Pressure Cooker Forbidden Black Rice Pudding with Dried Cherries
When I made black rice a while back, there was quite a bit leftover. Later that night when my sweet tooth kicked in, I decided to make rice pudding with the leftover rice. It was such a fun purple color that I decided to share it.
Since you probably won’t have leftover black rice in your fridge, the recipe includes instructions on how to cook the rice first before turning it in to rice pudding.
The pudding isn’t quite as creamy as my Pressure Cooker Rice Pudding made with arborio rice. The black rice has a slightly chewy texture similar to brown rice, but the rich, creamy pudding, the sweet cherries and fun purple color make this a fun-to-eat, fun-to-serve, better for you dessert.
Making Forbidden Black Rice Pudding with Dried Cherries in an Instant Pot
Forbidden Black Rice Pudding with Dried Cherries
Ingredients
- 1 cup black rice, rinsed
- 1 1/2 cups water
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup sugar
- 3/4 cup half and half
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup dried cherries
Instructions
In pressure cooker pot, combine rice, water, butter and salt. Lock the lid in place and select High Pressure and 22 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
Add milk and sugar to rice in pressure cooking pot. Select Saute and heat until the sugar is dissolved, stir occasionally. Whisk eggs with half and half and vanilla; Pour through a fine mesh strainer into pressure cooking pot. Cook, stirring constantly, until mixture just starts to boil. Turn off pressure cooker. Stir in cherries.
Serve immediately, or pour into serving dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.)
I was wondering why you strain the egg/milk mixture through a fine mesh strainer?
Often times some of the egg membrane won’t incorporate with the milk, so straining it removes the membrane so you never have little pieces of cooked egg in your pudding.
Thank you for the confidence to try forbidden rice pudding in my pressure cooker!
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So after reading the recipe I could see that it was not going to be creamy enough for me so here it what I did:
Cooked the rice in 1 1/2 cups of milk, then added another 1 cup of milk with the sugar and cooked that until hot;
then added about 1 1/4 cups light cream whisked with 1 egg and cooked about 3-5 minutes. I stirred in a little vanilla and some almond extract with about 1/2 cup of craisins. Came out very creamy and delicious!
Hi Carol – sounds decadent and delicious.
At what altitude do you live? Most pressure cooker times assume a sea level elevation. Those of us in the mountains need to make adjustments if that is the case with you.
Thanks.
Hi Paul – I live at about 4,000 feet in the suburbs of Salt Lake City.
Now that I have publicly announced my adoration for rice pudding, and touted about your fabulous rice pudding recipe… here comes a different twist. I was just looking at “forbidden rice” in the bulk section at my grocery store. My hand hovered over the scoop, and I didn’t buy any. You’ve convinced me it’s time to try this colorful rice. What a great way to use leftover rice!