I'm a huge fan of rice pudding. It's one of my favorite desserts, and it's pretty simple to make, particularly if you take advantage of the quick-cooking time of a pressure cooker.Since I prefer my rice pudding chilled, I still have to wait for it, but at least I'm not standing at the stove stirring or waiting for it to cook for hours using a slow method.
The one disadvantage to making rice pudding in a pressure cooker is that if you use a dairy milk, the milk can form a "skin" as it cools, and then you need to either remove the skin or break it up and stir it in, if you don't mind the texture.
I actually do mind the texture.
But I've found that non-dairy milks don't cause that skin to form. Even better, non-dairy creamers add richness and flavor and sweetness, so you don't have to add a lot of extra ingredients.
This time around, I used Silk Soy Creamer, but their other creamers would work just as well - and you get to choose flavors! I got my creamer at my local Safeway store, right near the rest of the coffee creamers. If it matters to you, Silk is enrolled in or verified by the Non GMO Project's Product Verification Program.
This post is sponsored as part of a promotion for Earth Month and "Every Cart Counts" where the sponsors will buy shoppers their cart of groceries when that cart contains one of the participating products. Wouldn't that be cool to get a whole cart of groceries for free? And particularly when that cart is filled with healthy and environmentally conscious foods, which is what this promotion is about.
Anyway, back to the rice pudding. It's a lovely dessert that tastes rich but is very cost-conscious. It's wonderful as-is, or you can garnish it with a bit of whipped topping and a sprinkle of cinnamon.
Rice Pudding with Silk Creamer
1/4 cup arborio rice1 cup Silk soy creamer
2 cups water
1/2 teaspoon salt
Place all the ingredients in the pot of an electric pressure cooker. Stir to combine.
Set the pressure cooker for low pressure and the timer for 15 minutes. When the time is up, let it rest for an additional 15 minutes before venting any remaining pressure.
Open the lid and stir. It might look watery at first, but the rice will plump and absorb more water after the pressure is released. It will also thicken a bit as it cools.
Transfer to a storage container and refrigerate until well chilled. Serve in pretty bowl. Top with a dollop of whipped topping if desired, and sprinkle with cinnamon or nutmeg, if you like.
This is a sponsored conversation written by me on behalf of Albertsons Safeway. The opinions and text are all mine.
