Creamy Rice Pudding

By KitchenGnome

Ingredients

• 1 1/2 cups Arborio rice
• 3/4 cup sugar
• 1/2 teaspoon salt
• 5 cups milk (I used 1%)
• 2 eggs
• 1 cup half and half
• 1 1/2 teaspoons vanilla extract
• 1 cup raisins

Details

Servings 1
Adapted from pressurecookingtoday.com

Preparation

Step 1

In pressure cooker pot, combine rice, sugar, salt, and milk. Bring to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes.

While rice is cooking, whisk eggs with half and half and vanilla.

Carefully remove the lid. Stir the rice in pot.

Stir the egg mixture in to the pot. Cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins.

Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.)