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Pressure-Cooker Cherry & Spice Rice Pudding

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings


  • 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


  • Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients.
  • 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.

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.
  • 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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    • Pat
      Oct 25, 2020

      This recipe was a huge disappointment, to say nothing of the wasted time, effort, and money. It's not a pudding in any sense of the word. It's more of a soup. Definitely not a dessert. I followed the recipe TO.THE.LETTER. Either an ingredient has been left out of the recipe or one of the given amounts is incorrect. Now I'm wary to try any other recipes from this site. Sorry. I really wanted to like it.

    • Josie
      Jan 7, 2020

      Can this recipe be cooked in a ordinary saucepan. Stirring til thickens?