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To Make the Rice Pudding:
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Combine the rice, milk, sugar, and nutmeg in the pressure cooker.
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Stir to mix and dissolve the sugar a bit.
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Lock on the lid and bring to pressure over high heat, about 6 minutes.
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5
Reduce the heat to low and cook for 5 minutes.
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6
Remove from the heat and let sit for 8 minutes to finish cooking.
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7
With the steam vent pointed away from your face, gently release any remaining pressure.
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8
Remove the lid and let sit for 2 minutes, until the steam subsides.
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9
Stir in the eggs and vanilla.
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10
Spoon into individual bowls and top with the compote.
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Or refrigerate and reheat before serving.
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Will keep in the refrigerator, covered, for up to 4 days.
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To Make the Rhubarb Strawberry Compote:
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Combine the ingredients in the pressure cooker.
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15
Stir to mix and dissolve the sugar a bit.
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Lock on the lid and bring to pressure over high heat, about 4 minutes.
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17
Reduce the heat to medium-high and cook for 2 minutes.
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18
Remove from the heat and let sit for 4 minutes to finish cooking.
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19
With the steam vent pointed away from your face, gently release any remaining pressure.
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20
Remove the lid, stir; and let sit until completely cool.
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Use right away or chilled.
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22
Will keep in the refrigerator; covered, for up to 4 weeks.
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23
In place of the Rhubarb Strawberry compote, top the pudding with:
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A sprinkle of ground cinnamon
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Several gratings of fresh nutmeg
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Fresh berries
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Sliced mango
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Lingonberry jam
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Maple syrup
