- 1 cup rice, preferably Arborio
- 3½ cups milk
- ½ cup sugar
- Pinch of ground nutmeg
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¾ pound rhubarb stalks, ends trimmed and cut into ¼-inch pieces
- 1¼ cups hulled and halved strawberries
- ¾ cup sugar
- 1 tablespoon water
- To Make the Rice Pudding:
- Combine the rice, milk, sugar, and nutmeg in the pressure cooker. Stir to mix and dissolve the sugar a bit. Lock on the lid and bring to pressure over high heat, about 6 minutes. Reduce the heat to low and cook for 5 minutes. Remove from the heat and let sit for 8 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure. Remove the lid and let sit for 2 minutes, until the steam subsides. Stir in the eggs and vanilla. Spoon into individual bowls and top with the compote. Or refrigerate and reheat before serving. Will keep in the refrigerator, covered, for up to 4 days.
- To Make the Rhubarb Strawberry Compote:
- Combine the ingredients in the pressure cooker. Stir to mix and dissolve the sugar a bit. Lock on the lid and bring to pressure over high heat, about 4 minutes. Reduce the heat to medium-high and cook for 2 minutes. Remove from the heat and let sit for 4 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure. Remove the lid, stir; and let sit until completely cool. Use right away or chilled. Will keep in the refrigerator; covered, for up to 4 weeks.
- In place of the Rhubarb Strawberry compote, top the pudding with:
- A sprinkle of ground cinnamon
- Several gratings of fresh nutmeg
- Fresh berries
- Sliced mango
- Lingonberry jam
- Maple syrup