Rice Pudding

Rice Pudding

Comfort food at its best ... I invented this recipe from 4 or 5 others on the internet and tweaked it until it worked.

Ingredients
180g arborio rice
100g white caster sugar
800ml skimmed Milk
1 tsp butter
Pinch of salt
1 egg + 1 egg yolk
1 tsp ground cinnamon
1 tsp vanilla essence

Method
1. Put the rice and butter in the pressure cooker, heat on the hob until the rice has absorbed the butter (and gone a little translucent)
2. Add the milk, sugar and salt and stir until almost bubbles form around the edge
3. Put the pressure cooker lid on and cook for 10-11 minutes
4. Let the steam naturally release over a few minutes
5. Put the egg and egg yolk in a large bowl and add in 3 table spoons of the cooked rice pudding and stir well (this ensures the eggs don't scramble apparently). Then add in the remaining cooked rice pudding and stir well
6.  Add in the cinnamon and vanilla and stir well again
7. Serve

Notes:
1. As good cold as warm
2. Allow to cool with some cling film over the top
3. Clean the pressure cooker well and possibly just put plain water and heat to clean.