Sweet Potato Rice Pudding

Pudding or Risotto, Who Knows?

SP Rice Pudding Large Bowl

Every time I decide on making a dessert, it takes a few tries before I am happy with the results. Which means I need to eat dessert three or four days in a row, or sometimes a couple times in one day. Oh, the sacrifices I make for my readers.

I call this pudding, but I guess I could just as easily call it Dessert Risotto. It uses arborio rice, which is what is used in risotto and is what lends the creamy texture. Like risotto, this Sweet Potato Rice Pudding is best served shortly after making it while still warm, but can also be refrigerated for later. If it is too dense after refrigerating, 30 seconds or so in the microwave will soften it up, or if you would like to serve cold, you could stir a splash of milk into it to thin it out a bit.

Sweet Potato Rice Pudding Ingredients

It is a bit on the decadent side, but the sweet potato makes it healthy, doesn’t it? DOESN’T IT?

Start by rinsing the rice and grating the sweet potato. I am not really a big rice rinser, but if it says on the package to rinse it, then I rinse it. I figure they may know something I don’t and if they feel that their rice needs to be rinsed, then rinse it I will. As for the sweet potato (raw and peeled), grate it on the large holes of a box grater. You can always use a food processor, but for me, by the time I dig out the food processor, clear an area on the counter, and crawl around on my belly trying to maneuver the plug into a socket, I could have the dang thing grated, the pudding already started and be relaxing in my chair enjoying a cool beverage.

Arborio Rice

Once the sweet potato and rice are prepped, put a tablespoon of butter in the pressure cooker on the middle sauté mode. As soon as the butter is melted, pour in a can of coconut milk, a can of evaporated milk (not sweetened), 1-1/2 cups of water and 1/2 cup of honey.

Grated Carrots

Sprinkle in 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1 teaspoon vanilla extract and 1/2 teaspoon ground cardamom and stir it up, little darling, stir it up.

When the concoction just starts to simmer, it’s time to introduce 8 ounces of grated sweet potato and a cup of arborio rice. It might also work with sushi rice, but I wouldn’t try it with any type of long grain rice. If you are feeling rebellious and decide to ignore my warning and try a different type of rice, be sure to let me know how it turns out!Sweet Potato Rice Pudding Simmering

Now, turn off the sauté mode and give it a good stir.

Lock the top on the pressure cooker, and on manual mode set it to come up to high pressure for 8 minutes.

Next, stand impatiently tapping your foot and whistling a happy tune until the time is up.

Do a quick release, remove the lid and carefully remove the inner pot from the pressure cooker to help stop the cooking process.

Sweet Potato Rice Pudding FinishedStir in 2/3 of a cup of raisins and let the pudding cool for 5 minutes or so.

You can serve as soon as it has cooled enough to eat, or you can refrigerate to serve later.

Raisins

I like it topped with some whipped cream and sliced toasted almonds.

SP Rice Pudding Small Bowl

Sweet Potato Rice Pudding
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Recipe type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
Sweet Potatoes and Rice make this decadent treat at least slightly healthier!
Ingredients
  • 1 tablespoon butter
  • 1 can coconut milk (13.5 ounces)
  • 1 can evaporated milk (12 ounces)
  • ½ cup honey
  • 1-1/2 cups water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon ground cardamom
  • 1 medium sweet potato, (raw, peeled), shredded on large holes of box grater (about 8 ounces by weight after shredding)
  • 1 cup arborio rice
  • ⅔ cup raisins
  • sliced toasted almonds (for topping)
Instructions
  1. With sauté mode on medium, melt butter in pressure cooker pan
  2. Stir in the coconut milk, evaporated milk, water and honey
  3. Add in the cinnamon, cardamom, vanilla extract and salt
  4. Continue to cook, stirring often just until it comes to a simmer
  5. Stir in the sweet potato and rice
  6. Turn off sauté mode, give a quick stir and lock top on the pressure cooker
  7. On manual mode, set to come up to high pressure for 8 minutes
  8. When time is up, do a quick release
  9. Remove inner pot from pressure cooker to stop cooking
  10. Stir in rasins
  11. Let cool for five minutes or so
  12. Can be served warm, at room temperature or refrigerate it for later
  13. Serve with toasted almonds and whipped cream, if desired

 

Pressure Cooker Rice and Peas

Or Should It Be Rice and Legumes?

