Ingredients

The following ingredients have 6 Servings
  • 1 Cup Arborio Rice
  • 1 1/2 Cups Water
  • 1/4 Teaspoon Kosher Salt
  • 2 Cups Whole Milk (Divded)
  • 1/2 Cup Granulated Sugar
  • 2 Large Eggs
  • 1/2 Teaspoon Pure Vanilla Extract

Instruction

  • Add rice, water and salt to the insert of a 6 quart Crock-Pot Express multi-cooker. Stir briefly.
  • Close and lock the lid into place, making sure the valve is set to sealing.
  • Set on MANUAL, HIGH PRESSURE, for 4 minutes.
  • When the time is done, let the pressure naturally release for 10 minutes.
  • After 10 minutes, release any remaining pressure by turning the valve to venting. Carefully remove the lid and set aside.
  • Add 1 1/2 cups of milk and the sugar to the rice in the pressure cooker. Stir to combine.
  • In a small mixing bowl, whisk together the eggs, remaining 1/2 cup milk and vanilla extract.
  • Pour egg mixture through a fine mesh strainer into the rice mixture.
  • Press the SAUTE button and cook, stirring constantly, until mixture begins to boil. Turn off the pressure cooker.
  • Pudding with thicken as it cools.
  • Serve rice pudding warm or pour into serving dishes and chill in the refrigerator topped with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
  • Enjoy!