Rice Pudding in Pressure Cooker

1 tbsp. butter
1/4 cup long grain rice
2 cups milk
1 cup water
1/3 cup sugar
1/2 tsp. salt
1 egg
1/4 cup evaporated milk
1/2 tsp. vanilla
Cinnamon to taste

Melt the butter in the pressure cooker and add the rice coating it with butter. Pour in the fresh milk and water and then stir in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and 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 with a wooden spoon, stirring constantly until the rice pudding begins to barely bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, and refrigerate to continue cooling. Sprinkle with cinnamon when serving.

Makes 4 servings