Pressure-Cooker Cherry & Spice Rice Pudding

Name: Pressure-Cooker Cherry & Spice Rice Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 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

TOTAL TIME: Prep: 10 min. Cook: 10 min. YIELD: 12 servings.

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

Ingredients

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

Directions

1. Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients.
2. 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.

Nutrition Facts

1 serving: 202 calories, 6g fat (4g saturated fat), 19mg cholesterol, 64mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.