Ingredients
4 cups cooked rice1 can (12 ounces) evaporated milk1 cup 2% milk1/3 cup sugar1/4 cup water3/4 cup dried cherries3 tablespoons butter, softened2 teaspoons vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
Preparation
Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.
