Active time: 20 min. Total time:45 min.
Yield: Serves 4 (serving size: 1 cup pudding, 1 Tbsp. rose drizzle)
No need to wait hours for whole milk to thicken: Using half-and-half and cooking in the Instant Pot gives this rice pudding a head start. The delicate and lovely rose syrup highlights the floral notes in the cardamom, while the tart apricots tame the richness in the pudding. If rose water isn’t your thing, try orange blossom water, which can easily be found in an international market. Don’t, however, substitute standard long-grain rice for basmati.
- 1/2 cup plus 1 Tbsp. uncooked basmati rice
- 4 cups half-and-half, divided
- 2 tablespoons ghee
- 1/2 cup pistachios, chopped, plus more for garnish
- 1/4 teaspoon ground cardamom
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 2 tablespoons apricot preserves
- 1/4 teaspoon fresh lemon juice (from 1 lemon)
- 1/8 teaspoon rose water (such as Cortas)
- 5 tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- Edible flowers (optional)
How to Make It
Process rice and 1 cup of the half-and-half in a blender until mixture is grainy, about 15 seconds; set aside.
Select SAUTÉ setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Note: Times, instructions, and settings may vary according to cooker brand or model.) Select MEDIUM temperature setting, and allow to preheat. Add ghee to cooker, and heat until very fragrant, about 2 minutes. Add pistachios; cook, stirring often, until lightly browned in spots, about 2 minutes. Stir in cardamom, and cook, stirring constantly, until mixture is fragrant and wisps of smoke rise from cooker, about 10 seconds. Quickly pour rice mixture and remaining 3 cups half-and-half into pressure cooker, and stir until blended. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
Select PORRIDGE setting on HIGH pressure for 20 minutes. (It will take 5 to 15 minutes for cooker to come up to pressure before cooking begins.)
While rice cooks, bring granulated sugar and water to a simmer in a small skillet over medium, and cook, whisking occasionally, until sugar dissolves, 2 to 3 minutes. Remove from heat, and stir in preserves, lemon juice, and rose water until blended; set aside.
Let pressure in cooker release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 15 minutes.) Remove lid from cooker, and stir in brown sugar and salt, breaking up any clumps of rice with a spoon. Turn off cooker. Remove cooker insert, and let stand 10 minutes. (Rice mixture will thicken.)
Spoon rice mixture into bowls; drizzle apricot mixture over each serving. Garnish with pistachios and, if desired, edible flowers. Serve immediately.
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