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Pressure-Cooker Butternut Rice Pudding

Total Time

Prep: 35 min. Cook: 15 min. + releasing

Makes

10 servings

This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. —Gretchen Monahan, Palmyra, PA
Pressure-Cooker Butternut Rice Pudding Recipe photo by Taste of Home

Ingredients

  • 3 tablespoons butter, divided
  • 1/2 cup chopped walnuts
  • 2 tablespoons plus 3/4 cup packed brown sugar, divided
  • 1 medium butternut squash, halved and seeds removed
  • 2-1/4 cups water, divided
  • 1/3 cup dried cranberries
  • 1-1/4 cups uncooked jasmine rice, rinsed
  • 4 cups whole milk
  • 1/4 cup cornstarch
  • 1 medium apple, finely chopped
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Whipped cream, optional

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean.
  2. In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl.
  3. When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries.
  4. In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 342 calories, 11g fat (4g saturated fat), 19mg cholesterol, 77mg sodium, 56g carbohydrate (29g sugars, 2g fiber), 6g protein.

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