Rice pudding with cardamom + rose water from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 149) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • FJT on November 17, 2021

    Followed the instructions carefully but ended up with a burnt layer which got stirred through everything when I added the cornstarch slurry. Not the best looking rice pudding. The taste (ignoring the burnt bits) was quite nice. Would probably be better to make this in a bowl set on a trivet with some water in the base, but then you would have to transfer it to a sauce pan to reduce at the end so you'd end up with loads of washing up. Think if I were to make another rice pudding (it's a rare event - this one only came about as I needed to use up some milk!) I would revert to old-fashioned methods.

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