Ingredients
The following ingredients have 4 Servings
- 1 cup Arborio Rice
- 1 1/2 cups Fresh Water
- 1/4 teaspoon Sea Salt
- 2 1/2 cups Whole Milk
- 1/2 cup Demerara Sugar
- 1-2 Cinnamon Sticks
- 2 large Eggs
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 cup Raisins
- Ground Cinnamon (for garnish)
Instruction
- In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.
- Lock the lid and close Pressure Valve. Cook on High Pressure for 4 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.
- Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.
- Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.
- Slowly pour into Pressure Cooker cooking pot, stirring as you go.
- Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.
- Remove cooking pot from Pressure Cooker, add raisins and mix together.
- Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.