Ingredients
Method
1.Combine rice, milk, the water, caster sugar and butter in 6-litre (24-cup) pressure cooker. Halve vanilla bean lengthways; scrape seeds into cooker, add vanilla bean. Secure lid of cooker. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 8 minutes.
2.Release pressure using the quick release method; remove lid. Stir pudding; stand 5 minutes. Discard vanilla bean. Serve pudding sprinkled with brown sugar.
3.Serve with pouring cream or vanilla ice-cream.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note
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