Friday, May 20, 2016

Chai Rice Pudding

As a person who was previously rice-challenged, the Instant Pot has not only allowed me to make great rice at dinner time, but it’s given me the courage to experiment! Chai flavors perfume this creamy rice pudding made in record time in the Instant Pot, using the sauté and manual high pressure functions. It no longer requires hours of forethought to enjoy wonderful, homemade rice pudding with an Indian flair. Arborio rice gives the pudding a lovely “toothiness” while the custard ensures silkiness. Enjoy with whipped cream on top, if desired.

Chai Rice Pudding
by Louise Chiffonade Brescia

For spice mixture:
4 whole cardamom pods
3 whole cloves
3 black peppercorns
1/2 teaspoon whole coriander seeds
1 star anise
1 1/2-inch piece fresh ginger, peeled, grated on a rasp
1 teaspoon cinnamon

For the pudding:
1 cup Arborio rice
4 cups whole milk
1 13.5-ounce can coconut milk
1/2 cup sugar
3/4 teaspoon kosher salt
2 egg yolks
1 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup chopped apricots
1 cup whole shelled pistachios
(Ground cinnamon for sprinkling on each serving)
(Additional pistachios for garnish)

Prepare Spice Mixture: Place all spices except grated ginger and cinnamon in a spice grinder and grind finely. Pour into a small bowl or saucer and add the grated ginger and cinnamon. Cover and set aside.

In the Instant Pot liner, combine Arborio rice, whole milk, coconut milk, sugar and salt. Select sauté function and bring to a boil, stirring constantly until sugar is dissolved, about 3-4 minutes. Once the rice mixture comes to a boil, stir in the spices and place the cover on the IP. Select manual (high) pressure and set timer for 18 minutes. In the meantime, whisk egg yolks with heavy cream and set aside.

When the beep sounds, allow mixture to rest 10 minutes and then release residual pressure. Remove the lid, stir the rice mixture thoroughly. Turn off the Instant Pot, add the egg mixture, vanilla and apricots, and pistachios, stirring constantly, and continue stirring for two minutes being sure to reach all sectors of the pot. Cover the pot and allow the mixture to rest 10 minutes. Stir before serving. Sprinkle each portion with ground cinnamon and extra pistachios, if desired.

Yield: 8 one-cup portions

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