Country Chicken Chowder, Fried Cornbread, & Homemade Rice Pudding | Southern Cooking Videos

Country Chicken Chowder, Fried Cornbread, & Homemade Rice Pudding | Southern Cooking Videos

Instant Pot Rice Pudding
Ingredients:
1 cup white rice
2 cups whole milk
1 cup heavy cream
1 cup water
⅓ cup sugar
1 teaspoon vanilla extract
pinch of salt
2 tablespoons butter
cinnamon for topping

Instructions
Using a fine mesh colander, rinse the rice in cold water until the water runs clear.
Add all ingredients except butter and cinnamon to the Instant Pot. Stir to combine.
Cover and set to 'sealing'. Click on the 'porridge' function or set to manual (high pressure) for 20 minutes.
When cooking cycle is complete, hit 'cancel' and allow a ten minute natural pressure release. Carefully quick release any remaining pressure and remove lid.
Stir in the butter and allow it to sit for a few minutes to thicken.
Top with cinnamon and enjoy!

Country Chicken Chowder
NOTE: This is the original recipe, it serves 4. I doubled it in this video. 😁👍
1 pound boneless chicken
2 tablespoons butter
1 onion, diced
1 stalk celery, diced
1/2 cup carrots, diced
1 can cream of potato soup
1 cup milk
1 cup frozen corn
salt & pepper to taste

Directions:
Cut chicken into 1/2 inch pieces.
Melt butter in a large saucepan over medium-high heat.
Add chicken, cook and stir 5 minutes.
Add onion, carrots, celery, and cook 3 more minutes.
Add the milk and corn.
Reduce heat to low.
Cook 8 more minutes, or until corn is tender and chowder is heated through.
Season with salt & pepper to taste.

Fried Cornbread Cakes
Ingredients:
2 cups cornmeal mix
1egg
1/4 cup vegetable oil
1 1/2 cups buttermilk
salt & pepper to taste
1 teaspoon red pepper flakes (optional)
1/2 onion, diced (optional)
oil for frying

Directions:
Mix all ingredients in a large bowl. Heat oil over medium heat. Spoon cornbread mixture into skillet. Cook for 3-4 minutes then flip and cook for 2-3 minutes. Flip until cooked through.