2 cups hot milk
1 cup whipping cream or half-and-half
6 tablespoons margarine, melted
3/4 cup long grain rice
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon grated lemon rind
2 cups water
Light brown sugar
Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind
in metal bowl that fits loosely in a 4- or 6-quart pressure cooker.
Cover bowl firmly with aluminum foil. Place 2 cups water, cooking
rack or steamer basket, and bowl in cooker. Close cover securely.
Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds
pressure. Let pressure drop of its own accord. Open pressure cooker
and let rice steam, uncovered, 15 minutes. Stir to mix. Spoon into
bowls; sprinkle lightly with brown sugar.