Name: Pressure-Cooker Butternut Rice Pudding
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 3 tablespoons butter, divided -; 1/2 cup chopped walnuts -; 2 tablespoons plus 3/4 cup packed brown sugar, divided -; 1 medium butternut squash, halved and seeds removed -; 2-1/4 cups water, divided -; 1/3 cup dried cranberries -; 1-1/4 cups uncooked jasmine rice, rinsed -; 4 cups whole milk -; 1/4 cup cornstarch -; 1 medium apple, finely chopped -; 1 teaspoon vanilla extract -; 1/2 teaspoon ground cinnamon -; Whipped cream, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Butternut Rice Pudding

1. 3 tablespoons butter, divided -

2. 1/2 cup chopped walnuts -

3. 2 tablespoons plus 3/4 cup packed brown sugar, divided -

4. 1 medium butternut squash, halved and seeds removed -

5. 2-1/4 cups water, divided -

6. 1/3 cup dried cranberries -

7. 1-1/4 cups uncooked jasmine rice, rinsed -

8. 4 cups whole milk -

9. 1/4 cup cornstarch -

10. 1 medium apple, finely chopped -

11. 1 teaspoon vanilla extract -

12. 1/2 teaspoon ground cinnamon -

13. Whipped cream, optional -

How to cook deliciously - Pressure-Cooker Butternut Rice Pudding

1. Stage

Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean.

2. Stage

In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl.

3. Stage

When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any of the remaining pressure. Stir rice into cranberries.

4. Stage

In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir for 5-7 minutes or until thickened. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and, if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.