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.