Traditional Rice Pudding

• 15g butter or margarine
• 600 ml milk
• 50g pudding rice
• (25g caster sugar (or less if you prefer)
• Grated nutmeg.

Remove the trivet and basket.

Melt the fat in the open pan. Add the milk and on a high heat, bring to the boil.

Stir in the rice and sugar.

Bring to the boil again, stirring occasionally.

Lower the heat so that milk maintains a rolling boil, but does not rise up the sides of the pan.

Use pressure level 2.

Put on the lid and, without altering the heat, bring to full pressure.

Reduce the heat and cook gently for 12 minutes.

Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector.

When the pressure indicator drops down, open the lid.

Stir the pudding.

To brown the top transfer the contents to a greased, ovenproof dish.

Sprinkle with nutmeg and brown under a hot grill for a few minutes.