This indulgent but easy rice pudding is so simple to make in a pressure cooker for a healthy dessert
Combine milk, rice, maple syrup, cinnamon, butter, and salt in Instant Pot, then close and lock lid. Select high pressure and set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Natural release for 10 minutes then quick release remaining pressure. Unlock and remove the lid. Stir in vanilla extract, lemon, and raisins. Serve hot or cold.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
Wine may not be what you thick of with rice pudding, but it can be absolutely delicious! I particularly like:
- Chardonnay, like 2019 Fiddleneck Chardonnay from Lake County, California
- Cabernet Sauvignon, like 2018 Middle Jane Cabernet Sauvignon from Mendocino County, California
- Sparkling white wine (in cans!), like NV 14K Bubbly White Wine from California