Rice pudding makes a great dessert or even a breakfast dish. It has a creamy texture, making it a nice change from the usual oatmeal or cold cereal breakfast. While rice pudding is usually flavoured with a blob of jam or sprinkles of cinnamon, the spices and additions are open to experimentation depending on your own favourite flavours. It may seem time-consuming to make rice pudding from scratch, but you can use a pressure cooker to quickly turn the rice to the right consistency.
Place 250 ml (1 cup) of long or medium-grain rice in the pressure cooker. Stir in 15 ml (1 tbsp) of melted butter until the rice is evenly coated.
Place 250 ml (1 cup) of water, 500 ml (2 cups) of milk and 75 ml (1/3 cup) of sugar in the pressure cooker. Sprinkle with a little salt to taste and stir everything together well.
Place the lid on the pressure cooker and secure it tightly. Heat on the hob until the pressure cooker reaches 15 Psi. Cook for eight minutes at this pressure, then turn off the heat.
Beat one egg with 50 ml (1/4 cup) heavy whipping cream in a small bowl while the rice cooks. Add 2 ml (1/2 tsp) vanilla to the egg mixture.
Remove the lid from the cooker once the pressure returns to zero. Pour the egg mixture over the rice and stir it together. The heat from the rice cooks the egg mixture as you stir.
Add cinnamon, sugar and nutmeg to taste. Sprinkle over the top of each individual serving or stir into the rice pudding prior to serving, as desired.
Medium-grain rice is sticker than long-grain rice, adding a firmer texture to the rice pudding.
Sprinkle ripe berries or sliced fruit on top the pudding to add colour and flavour. Raisins and dried fruit are also suitable.
Always take care when opening a pressure cooker, as the escaping steam can cause severe burns.