Rich, creamy rice pudding made in half the time in the pressure cooker. Serve it warm with a sprinkle of cinnamon, or if you prefer, cold with a dollop of whipped cream.
Before I got married, I worked in downtown Salt Lake City. Lamb’s Grill, which is “Utah’s Oldest Most Famous Restaurant”, was right next door to the building I worked in. Twice a day a group of us would go to Lamb’s for our coffee break. Since I’m not a coffee drinker, several times a week during our afternoon coffee break, I would order Lamb’s delicious rice pudding.
Years later, the Salt Lake Tribune printed the recipe for Lamb’s Rice Pudding. It’s a family favorite and I’ve made it more times than I can count. It was one of the first recipes I posted on Barbara Bakes.
Cooking it on the stove top requires over an hour cook time and frequent attention. I decided to adapted it for my pressure cooker and now it’s ready in half the time without all the stirring. The pressure cooker version is even creamier than the original. I can’t imagine making it on the stove again.
Ingredients
- 1 1/2 cups Arborio rice
- 3/4 cup sugar
- 1/2 teaspoon salt
- 5 cups milk (I used 1%)
- 2 eggs
- 1 cup half and half
- 1 1/2 teaspoons vanilla extract
- 1 cup raisins
Directions
- In pressure cooker pot, combine rice, sugar, salt, and milk. Select Saute and bring to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes.
- While rice is cooking, whisk eggs with half and half and vanilla.
- When beeps sound, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
- Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins.
- Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.)
Notes
Lamb’s always served it cold with a sprinkle of cinnamon on top, but I love it warm. Enjoy!
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Today's pressure cookers aren't the scary pressure cookers you may remember. I'll share what I'm cooking up in my pressure cooker and I hope you'll share what you're cooking too.
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Great idea! I have fond memories of Lambs too. I used to ride the train (the old Bamberger railroad) in from Bountiful and have lunch there with my dad when I was in high school. It seemed like quite an adventure going into the city alone!
What a fun adventure for a teen. Probably made you feel so grown up. Thanks for sharing.
Kalyn, that is such a neat memory!
I’m still trying to like rice pudding. I’m not there yet but I’ll keep trying!
Hi Em! My daughter doesn’t love it either. I’m still working on her to like oatmeal and Cream of Wheat too. She says it’s a texture thing.
Another great recipe from you to try Barbara. I love rice pudding and make it often (but never in the pressure cooker). I must admit, I have been known to make “too much” rice so I will have some left over for pudding. And I might just eat mine with cinnamon AND whip cream
What a clever idea! I don’t often make rice pudding because of the time and attention involved. This is a perfect solution for that. That’s ever so much, Barbara.
I just wanted to say thank you for making one of hubbie’s favorites do-able for me. As I age, I am finding it harder and harder to stand in front of a stove for long periods of time, and this recipe just made it possible for me to assemble and walk away for awhile. Keep up the good work!
I’m so hungry right now! This looks sooo good!
Ok, Cade loves rice pudding and I really need to make it for him. Thanks for the recipe!!
I adore rice pudding, it’s a family favorite at our Swedish Smorgasbord. You really have simplified the long process. I’ve got to remember this.
Great recipe, great memories!
I made a half recipe of this rice pudding recipe tonight — I’m eating it right now. It’s delish! I’m eating mine right out of the pot with a little sprinkle of cinnamon. I’m on my own tonight so I made it because my family as all said they don’t like rice pudding. But I may convert them so next time I make this I’ll do it for the whole family (3 others) and see if I can’t get them to at least try it. And I think a half recipe is enough for 4 — this made a lot of pudding.
Hi Gayle – so glad you loved it! Thanks for posting this. It brought a smile to my face. You’re right, it does make a lot. Plenty for my family of six and some for mom in the morning for breakfast
Barbara – I’m so glad you made this site. My mom and I were talking several weeks ago and she was fondly remembering her Swiss Steak made in her 1957 pressure cooker. I decided to start researching pressure cookers and just found that Breville makes a counter-top version that doubles as a crock pot. So today, my mom got Swiss Steak for dinner and I just made your rice pudding recipe for dessert. WONDERFUL!!! She even teared up.
As I discover really good pressure cooker recipes I may email one or two for you to try. Thank you again – Drew
Hi Drew – what a sweet comment. So glad we could make your mom happy. I would love it if you shared recipes with me. I’ll look forward to it.