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Pressure-Cooker Cherry & Spice Rice Pudding

Total Time

Prep/Total Time: 20 min.

Makes

12 servings

I live in Traverse City, which calls itself the cherry capital of the world. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This pressure-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
Pressure-Cooker Cherry & Spice Rice Pudding Recipe photo by Taste of Home

Ingredients

  • 4 cups cooked rice
  • 1 can (12 ounces) evaporated milk
  • 1 cup 2% milk
  • 1/3 cup sugar
  • 1/4 cup water
  • 3/4 cup dried cherries
  • 3 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  1. Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.

Test Kitchen tips
  • For a fun adult dessert item, soak the cherries in alcohol before using.
  • Use any combination of dried fruits in this recipe.
  • Top with whipped cream and a sprinkle of cinnamon.
  • Nutrition Facts

    1 serving: 202 calories, 6g fat (4g saturated fat), 19mg cholesterol, 64mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.

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