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Arborio Rice Pudding with Rhubarb Strawberry Compote

Updated February 23, 2016

Cookbook

The Pressure Cooker Gourmet

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

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.

Makes6 servings

Cooking Methodpressure cooking

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentpressure cooker

Mealdinner

Taste and Texturecreamy, rich, sweet, tart

Type of Dishcompote, dessert, fruit, pudding

Ingredients

  • 1 cup rice, preferably Arborio
  • 3½ cups milk
  • ½ cup sugar
  • Pinch of ground nutmeg
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ¾ pound rhubarb stalks, ends trimmed and cut into ¼-inch pieces
  • 1¼ cups hulled and halved strawberries
  • ¾ cup sugar
  • 1 tablespoon water

Instructions

To Make the Rice Pudding:

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.

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:

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.

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

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