Pressure cooked Rice Pudding Serves 4
Creamy and comforting. It's preferable to eat it the same day or the rice may become chewy. 1 tablespoon (15 ml) butter 1/4 cup (60 ml) long grain rice 2 cups (500 ml) milk 1 cup (250 ml) water 1/3 (75 ml) sugar 1/2 teaspoon (2 ml) salt 1 egg 1/4 cup (60 ml) evaporated milk 1/2 teaspoon (2 ml) vanilla Cinnamon
Directions:
Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk and water, then stir in the sugar and salt. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and remove the lid.
In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the pressure cooker, then add the mixture to the pressure cooker. Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding just barely begins to bubble. Remove immediately from the heat. Cool 10 minutes, stirring occasionally.
Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon.
Suggested time for 15 psi pressure cookers Cook for 12 minutes on high pressure.