2 cups water
1 cup arborio rice
1 TBS butter (important to control foaming)
1/2 tsp kosher salt
1 TBS vanilla
1/2 cup half and half
3/4 cup sugar
1 tsp lemon juice
1/4 - 1/2 cup raisins, optional
Combine water, rice, butter, salt and vanilla in pressure cooker pot.
Lock lid in place. Cook for 6-7 minutes on "rice" (or high) setting. When cooking is complete, allow pressure to release naturally. (If the rice isn't done enough, replace the lid and cook for an additional 2-3 minutes.)
When all pressure has been released, remove lid. Add remaining ingredients and stir thoroughly. Sprinkle with cinnamon.
The pudding will thicken up as it cools. Serve warm or cold.
Makes 4 servings
Source: Wolfgang Puck
Kimberly
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