Rice Pudding and Rhubarb Sauce - Trying new things..

I didn't think I liked rice pudding. Rice pudding seemed like such a bland, old fashion dessert. I usually prefer cakes and pies and fruit cobblers. But this recipe is wonderful! The secret? Arborio rice! Another Chef Alli recipe done in the electric pressure cooker.
Arborio rice is an Italian short-grain rice. It is also grown in Arkansas, California, and Missouri in the U.S., but the package I got said "product of Italy". When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher starch content. The higher starch content and slow cooking create a very creamy dish. It is also used in the preparation of risotto.
Our favorite topping for the pudding was the Easy Rhubarb Sauce that I've included the recipe for. I originally made this sauce as ice cream topping to take to a gathering of friends. I don't have a photo, but someone asked if I'd brought salsa for topping, so that is what it looks like!

EPC Rice Pudding

Ingredients:

I cup Arborio rice (only this type!)

1 ½ cups water

½ teaspoon kosher salt

1 cup whole milk

1 cup whipping cream

½ cup sugar

2 eggs 

1 teaspoon pure vanilla extract

¾ cup raisins or golden raisins

Directions:

In electric pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure for 3 minutes. When times sounds, unplug EPC (so pudding won’t scorch on the bottom) and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure in EPC with a quick pressure release. 

Add 1 cup whipping cream and ½ cup milk and sugar to rice in EPC pot; stir to combine. 

In a small mixing bowl, whisk eggs with remaining ½ cup milk and vanilla. Pour through a fine mesh strainer into EPC pot. Select sauté and cook, stirring constantly, until mixture comes to a boil; turn off the EPC and remove pot; stir in raisins. 

Rice pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Serve topped with whipped cream, and a sprinkle of nutmeg. 

The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved. 

We loved it warm soon after it was made. But it was also good cold, or warmed in the MWO. We served it by itself or topped with rhubarb sauce. 

Easy Rhubarb Sauce

Ingredients:

⅓cup sugar

¼ cup water 

2 ¼ cups sliced fresh or frozen rhubarb

1 teaspoon grated lemon peel

⅛ teaspoon ground nutmeg

Directions:

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg. 

Puree mixture in a blender or with a submersion blender to make a smoother texture. 

Serve warm or chilled over pound cake, ice cream, or pudding. Refrigerate leftovers.