← Back to Search Results
pressure cooking American
Arborio Rice Pudding with Rhubarb Strawberry Compote Recipe-11736

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Arborio rice is the best for a creamy, risotto-like pudding. For a slightly drier but nuttier and more perfumed version, use basmati or jasmine rice. Good-quality Texas or Carolina long grain rice is also excellent-the pudding won’t be as creamy as with Arborio or as aromatic as with basmati or jasmine, but it will maintain the essence of what rice pudding is about. The cooking time is the same for any of them. Rhubarb strawberry doesn’t fall so trippingly from the tongue as the more familiar order, strawberry rhubarb. But here the rhubarb prevails, so that’s what I’ve titled this classic pairing in a compote for topping rice pudding, spreading on scones, or serving alongside pork roast. Cooked in the pressure cooker, the rhubarb becomes tender while the strawberry halves remain recognizably whole.

Yield: Makes 6 servings

Ingredients

For the rice pudding:

  • 1 cup rice, preferably Arborio
  • 3½ cups milk
  • ½ cup sugar
  • Pinch of ground nutmeg
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

For the rhubarb strawberry compote:

  • ¾ pound rhubarb stalks, ends trimmed and cut into ¼-inch pieces
  • 1¼ cups hulled and halved strawberries
  • ¾ cup sugar
  • 1 tablespoon water

Directions

To Make the Rice Pudding:

1. Combine the rice, milk, sugar, and nutmeg in the pressure cooker. Stir to mix and dissolve the sugar a bit. Lock on the lid and bring to pressure over high heat, about 6 minutes. Reduce the heat to low and cook for 5 minutes. Remove from the heat and let sit for 8 minutes to finish cooking.

2. With the steam vent pointed away from your face, gently release any remaining pressure. Remove the lid and let sit for 2 minutes, until the steam subsides. Stir in the eggs and vanilla. Spoon into individual bowls and top with the compote. Or refrigerate and reheat before serving. Will keep in the refrigerator, covered, for up to 4 days.

To Make the Rhubarb Strawberry Compote:

1. Combine the ingredients in the pressure cooker. Stir to mix and dissolve the sugar a bit. Lock on the lid and bring to pressure over high heat, about 4 minutes. Reduce the heat to medium-high and cook for 2 minutes. Remove from the heat and let sit for 4 minutes to finish cooking.

2. With the steam vent pointed away from your face, gently release any remaining pressure. Remove the lid, stir; and let sit until completely cool. Use right away or chilled. Will keep in the refrigerator; covered, for up to 4 weeks.

In place of the Rhubarb Strawberry compote, top the pudding with:

• A sprinkle of ground cinnamon

• Several gratings of fresh nutmeg

• Fresh berries

• Sliced mango

• Lingonberry jam

• Maple syrup


© 2005 Victoria Wise
 

Nutritional Information

Nutrients per serving (% daily value)

413kcal (21%)
226mg (23%)
23mg (39%)
92mcg RAE (3%)
450mg
39mg
9g
51g
2g
79g
85mg (28%)
88mg (4%)
3g (16%)
7g (10%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lidias-italy Lidia's Italy
by Lidia Bastianich
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
nigella-express Nigella Express
by Nigella Lawson
mexican-everyday Mexican Everyday
by Rick Bayless
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
good-to-the-grain Good to the Grain
by Kim Boyce
flavor Flavor
by Rocco DiSpirito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?