Pressure-Cooker Butternut Rice Pudding

Total Time

Prep: 35 min. Cook: 15 min. + releasing

Makes

10 servings

Ingredients

• 3 tablespoons butter, divided
• 1/2 cup chopped walnuts
• 2 tablespoons plus 3/4 cup packed brown sugar, divided
• 1 medium butternut squash, halved and seeds removed
• 2-1/4 cups water, divided
• 1/3 cup dried cranberries
• 1-1/4 cups uncooked jasmine rice, rinsed
• 4 cups whole milk
• 1/4 cup cornstarch
• 1 medium apple, finely chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Whipped cream, optional

bordercolor="#666666" pagecolor="#ffffff" id="base"> image/svg+xml Text Ingredients

Directions

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean.
2. In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl.
3. When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries.
4. In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 342 calories, 11g fat (4g saturated fat), 19mg cholesterol, 77mg sodium, 56g carbohydrate (29g sugars, 2g fiber), 6g protein.

source https://www.tasteofhome.com/recipes/pressure-cooker-butternut-rice-pudding/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: