Recipe Category: Dessert
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Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 11 minutes at LOW or 4 minutes at HIGH pressure
Serve with whipped cream or pour cold heavy cream over each portion
- 2 cups whole milk
- 2 cups half-and-half
- 1½ cups medium- or short-grain white rice
- ¾ cup sugar
- 1 (3-finger) pinch sea salt
- finely grated zest of 1 lemon
- ¼ cup diced dried mango, chopped dried apricots, or dried cranberries (optional)
- 1 tablespoon vanilla extract
- freshly grated nutmeg
Method
- Coat the bottom third of a 5- to 7-quart pressure cooker with nonstick cooking spray
- Combine the milk, half-and-half, rice, sugar, salt, and lemon zest in the pot
- Close and lock the lid
- Place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, adjust the heat to maintain pressure at LOW or HIGH pressure
- Set a timer to cook for 11 minutes at LOW or 4 minutes at HIGH
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- If the rice is not done enough for you, replace the lid and let stand 10 minutes off the heat, then check again
- It will cook in the residual heat
- Stir in the dried fruit if using and vanilla
- Portion into individual serving bowls to eat warm, sprinkled with nutmeg, or pour into a refrigerator storage bowl, cool to lukewarm, cover, and refrigerate 3 hours to overnight
- When chilled, the pudding will firm up
Full List of Dessert Recipes
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