Name: Rice Pudding
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

Rice Pudding

Cooking MethodPressure Cooker

Ingredients

2 cups hot milk
1 cup whipping cream or half-and-half
6 tablespoons margarine, melted
3/4 cup long grain rice
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon grated lemon rind
2 cups 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.