Desserts

Rice Pudding

3/4 cup short-grain rice

1 cup whole milk

1/2 cup half and half

6 Tbsp. sugar

1/2 Tbsp. pure vanilla extract

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Combine all ingredients in the pressure cooker (works best in pressure skillet) and mix thoroughly.
Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
Turn down the heat. Cook for 15 minutes.
Turn off the heat, and release the pressure by slowly pressing the button on the handle.
Once all pressure is released, open the lid.
Transfer the pudding to a serving bowl. Pudding may be served warm or chilled.