Ingredients
¾
cup arborio or other short-grain rice
2 ½
cups whole milk
⅓
cup granulated sugar
1
(2-inch) cinnamon stick
1
(4-inch) strip orange or lemon zest, peeled with a vegetable peeler (optional)
½
vanilla bean, halved lengthwise, seeds scraped with the tip of a paring knife, or 1 tablespoon vanilla extract
Large pinch of fine sea salt
½
cup heavy cream
2
egg yolks
½
cup raisins (optional)
Ground cinnamon or cardamom, for serving (optional)
Whipped cream, for serving (optional)
Preparation
- In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.
- Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Open the lid and discard the cinnamon stick, orange zest and vanilla bean.
- In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.
- Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you’d like.
Dining and Cooking