instant pot cherry rice pudding
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Ingredients 4 cups cooked rice1 can (12 ounces) evaporated milk1 cup 2% milk1/3 cup sugar1/4 cup water3/4 cup dried cherries3 tablespoons butter, softened2 teaspoons vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg View Recipe Directions Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients. 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. Recommended Video



Log in or Register to write a comment.