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Pressure-Cooker Cherry & Spice Rice Pudding

0 | 0 Reviews
Total Time:Prep: 10 min. Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Deb Perry, Traverse City, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 24, 2023

I live in Traverse City, which calls itself the cherry capital of the world. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This pressure-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan


Test Kitchen tips
  • For a fun adult dessert item, soak the cherries in alcohol before using.
  • Use any combination of dried fruits in this recipe.
  • Top with whipped cream and a sprinkle of cinnamon.
    • TEST KITCHEN APPROVED

    Pressure-Cooker Cherry & Spice Rice Pudding

    0 | 0 Reviews Add your review
    Yield:12 servings
    Prep:10 min
    Cook:10 min
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    Ingredients

    • 4 cups cooked rice
    • 1 can (12 ounces) evaporated milk
    • 1 cup 2% milk
    • 1/3 cup sugar
    • 1/4 cup water
    • 3/4 cup dried cherries
    • 3 tablespoons butter, softened
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    Text Ingredients
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    Directions

    1. Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients.
    2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.

    Nutrition Facts

    1 serving: 202 calories, 6g fat (4g saturated fat), 19mg cholesterol, 64mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.
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