Rice Pudding
Cooking MethodPressure Cooker
Ingredients
- 2 cup hot milk
- 1 cup whipping cream or half-and-half
- 6 tablespoon margarine, melted
- 3/4 cup long grain rice
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon grated lemon rind
- 2 cup water
Instructions
Light brown sugar Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker. Cover bowl firmly with aluminum foil. Place 2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord. Open pressure cooker and let rice steam, uncovered, 15 minutes. Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.