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 5]
- salt – 1/2 tsp
- citrus peel – a few large peels from orange, lime, or lemon
- egg yolks – 2
- 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 9 minutes and take off heat then continue to pressure cook for 9 more minutes; before opening lid
- Remove the lid and fish out the citrus peel; taste for sweetness
- Add the vanilla and cardamom
- Beat the egg yolks, then add a spoonful of hot pudding to the bowl, all the while stirring to temper the eggs; repeat twice more then pour all back into the pot and stir well
- Adjust for sweetness and then cool and refrigerate for a couple hours
*If using yogurt and corn starch: Mix the yogurt with the corn starch and the cardamon and add at Step 6
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
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