Tasty Tuesday: Rice Pudding

It’s Tuesday  which means it Tasty Tuesday,  a time for me to share with you a recipe which I made in over the weekend. This weekend I was a little busy with baking which is never a bad thing. I spend most of Saturday evening baking as I had an order for cupcakes.

order of Vanilla & Red Velvet Cupcakes

order of Vanilla & Red Velvet Cupcakes

I also had to bake for work as we are currently doing 12 days of Christmas the Food addition. Monday was my day to bring something in so I made my favourite thing to bake Cupcakes. To keep them with the Christmas theme I made Mulled Wine cupcakes which were pretty good even if I say so myself. I’ll be sharing the recipe for them next week as I’m planning on making another batch and this time I’ll take some pictures as I ended up making the Buttercream last minute and not having time to take any pictures.

So after baking the Cupcakes making Mulled Wine I still wanted to make my all-time favourite puddings.

Rice Pudding

Rice Pudding with Banana & Rum infused Raisins

Rice Pudding with Banana & Rum infused Raisins

A year ago I bought a pressure cooker which I must admit I don’t use enough, but I do love it when I do. I decided to give Rice Pudding a try in the pressure cooker, to save me some time.

Now if I’m honest it took much longer to make then I thought, I found a recipe online and followed the cooking instructions. I made a few changes to the recipe as I know how I like my Rice Pudding the way my Nan makes it which is thick and creamy

The recipe stated that it would take 12 minutes to cook I don’t know if I did something wrong but it took 36 minutes for the rice to be cooked, I not sure if that because I like my Rice Pudding to be thick, but after 12 minutes the rice was still hard and it was very runny.

Tasty Tuesday: Rice Pudding
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Prep Time: 4 minutes

Cook Time: 36 minutes

Total Time: 40 minutes

Category: Dessert

Cuisine: English

Yield: 2

Serving Size: 2

Tasty Tuesday: Rice Pudding

  • 15g Butter
  • 300 ml Milk
  • 300 ml Double Cream
  • 50g Pudding Rice
  • 50g Golden Caster Sugar
  • 1 Banana
  • 4 Tbs Rum infused Raisins


  1. Melt the Butter in the open pan.
  2. Add the Milk & Cream on a high heat
  3. Bring to the boil
  4. Stir in the Rice & Sugar
  5. Bring to the boil again
  6. Lower the heat so that mixture maintains a rolling boil, but does not rise up the sides of the pan
  7. Put on the lid and, without altering the heat, bring to full pressure
  8. Reduce the heat and cook gently for 12 minutes
  9. Release steam slowly
  10. Stir the pudding
  11. Reheat for 12 minutes until achieve the consistency desired

Once the Rice Pudding was cooked I added sliced Banana & Rum infused Raisins.

The  Rum infused Raisins were pretty strong as I’ve been socking them since January for this year Christmas Rum Cake which I really need to get started 

Whos made Rice Pudding with a pressure cooker and how long did it take you to make it?