Rice Pudding

Adapted From cooking.nytimes.com

Ingredients

• 3/4 Cup Short-Grain Rice
• 2.5 Cup Whole Milk
• 1/3 Cup Sugar
• 1 tsp Cinnamon
• 1/4 tsp Lemon Juice
• 1/2 tsp Vanilla Extract
• 1/2 tsp Salt
• 1/2 Cup Heavy cream
• 2 Egg Yolks
• 1/2 Cup Raisins

Instructions

1. Pressure cook rice, milk, sugar, cinnamon, lemon, vanilla, and salt for 10 minutes. Wait 10 more minutes before releasing pressure.
2. Whisk cream and yolks.
3. Mix cream mix with cooked rice. It will cook while you do this, so stir it for a few minutes.
4. Mix in raisins.
5. Chill.

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