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.
Update: I have an updated version, The Best Pressure Cooker Rice Pudding, that is quicker and easier than this recipe. Be sure and check it out too.
- 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
- 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.)
Lamb’s always served it cold with a sprinkle of cinnamon on top, but I love it warm. Enjoy!