Easy recipe Easy Recipe Pressure cooked Rice Pudding

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Pressure cooked Rice Pudding Serves four Creamy and comforting. Its preferable to eat it the same day or the rice may become chewy. Easy Recipe Pressure cooked Rice Pudding. one tablespoon (fifteen ml) butter one quarter cup (sixty ml) long grain rice about two cups (about five hundred ml) milk (Recipes by ingridients milk) one cup (about two hundred and fifty ml) water one third (seventy-five ml) sugar one/about two teaspoon (about two ml) salt one egg one quarter cup (sixty ml) evaporated milk (Recipes by ingridients milk) one/about two teaspoon (about two ml) vanilla (Recipes by ingridients vanilla) Cinnamon Directions: Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk (Recipes by ingridients milk) and water, then stir in the sugar and salt. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [one] and remove the lid. Easy Recipe Pressure cooked Rice Pudding. In a small bowl mix together the egg, evaporated milk (Recipes by ingridients milk) and. vanilla (Recipes by ingridients vanilla) Stir in a little of the hot liquid from the pressure cooker, then add the mixture to the pressure cooker. Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding (Recipes by ingridients pudding) just barely begins to bubble. Easy Recipe Pressure cooked Rice Pudding. Remove immediately from the heat. Cool ten minutes, stirring occasionally. Easy Recipe Pressure cooked Rice Pudding. Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with. cinnamon (Recipes by ingridients cinnamon) Easy Recipe Pressure cooked Rice Pudding. Suggested time for fifteen psi pressure cookers Cook for about twelve minutes on high pressure. Contributed by: PressureCookerRecipes Y-Group.