Tuesday, May 10, 2016

Baileys Rice Pudding (non-alcoholic)

I adore rice pudding, and after I demolished the last batch I made, I was planning on making the same recipe again. Well, okay, maybe with some little tweaks.

But then when I looked in the fridge, I saw that I didn't have quite enough milk. But! I had a bottle of Baileys French Vanilla coffee creamer.

My first try was a supreme fail. Way too sweet. But that didn't stop me. I thought that the Baileys flavor would be perfect in rice pudding, so I fiddled with the recipe until I worked it out.

This is actually a little less sweet than my previous rice pudding, but it has nice flavor from the creamer. While I chose the French vanilla version, I'm sure this would work as well with any flavor you like - as long as you think it would work in a rice pudding.

And since I'm still working out recipes using my Instant Pot, this is a pressure cooker recipe. I'm really loving the Instant Pot ... can you tell?

Baileys Rice Pudding

1/2 cup arborio rice
1 cup Baileys French Vanilla coffee creamer
1 cup milk
1 cup water
1/4 teaspoon salt

Put all ingredients in your Instant Pot. Put the cover on and make sure the knob is set for sealing rather than venting.

Press the porridge button and make sure the timer is set for 20 minutes. When the time is up, let it sit for 30 minutes on the "keep warm" setting, then turn the machine off and vent any remaining steam.

Stir the rice pudding well. It will look a little bit soupy, but the rice will plump up and continue to absorb liquid as it cooks.

Transfer to a storage container and refrigerate.

I received the Instant Pot through 37 Cooks for a post on the group blog. I am not obligated to continue posting about it on my blog. I'm just having fun.