Pressure cooker cannoli cream rice pudding

2 1/2 to 3 cups whole milk

1 to 2 cups water

3/4 cup arborio rice

1/3 cup sugar

1 tablespoon unsalted butter

1/2 teaspoon anise seed

1/4 teaspoon salt

1 large egg plus 1 large egg yolk, at room temperature

1/3 cup heavy cream

1 teaspoon vanilla extract

1/3 cup diced candied lemon peel or orange peel

Combine 2 1/2 cups of the milk, 1 cup of the water, the rice, sugar, butter, the anise seed (to taste) and the salt in the pot. Lock the lid onto the machine and bring to high pressure (9 to 11 psi). Cook at high pressure for 15 minutes. Turn off the machine or unplug it to allow the pressure to come back to normal naturally, about 20 minutes. Unlock and remove the lid.

Whisk together the egg, egg yolk, cream and vanilla extract in a mixing bowl until creamy and light. Slowly whisk in about 1 1/2 cups of the hot rice pudding, until smooth, then return that tempered mixture to the remaining rice pudding in the pot. If the mixture seems too thick, add the remaining milk and/or water as needed. Stir in the candied lemon or orange peel. Partially cover and let sit for 5 minutes before serving. (The pudding will thicken a bit further.)

* NOTE: This has flavors reminiscent of classic cannoli filling. Make sure you let the pudding mixture rest after tempering the eggs, so they'll reach a safe temperature. This works for an electric pressure cooker; to make it in a stove-top pressure cooker, follow the directions for the electric cooker but cook at high pressure (15 psi) for 10 minutes, followed by a natural release (about 10 minutes). Continue with the recipe as written. If you are concerned about a possible contamination risk from the eggs, use a pasteurized egg product (a total of 30 grams of egg white and 36 grams of egg yolk).

Serves 6

Nutrition information per serving: 320 calories, 8 g protein, 39 g carbohydrates, 12 g fat, 7 g saturated fat, 95 mg cholesterol, 160 mg sodium, 0 g dietary fiber, 17 g sugar

Bruce Weinstein and Mark Scarbrough

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