker. Have you heard everyone talking about electric pressure cookers or Instant Pots? Are you intrigued? This easy rice pudding 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?
(Reprinted with permission from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara de Leeuw, published by Quarto Publishing Group, 2018.)
Rice Pudding with Figs
Ingredients
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and halved
- 1 cup boiling water
- 1 1/2 cup arborio rice
- 3/4 cup sugar
- 1/2 tsp salt
- 5 cups milk
- 2 eggs
- 1 cup half and half
- 2 tsp vanilla extract gluten-free
Instructions
- 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.
