Instant Pot Cinnamon Arborio Rice Pudding with Browned Butter Bourbon Candied
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Cinnamon Arborio Rice Pudding with Browned Butter Bourbon Candied
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 5 to 6 servings
- 1 cup whipping cream
- 2½ cups half and half
- Pinch of kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Seeds of 2 vanilla bean pods
- ¼ cup and 1 tablespoon of sugar
- 1 cinnamon stick
- ½ cup arborio rice
- 2 eggs
- 2 egg yolks
- Whipped Crème Fraîche:
- 1 cup whipping cream, cold
- ½ cup crème fraîche, cold
- 2 tablespoons and 1 teaspoon sugar
- Browned Butter Bourbon Candied Walnuts
- 3 tablespoons unsalted butter
- 2 tablespoons bourbon or whiskey
- ¼ cup water
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1½ cups chopped walnuts
Lightly sweetened whipped crème fraîche is folded into this rich and decadent cinnamon rice pudding. This chilled dessert is infused with vanilla and cinnamon to create a warm flavor profile. The brown butter bourbon candied walnuts add the perfect crunch to each bite.
Place the half and half, cream, salt, ground cinnamon, vanilla extract, vanilla bean seeds, sugar and cinnamon stick into the Instant Pot. Using the sauté feature, cook for 7 minutes. Whisk occasionally to incorporate the ingredients and to prevent browning.
Add the rice into the half and half mixture. Stir well.
Secure the lid onto the Instant Pot. Cook on high pressure for 5 minutes. After the 5 minutes, turn off the Instant Pot.
Allow 10 minutes of natural pressure release. Then use the manual pressure relief and remove the lid.
Place the eggs and egg yolks into a medium sized-bowl. Temper the eggs with the some of the cooking liquid from the Instant Pot. Add the tempered eggs into the Instant Pot, constantly whisking as you pour.
Using the sauté button, cook the rice pudding for an additional 2 minutes, or until the rice pudding has thickened. Stir constantly.
Pour the rice pudding into a long baking pan. Let cool for 10 minutes.
Cover the rice pudding by placing plastic wrap directly on top of the rice pudding (this will prevent a skin from forming on top of the pudding).
Place the pudding into the fridge and let chill for 4 hours, up to 24 hours.
Spoon 4 tablespoons of rice pudding and 4 tablespoons of whipped crème fraîche into a small serving bowl. Gently fold the two together.
Top with chopped brown butter bourbon candied walnuts. Serve chilled
For the whipped crème fraîche: Place all ingredients into a large bowl. With an electric mixer, whip on high until stiff peaks form. Store in an airtight container in the fridge.
For the brown butter bourbon candied walnuts: In a medium sized skillet heat the butter on medium for about 10 minutes, or until it is nicely browned.
Next, add the bourbon, water, brown sugar, vanilla and salt to the skillet. Bring to a boil and reduce for about two minutes.
Finally, add the chopped walnuts and increase the heat to medium-high. Cook for about 8 minutes, stirring occasionally, or until the syrup is thickened and coats the walnuts.
Cook for an additional two minutes, stirring frequently. This cooks the walnuts to achieve a crunchy texture.
Spread the candied walnuts in one layer on a foil lined baking sheet. Let the walnuts air dry for at least four hours before serving.
Store in an airtight container.
Place the half and half, cream, salt, ground cinnamon, vanilla extract, vanilla bean seeds, sugar and cinnamon stick into the Instant Pot. Using the sauté feature, cook for 7 minutes. Whisk occasionally to incorporate the ingredients and to prevent browning.
Add the rice into the half and half mixture. Stir well.
Secure the lid onto the Instant Pot. Cook on high pressure for 5 minutes. After the 5 minutes, turn off the Instant Pot.
Allow 10 minutes of natural pressure release. Then use the manual pressure relief and remove the lid.
Place the eggs and egg yolks into a medium sized-bowl. Temper the eggs with the some of the cooking liquid from the Instant Pot. Add the tempered eggs into the Instant Pot, constantly whisking as you pour.
Using the sauté button, cook the rice pudding for an additional 2 minutes, or until the rice pudding has thickened. Stir constantly.
Pour the rice pudding into a long baking pan. Let cool for 10 minutes.
Cover the rice pudding by placing plastic wrap directly on top of the rice pudding (this will prevent a skin from forming on top of the pudding).
Place the pudding into the fridge and let chill for 4 hours, up to 24 hours.
Spoon 4 tablespoons of rice pudding and 4 tablespoons of whipped crème fraîche into a small serving bowl. Gently fold the two together.
Top with chopped brown butter bourbon candied walnuts. Serve chilled
For the whipped crème fraîche: Place all ingredients into a large bowl. With an electric mixer, whip on high until stiff peaks form. Store in an airtight container in the fridge.
For the brown butter bourbon candied walnuts: In a medium sized skillet heat the butter on medium for about 10 minutes, or until it is nicely browned.
Next, add the bourbon, water, brown sugar, vanilla and salt to the skillet. Bring to a boil and reduce for about two minutes.
Finally, add the chopped walnuts and increase the heat to medium-high. Cook for about 8 minutes, stirring occasionally, or until the syrup is thickened and coats the walnuts.
Cook for an additional two minutes, stirring frequently. This cooks the walnuts to achieve a crunchy texture.
Spread the candied walnuts in one layer on a foil lined baking sheet. Let the walnuts air dry for at least four hours before serving.
Store in an airtight container.