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Pressure Cooker Rice Pudding With Stewed Strawberries [Vegan, Gluten-Free]
Love rice pudding? This decadent rice pudding is made by cooking risotto rice with non-dairy cream, brown sugar, and soy milk in a pressure cooker until sweet, sticky, and caramelized. While that cools, you whip up a quick strawberry compote, then blend the rice pudding into a lusciously creamy texture.... Read More
Ingredients You Need for Pressure Cooker Rice Pudding With Stewed Strawberries [Vegan, Gluten-Free]
How to Prepare Pressure Cooker Rice Pudding With Stewed Strawberries [Vegan, Gluten-Free]
- In your pressure cooker, add rice, cream, milk, vanilla, lemon zest, and 1/3 cup brown sugar. Cook for 18 minutes, opening halfway through to stir with a spoon. Once done, add the rice mixture to a blender and purée into a cream.
- In a pan, sauté the strawberries and the remaining brown sugar, adding water as needed. Let the strawberries sauce reduce by half, then let cool.
- Fill a pastry bag with the rice pudding and pipe into bowls. Garnish with stewed strawberries and fresh mint, then serve.
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