Sushi or Arborio Rice Creates Luxurious Texture
Pressure Cooking is a Deal Maker!
I’ve shared the secrets of pressure cooking for over a quarter century. So let’s use it to reshape rice pudding into a thick, soft-chewy pudding. What’s old is new again!
I’ve also adapted this pudding for both vegetarian and vegan menus.
Call me old-fashioned, but I love a custardy rice pudding. This blue collar dessert may have been borne from waste-not-want-not leftovers, but why not update it with a specialty rice from other countries. Sushi rice is a short grain sticky rice, as is the Italian variety: arborio. The texture becomes nubbly—such a joy in the chew!
The secret is in short-grain rice. Japanese sushi rice and Italian arborio rice varieties have a perfect plump and chewy texture that blooms this recipe.
I adapted this New York Times version to my tastes. I wanted it to be rich, but eggless. I wanted a little tartness so I exchanged yogurt for heavy cream. The results make for a thick and chewy pudding.
Rice pudding offers a perfect base for flavorings and dried fruit. Consider these adaptations:
- a handful of raisins, and you could soak them in some bourbon or rum before cooking
- other dried fruit: chopped cherries, dates, or even candy ginger
- drizzle over your finished pudding with some cream liqueur, like Bailey’s Irish Cream
- toast some nuts or pumpkin seeds to add a crunchy topping
- top with whipped cream, or Greek style yogurt
INGREDIENTS: For a vegan style use 3 cups plant milk and skip yogurt or cream
- rice – 3/4 cup, medium or short grain white rice: sushi or arborio
- milk – 2 1/2 cups, or plant based milk
- sugar – 3 TBS, adjust to taste at step 6
- salt – 1/2 tsp
- citrus peel – a few large peels from orange, lime, or lemon
- yogurt – 1/2 cup, plain Greek style or regular [or heavy cream, or coconut cream]]
- corn starch – 1 TBS, or tapioca flour [or 2 egg yolks]
- cardamom – 1/2 tsp, [or cinnamon, or allspice, or nutmeg]
- raisins – 1/2 cup, or other dried fruit [see above]
- vanilla – 1 tsp
- In a pressure cooker add the rice, milk, sugar, salt, raisins [if using, or other dried fruit], and zest
- Stir well to help dissolve the sugar before cooking
- Lock down the lid and bring to pressure, then cook for 10 minutes
- At the 9 minute marker, turn off heat and let pressure release naturally for 9 more minutes, then remove lid
- Mix the yogurt with the corn starch and the cardamon
- Remove the lid and fish out the citrus peel. Taste for sweetness and adjust
- Stir in the yogurt mixture, and vanilla [Note: if using egg yolks, whip them in a bowl and then add TBS of hot pudding to the bowl, all the while stirring to temper the eggs. Repeat until you add about a cup of pudding then pour all back into the pot and stir well
- Bring to room temperature and refrigerate for a couple hours
ALTERNATE SERVING IDEA:
If you like, serve warm, or reheat and stir in additional milk to adjust creaminess to your liking
Recipe adapted by B. Hettig