I live in Traverse City, the Cherry Capital of the World, and 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
VERIFIED BY Taste of Home Test Kitchen
- 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
- In a 6-qt. electric pressure cooker coated with cooking spray, combine rice, milks, sugar and water. Stir in remaining ingredients.
- Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. Stir lightly. Serve warm or cold. Refrigerate leftovers. Yield: 12 servings.
Originally published as Pressure Cooker Cherry & Spice Rice Pudding in One Pot Instant Pot Winter 2017