The Washington Post

Cannoli Cream Rice Pudding (pressure cooker)

Cannoli Cream Rice Pudding (pressure cooker) 6.000

Deb Lindsey for The Washington Post

Instant Pot Pressure Cooker Jan 10, 2017

This has flavors reminiscent of classic cannoli filling. Make sure you let the pudding mixture rest after tempering the eggs, so they’ll reach a safe temperature.

This works for an electric pressure cooker, such as the Instant Pot; to make it in a stove-top pressure cooker, see the NOTE below.

If you are concerned about a possible contamination risk from the eggs, use a pasteurized egg product (a total of 30 grams of egg white and 36 grams of egg yolk).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 2 1/2 to 3 cups whole milk
  • 1 to 2 cups water
  • 3/4 cup arborio rice
  • 1/3 cup sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon anise seed
  • 1/4 teaspoon salt
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup diced candied lemon peel or orange peel

Related Recipes


Combine 2 1/2 cups of the milk, 1 cup of the water, the rice, sugar, butter, the anise seed (to taste) and the salt in the pot. Lock the lid onto the machine and bring to high pressure (9 to 11 psi). Cook at high pressure for 15 minutes. Turn off the machine or unplug it to allow the pressure to come back to normal naturally, about 20 minutes. Unlock and remove the lid.

Whisk together the egg, egg yolk, cream and vanilla extract in a mixing bowl until creamy and light. Slowly whisk in about 1 1/2 cups of the hot rice pudding, until smooth, then return that tempered mixture to the remaining rice pudding in the pot. If the mixture seems too thick, add the remaining milk and/or water as needed. Stir in the candied lemon or orange peel. Partially cover and let sit for 5 minutes before serving. (The pudding will thicken a bit further.)

NOTE: For a stove-top pressure cooker, follow the directions for the electric cooker but cook at high pressure (15 psi) for 10 minutes, followed by a natural release (about 10 minutes). Continue with the recipe as written.

Rate it

Recipe Source

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Anne Midgette.

Email questions to the Food Section.

Email questions to the Food Section at

Avg. Rating (6)

Rate this recipe

Nutritional Facts

Calories per serving: 320

% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 7g 35%

Cholesterol: 95mg 32%

Sodium: 160mg 7%

Total Carbohydrates: 39g 13%

Dietary Fiber: 0g 0%

Sugar: 17g

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle