Submitted by Tina C.
slightly adapted from Creamy Pressure Cooker Rice Pudding found at PressureCookingToday.com
- 1-1/2 cups Arborio Rice
- 3/4 cups sugar
- 1/2 teaspoon salt
- 5 cups milk ( I used 2% you can use 1%)
- 2 eggs
- 1 cup half and half
- 1-1/2 teaspoons vanilla extract
- 1cup golden raisins
- Cinnamon if desired
In the stainless steel inner pot combine: Rice, sugar, salt, and milk
Press the Sauté button. Stir and bring to a boil. Stir constantly to dissolve the sugar. It does not take long to come to a boil.
As soon as the mixture comes to a boil, cover and lock the lid in place, Turn to the stream release to SEALING Position. Press the Rice button.
While the rice is cooking, in a bowl whisk the eggs, half and half, and the vanilla extract.
When you hear the beep sound telling you that the rice is finished cooking, press cancel. Wait 15 minutes. After the 15 minutes, use the quick pressure release. Remove the lid. Stir the egg mixture into the pot. You can add the raisins here, if you wish.
Press the Sauté button. Cook uncovered till the mixture begins to boil.
Press Cancel to turn off the cooker.
Stir in the raisins. Serve immediately or chill.
The pudding will thicken as it cools. You may want to add a little extra half and half if serving it cold. Sprinkle some cinnamon on top.