Peas and Rice Plate

Is it rice and peas or rice and beans? This is the conundrum with which I am faced. I used black beans for this dish since that is what I found at the store. Sometime in SoCal it can be difficult to find much besides black beans and pinto beans, depending on which store you go to. At this particular store, I could have bought kidney beans which work well for this recipe, but they only had cans that were about the size of the old oil drums which some people make smokers out of. Anyway back to the pea or bean debate. This dish is traditionally made with pigeon peas, which I suppose is where the name is derived from, even though the pigeon pea seems to be closer to a bean, much like the humble black eyed pea, which I would also consider a bean.

Rice and PeasKidney beans are often used for this as well, especially here in the states. But as I said, I used black beans. Canned black beans I might add. Partly so everything can cook at once and partly because my goal here was to make a super-quick side dish to accompany my Brown Stew Chicken recipe.

I am posting this during the week, in my usual non-recipe post because it is one of those that is just so dang simple that it barely qualifies as a recipe.

Beans and RiceJust take a can of beans (drained but liquid reserved), 2 cups of rice (I use Basmati. Different types of rice may require adjusting the liquid a bit.), 1 can of coconut milk and enough water to make 3 – 1/2 cups of liquid when combined with the bean liquid and the coconut milk.

Put this in your pressure cooker (I used the Instant Pot so I could just set it and let it go while I worked on my chicken in the stove top pressure cooker.) Add some Allspice, dried Thyme, salt, pepper and garlic powder.

Beans Rice Onions

Lock the top on the pressure cooker and set for 4 minutes at high pressure.

When the time is up, let the pressure come down on its own for 10 minutes then do a quick release.

I like to let it sit for 2-3 minutes with the lid off in order to absorb a little more of the liquid.

Rice and Peas Finished

Makes a great side dish to any Caribbean meal!

Pressure Cooker Rice and Peas
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Recipe type: Side Dish
Cuisine: Caribbean
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
A quick version of the Caribbean side dish. Goes great with any Caribbean entree.
Ingredients
  • 2 cups basmati rice
  • 1 can beans (I used black beans, you can also use red beans or kidney beans), drained and liquid reserved
  • Water as needed
  • 1 can coconut milk
  • ½ teaspoon allspice
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 green onions, thinly sliced (white part and a couple inches of the green part)
Instructions
  1. Put reserved bean liquid and coconut milk in a large measuring cup
  2. Add enough water to make a total of 3-1/2 cups liquid
  3. Put rice, liquid and the rest of the ingredients in the pressure cooker pot
  4. Lock lid on pressure cooker and set to come to high pressure for 4 minutes
  5. When time is up, turn off cooker and let the pressure come down on its own for 10 minutes, then do a quick release
  6. Remove cover
  7. I like to let it sit a couple minutes after the lid is removed to absorb a bit more liquid, but you can serve immediately if the texture is to your liking

 

Pressure Cooker Hainanese Chicken Rice

The National Dish of Singapore Gets The Pressure Cooker Treatment

Hainanese_Chicken

Hainanese Chicken Rice is not only the unofficial national dish of Singapore, but is also very popular in parts of Malaysia and Thailand as well as in a few other Asian countries.

I have a co-worker from Malaysia who is always raving about this dish, so I figured I would check it out. I didn’t have any leftovers to give him a sample, but he did say it looked really authentic in the pictures. And since I had never had it before this, I don’t know if it is authentic either. But I do know that it was darn tasty.

HAINANESE_CHICKEN_INGREDIENTS

The recipe might seem a bit confusing at first because it is composed of several components, but what we are basically doing is cooking a chicken then using the broth as the base for the other components.

It probably takes around 90 minutes in all to make this, but you really are making an entire meal, not just an entree.

I would highly recommend getting a high-quality free range chicken for this. I got a 3.5 pound one from our local butcher shop and it was delicious. A 3.5 pound chicken is only enough for 2-3 people. If you need to make more, you can use chicken pieces since a much larger chicken will not fit in a lot of pressure cookers. It should work fine.

In addition to the chicken, we are also making rice, chili sauce and a soup.

First, let’s make the chicken:

Chicken_Fresh

Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.

Cut 3 of the green onions into one-inch pieces

Smash 6 cloves of the garlic with the side of a chef’s knife

Cut one of the shallots into thin slices

Wash a one inch piece of ginger and slice thinly (you don’t need to peel this)

Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot

Place the chicken in the pot

Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough to almost cover the chicken, leaving an inch or two of the chicken above the liquid

Add in about a teaspoon of salt

Turn heat to high, place top on pressure cooker and bring to high pressure

When pressure is reached, set the timer for 20 minutes

While the chicken is cooking, you can prepare the rest of the vegetables

Finely chop the other shallot

Finely chop the remaining four cloves of garlic

Take another 1 inch piece of ginger, peeled this time, and finely chop it

When the timer sounds, remove pressure cooker from heat and let pressure come down on its own

Carefully remove chicken to platter or carving board to let cool

Chicken_Cut_Up

With a slotted spoon, take out any large pieces of vegetables, fat, etc. that may be in the broth.

