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LOW SYN CREAMY VANILLA RICE PUDDING (STOVE TOP OR PRESSURE COOKER)

Enjoy a comforting bowl of this low syn Creamy Vanilla Rice Pudding with Mixed Berries which can be cooked stove top or in a pressure cooker.


How do you make rice pudding? It’s very important to get the correct type of rice. In the UK the popular short grain rice is easily sourced and just called pudding rice, but here across the Atlantic that appears to be a very difficult type of rice to locate and so Calrose Rice is the perfect choice for my Creamy Vanilla Rice Pudding.

To keep it as low synned as possible I avoid using cream and instead opt for semi-skimmed milk. I don’t recommend using skimmed milk as it’s too low fat for this. Then to make it nice and creamy I kind of create a custard using egg yolks, it worked perfectly and it is super creamy and comforting.

Ingredients

  • 1 cup/180g of short grain rice (I used calrose)
  • 2.5 cups/500mls of water
  • 1 cup/240ml of 2% milk (semi skimmed)
  • 1 vanilla pod (or 1 tsp of  vanilla extract)
  • 1/4 cup/4 tbs of sukrin:1 (or another sweetener of your choice)
  • 2 egg yolks
  • 1 cup of frozen mixed berries (slightly defrosted)

Instructions
Stove Top:

  1. Add the rice and water to a saucepan, bring to boil, simmer until all liquid is almost absorbed, turn off heat, add lid and leave for 10 mins.
  2. Slice the vanilla pod in half lengthways and scrape out some of the seeds
  3. After the 10 minutes, add back to a low heat and add in the milk, vanilla pod (along with scraped out seeds), and sweetener, heat until warmed through and the milk just coats the rice like a sauce.
  4. Remove from heat stir in the egg yolks quickly, add back to the low heat and stir until creamy.
  5. Top with berries or your choice of topping. 

Instant Pot/Pressure Cooker:

  1. Add the rice and water to the instant pot (pressure cooker)
  2. Set to manual high pressure for 4 mins, once finished cooking allow the pressure to release naturally for approx 10 mins and then release any remaining pressure. 
  3. Slice the vanilla pod in half lengthways and scrape out some of the seeds
  4. Set instant pot/pressure cooker to saute mode
  5. Add in the milk, vanilla pod (along with scraped out seeds), and sweetener, heat until warmed through and the milk just coats the rice like a sauce.
  6. Remove the inner pot from the instant pot and stir in the egg yolks quickly until creamy
  7. Top with berries or your choice of topping. 

Recipe Adapted : LOW SYN CREAMY VANILLA RICE PUDDING (STOVE TOP OR PRESSURE COOKER) @ slimmingeats
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