Instructions

• Rinse the pudding rice under cold water until the water runs clear. This washes away any dirt and starch to keep it fluffy, not sticky.
• Put the rinsed rice in your pressure cooker and add milk plus water. Make sure milk covers the rice enough for perfect broth depth but not drowning it.
• Seal the lid well with the sealing ring and set pressure cooker to high pressure.
• When pressure build starts, set timer for 15 minutes. You’re letting the rice soak up the liquid and soften real good.
• Quick release the pressure carefully once time’s up. Open lid and stir in sugar, grated ginger, cardamom powder, and maple syrup all at once so flavors blend.
• Gently fold in blueberries and pop the lid back on but don’t seal it tight. Use venting or just place lid loosely and cook on saute or simmer mode for 5-7 minutes until the pudding thickens and blueberries soften.
• Turn off heat and let pudding sit for 5 minutes to let flavors settle and thicken even more before serving warm or chilled.