Name: Vanilla rice pudding
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 3/4 cup arborio rice; 2 1/2 cup milk; 1 1/4 cup water; 1/3 cup caster sugar; 20 gram butter; 1 vanilla bean; 1/4 cup firmly packed light brown sugar

Ingredients

3/4 cup arborio rice

2 1/2 cup milk

1 1/4 cup water

1/3 cup caster sugar

20 gram butter

1 vanilla bean

1/4 cup firmly packed light brown sugar

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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