Rice Pudding Trifle

AuthorJaneCategoryDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time12 minsTotal Time17 mins

 100 g Pudding rice
 25 g Unsalted butter
 50 g Caster sugar
 700 ml Whole milk
 200 g Custard
 60 g Raspberry jam
 A few flaked almonds and fresh raspberries for the top
 Grated nutmeg (optional)

1

Choose the SAUTE function and melt the butter with the lid off

2

Add the rice and sugar, stir through the milk and bring to a simmer

3

Press CANCEL

4

Close the lid and the pressure release valve to closed.

5

Choose RICE function. Set the time to 12 minutes and choose High Pressure settings. Then press START.

6

When the rice pudding is cooked, quick release pressure. Remove the lid. Leave them to cool for a few minutes. If you prefer, pop it all into a bowl. Sprinkle with nutmeg and serve.

Making a Trifle
7

Put ½ of the rice pudding into the bottom of 4 glasses and slightly press it down a bit with the back of the spoon.

8

Add 5 dots of jam around the edge of each one. Pour in the custard and add 5 more dots of jam.

9

Spoon in the remaining rice pudding, don’t press it down this time

10

Top with some flaked almonds and a few raspberries and serve.

Ingredients

 100 g Pudding rice
 25 g Unsalted butter
 50 g Caster sugar
 700 ml Whole milk
 200 g Custard
 60 g Raspberry jam
 A few flaked almonds and fresh raspberries for the top
 Grated nutmeg (optional)

Directions

1

Choose the SAUTE function and melt the butter with the lid off

2

Add the rice and sugar, stir through the milk and bring to a simmer

3

Press CANCEL

4

Close the lid and the pressure release valve to closed.

5

Choose RICE function. Set the time to 12 minutes and choose High Pressure settings. Then press START.

6

When the rice pudding is cooked, quick release pressure. Remove the lid. Leave them to cool for a few minutes. If you prefer, pop it all into a bowl. Sprinkle with nutmeg and serve.

Making a Trifle
7

Put ½ of the rice pudding into the bottom of 4 glasses and slightly press it down a bit with the back of the spoon.

8

Add 5 dots of jam around the edge of each one. Pour in the custard and add 5 more dots of jam.

9

Spoon in the remaining rice pudding, don’t press it down this time

10

Top with some flaked almonds and a few raspberries and serve.

Rice Pudding Trifle

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