Classic rice pudding is made much quicker in a pressure cooker.
Preparation time: 10 minutes
Cooking time: 13 minutes
Servings: 6-8
Ingredients:
1 tablespoon butter
1 cup long-grain rice, uncooked
1 1/2 cups water
2 cups whole milk, divided
1/2 teaspoon salt
1/2 cup sugar
1 egg
1/4 cup cream
1 teaspoon vanilla extract
Cinnamon, to taste
Directions:
1. Melt butter in the pressure cooker using the "brown" or "sauté" button. Stir in the rice, milk, water, salt and sugar.
2. Close the lid and lock. Cook for 8 minutes at high pressure. At the end of the cooking time, quick release the pressure.
3. Beat the egg in a small bowl then whisk in cream and vanilla. Stir the mixture into the pressure cooker.
4. Select the "sauté" mode and cook, uncovered until the rice starts to bubble then turn off the pressure cooker.
5. Let the pudding stand for about 10 minutes with occasional stirring.
6. Serve, sprinkled with cinnamon.