Now for the rice:

If you are going to be using the same pressure cooker for the rice, transfer broth to another pot. If you are using a second pressure cooker, move along, nothing to see here.

In the pressure cooker pot heat 1 tablespoon cooking oil

Add about a heaping teaspoon each of the ginger, garlic and shallot

Sauté until it starts to soften a little, do not brown.

Rice_Veg_Saute

Add in the rice and continue to sauté until rice just starts to become translucent

Add three cups of the broth

Turn heat to high, stir, then put top on pressure cooker

Cook at high pressure for four minutes

When time is up, let the pressure come down for ten minutes, then do a quick release

Take top off pressure cooker and let sit

Let’s make some hot sauce:

I cheated a bit on the sauce. It would usually be made from fresh red peppers, but I didn’t find any red peppers at the store, everything they had was green, so I started with Sriracha Sauce.

Depending on how much heat you are comfortable with, put 1/4 to 1/2 cup Sriracha in blender jar. Add 1/2 cup of the broth, the juice of 1 lime, 1 teaspoon of the ginger, 1 teaspoon of garlic and 1 tablespoon honey. Blend until smooth.

Last but not least, the soup:

Chicken_Broth_2

Thinly slice two green onions (white and light green parts) and place in two small soup bowls.

Divide the broth that is left between the two bowls.

And there you have it!

Slice the white meat from the chicken, and remove legs and wings, leaving on the bone

Serve with cucumber and tomato slices.

Hainanese_Chicken 2

Pressure Cooker Hainanese Chicken Rice
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Recipe type: Entree
Cuisine: Southeast Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
The Asian Classic Made Easier In The Pressure Cooker
Ingredients
  • 1 3-3.5 pound chicken
  • 1 chunk of ginger
  • 10 cloves garlic
  • 5 green onions
  • 2 shallots
  • 2 cups unsalted chicken stock
  • 4 cups water
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon cooking oil
  • 2 cups basmati rice
  • ½ cup Sriracha Sauce
  • 1 lime
  • 1 tablespoon honey
  • 1 Cucumber, sliced
  • 2 tomatoes, sliced
  • Fresh cilantro, for garnish
Instructions
For The Chicken
  1. Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.
  2. Cut 3 of the green onions into one-inch pieces
  3. Smash 6 cloves of the garlic with the side of a chef's knife
  4. Cut one of the shallots into thin slices
  5. Wash a one inch piece of ginger and slice thinly (you don't need to peel this)
  6. Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot
  7. Place the chicken in the pot
  8. Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough liquid to almost cover the chicken, leaving an inch or two of the chicken above the liquid
  9. Add in about a teaspoon of salt (adjust to taste)
  10. Turn heat to high, place top on pressure cooker and bring to high pressure
  11. When pressure is reached, set the timer for 20 minutes
While the chicken is cooking, you can prepare the rest of the vegetables
  1. Finely dice the other shallot
  2. Finely dice the remaining four cloves of garlic
  3. Take another 1 inch piece of ginger, peeled this time, and finely chop it
  4. When the timer sounds, remove pressure cooker from heat and let pressure come down on its own
  5. Carefully remove chicken to platter or carving board to let cool
For The Rice
  1. In the pressure cooker pot heat 1 tablespoon cooking oil
  2. Add about a heaping teaspoon each of the ginger, garlic and shallot
  3. Sauté until it starts to soften a little, do not brown.
  4. Add in the rice and continue to sauté until rice just starts to become translucent
  5. Add three cups of the broth
  6. Turn heat to high, stir, then put top on pressure cooker
  7. Cook at high pressure for four minutes
  8. When time is up, let the pressure come down for ten minutes, then do a quick release
  9. Take top off pressure cooker
For the hot sauce
  1. in blender, combine ¼-1/2 cup Sriracha Sauce (to taste) and ½ Cup of the Chicken Broth
  2. Add juice of 1 lime
  3. Add1 teaspoon of crushed garlic
  4. Add 1 teaspoon of minced ginger
  5. Add 1 tablespoon honey
  6. Blend until smooth
For the soup
  1. Thinly slice two green onions
  2. Put slices in two soup bowls
  3. Divide whatever chicken broth is left into the two bowls
  4. Serve with cucumber and tomato slices, with cilantro for garnish