Everyone misses Beth of cooking and crafting.

And today we are going to be making rice pudding in a pressure cooker.

Craning lights, rice pudding.

There is no secret about that in our household.

So my friends at S Orry sent me a pressure cooker and I decided I wanted to try to see if I could do it.

And this pressure cooker Now she doesn't like any of the dried fruit that is added to it.

But if you like fruit, then use half a cup of dried fruit.

You can use raisins, current chopped apricots, prunes and soak it in some warm water for about 20 minutes.

If you want to put in liquor, you can do that.

Leave that for an hour.

But you have to make sure that you drain it before using the fruits.

So what I'm gonna do is open my wonderful new machine here and into that, I am going to combine uh, three cups of whole milk.

The If you use anything less than home milk, it won't be as thick Interview.

Super thin and running.

My favorite these days is there life?

I just love their milk.

It's it has less sugar in it also.

And then what I'm gonna do is I'm going to add 1/3 of a cup of granulated sugar, and I'm going to put this on sati, and we are going to let that so teii for about three or four minutes until the sugar is dissolved, the sugar has dissolved.

So now what I'm gonna do is I am going to add in 1/8 of a teaspoon of salt and half of a cup of you can choose long, medium or short grain white rice.

But I had seen somewhere that this made for the best, um, rice pudding.

So I went out and got this are Borio white rights.

I woke up with that.

I'm going to clothes and block minded, and I'm gonna pressure cook this on high pressure.

I have my mean sure that my that it's locked the really stuff, and I'm going to cook this pressure, cook it for 10 minutes on high pressures.

I'm going to put this on high heat for mature.

Hi.

Okay.

And then time I will, just to 10 C's on and go.

We're back in 10 minutes.

All right, So this was supposed to be two minutes ago.

It turned itself often.

I, uh, had to run out here to picture that you turn it off and don't allow it to go into the that keep warm thing because it'll continue to cook.

And you could, uh, burn your rice pudding.

So anyway, we're gonna allow this to just release its own pressure.

Naturally, that's gonna take about 15 to 20 minutes.

So it has been over 10 minutes.

So in the meantime, I'm getting my two eggs, and I am going thio with the eggs.

I'm sure you have it in a heap truth bowl because we're going thio pull out some of the hot stuff in there.

That's how we're gonna tell her our eggs.

So now let me take you off.

Oh, man, if you could smell this, Hang on.

Let me put you up over top.

Who would think that rice and milk and the tiniest bit of salt would smell this good, But it does shut your mouth.

So what I'm gonna do is I am going to take out cup e t.

I was gonna use 1/2 a cup, but I think I need to use all of the get all of the liquid out at once.

So put that on the side.

Yeah, I see it did get a little guarantee on the bottom part there, but we're gonna make sure that that doesn't kill R hopes and dreams of a beautiful recipe.

So here we go.

I'm just gonna slow the court.

Listen, temper our eggs.

We do not want them scrambled.

And once I have this all out it in there, we'll go ahead and audits.

You too, Training?

I heard you make noises that because you got to smell about.

Yeah, but he Okay, Okay.

I think that's good.

Now, Right there.

I am going to now ad okay and such.

Wow.

Whisking.

But in here, the rest.

I'm gonna put it on some tea.

Plug that back in.

I'm gonna sort it for another couple of minutes.

About three minutes.

Okay, man, that looks good.

Okay.

Sucking comma.

Just three minutes start.

All right, So I'm just gonna go ahead and I'm going to saute this.

Wow.

I just gently whisk mixture.

There we go alone.

Let that cook for the three minutes.

All right, So that got a hand very fast, so But I did waas.

I took it off.

I turned it off.

But you need to take it out because, as you can see, it still continues cooking just because of the heat of you know that's contained in there.

And so now I am going to add a teaspoon of vanilla and a teaspoon of cinnamon.

We are going to just add that in.

We're gonna allow this to sit for just a second or two and put it into Okay, bye, eight baking dish.

Just a minute.

If you're using the dried fruit, now is the time to drain your fruit and put that you're right here.

I'm gonna get that into pan because this, you know, this pot will is still containing the heat, so it would continue to cook it.

So we want to make sure that we take it off of that heat.

And then what I'm gonna do is I'm gonna get some Saran wrap and I'm gonna place that plastic wrap right over the top of this so that it doesn't get that hard.

You know that intern hard.

That growth show that happens sometimes with puddings and stuff.

Well, That's most English.

Very good.

So once we get just round up over this, you have to allow it to chill for about 15 minutes before serving.

It's very hot.

There you go with Saran wrap.

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