Blueberry Rice Pudding in the Pressure Cooker Recipe

Introduction

This Blueberry Rice Pudding made in the pressure cooker is a creamy, comforting dessert with a fresh twist. Quick to prepare and infused with warm spices, it’s perfect for a cozy night in or a make-ahead treat.

Ingredients

• 1/2 cup pudding rice (rinsed well)
• 1.5 cups milk (of choice or non-dairy)
• 1/4 cup water (to help cook the rice)
• 1 teaspoon sugar (brown or white)
• 1 cup blueberries (fresh or frozen)
• 1 teaspoon grated ginger (adjust to taste)
• 1 teaspoon pure maple syrup
• Pinch of cardamom powder

Instructions

1. Step 1: Rinse the pudding rice under cold water until the water runs clear. This washes away any dirt and starch to keep it fluffy, not sticky.
2. Step 2: Put the rinsed rice in your pressure cooker and add the milk plus water. Make sure the milk covers the rice enough for perfect broth depth but not drowning it.
3. Step 3: Seal the lid well with the sealing ring and set your pressure cooker to high pressure.
4. Step 4: When pressure builds, set the timer for 15 minutes. This lets the rice soak up the liquid and soften thoroughly.
5. Step 5: Carefully quick release the pressure once the time is up. Open the lid and stir in the sugar, grated ginger, cardamom powder, and maple syrup all at once so the flavors blend well.
6. Step 6: Gently fold in the blueberries. Put the lid back on loosely without sealing. Use the sauté or simmer mode for 5–7 minutes until the pudding thickens and the blueberries soften.
7. Step 7: Turn off the heat and let the pudding sit for 5 minutes. This allows the flavors to settle and the pudding to thicken further. Serve warm or chilled.

Tips & Variations

• Try adding a splash of vanilla extract or a cinnamon stick during cooking for extra warmth.
• Use coconut or almond milk for a dairy-free version with a subtle nutty flavor.
• Swap blueberries for other berries like raspberries or blackberries for variety.
• If you prefer a sweeter pudding, increase the sugar or maple syrup slightly to taste.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the texture if needed. This pudding also tastes great chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long grain rice instead of pudding rice?

Pudding rice, also known as short-grain rice, cooks up creamier and softer than long grain varieties. Using long grain rice may result in a less creamy texture, but it can still be made; just check for doneness and adjust cooking time accordingly.

Can I make this recipe in a slow cooker instead of a pressure cooker?

Yes, you can. Combine all ingredients except blueberries in the slow cooker and cook on low for 3–4 hours. Add blueberries in the last 30 minutes to soften without overcooking them.

Blueberry Rice Pudding in the Pressure Cooker Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

This creamy and comforting Blueberry Rice Pudding is effortlessly made in a pressure cooker, combining tender pudding rice with fresh blueberries and warm spices like ginger and cardamom. Sweetened naturally with maple syrup, it makes a delightful dessert or breakfast option perfect for any occasion.

• Author: Amaya
• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice Pudding Base

• 1/2 cup pudding rice (rinsed well)
• 1.5 cups milk (of choice or non-dairy)
• 1/4 cup water
• 1 teaspoon sugar (brown or white)

Flavorings and Fruit

• 1 teaspoon grated ginger (adjust to taste)
• 1 teaspoon pure maple syrup
• pinch cardamom powder
• 1 cup blueberries (fresh or frozen)

Instructions

1. Rinse Rice: Rinse the pudding rice under cold water until the water runs clear to remove excess starch and dirt, ensuring the pudding will be fluffy rather than sticky.
2. Add Liquids: Place the rinsed rice in the pressure cooker along with 1.5 cups milk and 1/4 cup water, making sure the milk covers the rice sufficiently for cooking but does not flood it.
3. Seal and Cook Under Pressure: Secure the lid with the sealing ring and set the pressure cooker to high pressure. Once pressure builds, cook for 15 minutes to allow the rice to soak up the liquids and soften.
4. Release Pressure and Mix Flavors: Carefully perform a quick release of the pressure. Open the lid and stir in the sugar, grated ginger, cardamom powder, and maple syrup thoroughly to blend the flavors.
5. Add Blueberries and Simmer: Gently fold in the blueberries, then place the lid back on loosely without sealing. Cook on sauté or simmer mode for 5 to 7 minutes, allowing the pudding to thicken and the blueberries to soften.
6. Rest and Serve: Turn off the heat and let the pudding sit for 5 minutes, letting it thicken further and the flavors meld. Serve warm or chilled according to preference.

Notes

• You can use any type of milk including dairy-free alternatives such as almond, oat, or coconut milk.
• Adjust the amount of ginger and cardamom based on your preferred spice level.
• If fresh blueberries are unavailable, frozen berries work just as well.
• For a vegan version, ensure your sugar and maple syrup are vegan-friendly and use plant-based milk.
• The quick release step is important to prevent overcooking rice.
• Ensure the lid is not sealed tightly during the simmer step to avoid pressure buildup.

Keywords: blueberry rice pudding, pressure cooker rice pudding, instant pot dessert, easy rice pudding recipe, blueberry dessert, creamy rice pudding