5. porridge and Pudding

Pressure-Cooker Cherry and Spice Rice Pudding


  • 4 cups cooked rice
  • 1 can (12 ounces) evaporated milk
  • 1 cup 2% milk
  • 1/4 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


  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.

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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