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.
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.
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.
- 15g Butter
- 300 ml Milk
- 300 ml Double Cream
- 50g Pudding Rice
- 50g Golden Caster Sugar
- 1 Banana
- 4 Tbs Rum infused Raisins
- Melt the Butter in the open pan.
- Add the Milk & Cream on a high heat
- Bring to the boil
- Stir in the Rice & Sugar
- Bring to the boil again
- Lower the heat so that mixture maintains a rolling boil, but does not rise up the sides of the pan
- Put on the lid and, without altering the heat, bring to full pressure
- Reduce the heat and cook gently for 12 minutes
- Release steam slowly
- Stir the pudding
- 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?