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Ingredients
100 g short grain
rice pudding
50 g sugar
570 ml whole milk
1 tsp butter
1
/3 tsp freshly grated
nutmeg (or ½ tsp
dried nutmeg)
Method
Preparation Time: 15 minutes
Cooking time: 15 minutes + 5 minutes standing time
Switch on the Pressure Cooker and then press the ‘Function Menu’ button to
start cooking.
Melt the butter in the non-stick bowl.
Pour in the milk and allow a few minutes for it to heat up; be careful not to burn it,
then add the rice and the nutmeg, giving it a good stir.
Close the Pressure Cooker lid, checking that it is in the locked position and that the
pressure release valve is set to the ‘Seal’ position.
Select the ‘Timer’ setting function and cook for 12 minutes.
When cooking is complete, release the pressure by switching the pressure release
valve to ‘Vent’ and then unlock the lid and open carefully.
Stir in the sugar, replace the lid and cook for a further 3 minutes.
When cooking is complete, release the pressure by switching the pressure release
valve to ‘Vent’ and then unlock the lid and open carefully.
Leave to stand for up to 5 minutes to allow the rice to thicken to the desired texture
and temperature, then serve.
Rice Pudding
20


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