2 tablespoons Plugra unsalted butter
1 1/2 cups uncooked long-grain rice
2 cups milk
2 cups water
1/2 cup raisins or other dried fruit
1/8 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 cup firmly packed brown sugar
1 tablespoons sorghum or molasses
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest
Heat the butter in the cooker and stir in the rice, stirring well to
make sure all of the grains are coated with butter. Immediately stir in
the milk, water, raisins, salt, spices, sugar, and sorghum. Lock the lid
in place and bring to high pressure. Adjust the heat to maintain high
pressure and cook for 3 minutes. Let the pressure drop naturally for 7
minutes. Quick-release any remaining pressure. Stir in the vanilla and
lemon zest. Serve warm.
