Creamy Rice Pudding
|Butter||1 Ounce (25 Grams)|
|Milk||1 Pint (Just Under 568 Milliliter)|
|Pudding rice||2 Ounce (50 Grams)|
|Sugar||2 Ounce (50 Grams)|
|Grated nutmeg||1 Teaspoon|
Melt the butter in the uncovered pressure cooker.
Pour in the milk and bring to the boil.
Stir in the rice and sugar.
Stir well, bring to the boil again, then lower the heat until the mixture just simmers.
Put on the lid and slowly bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure slowly.
Stir the rice and put it into an ovenproof dish.
Sprinkle with nutmeg and brown under a hot grill.