Creamy Pressure Cooker Rice Pudding

1  cup		medium grain white rice
1/2  cup		splenda granulated
3-1/2  cups		1% milk
1/3  teaspoon		sea salt
2		eggs, slightly beatens
3/4  cup		canned milk
1  teaspoon		vanilla extract
2/3  cup		raisins
1/2  teaspoon		ground nutmeg
1/2  teaspoon		ground cinnamon (optional)

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy Pressure Cooker Rice Pudding ingredients. The serving size for any ingredient in Creamy Pressure Cooker Rice Pudding may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In pressure cooker pot, combine rice, splenda, salt and milk. Select Saute and bring to a boil, stirring constantly to dissolve sweetner. As soon as mixxture comes to a boil, cover and lock lid in place. Select LOW Pressure and set timer for 16 minutes.

While rice is cooking, whisk eggs with canned milk and vanilla.

When beep sound, turn off pressure cooker, wait 10 minutes tand then use quick pressure release. Carefully remove the lid. Stir the rice in pot.

Stir the egg mixture into the pot. Select Saute and cook uncovered until mixture just starts to boil. Turn off pressure cooker, stir in raisins and additional milk if it is too thick.
Serve immediately or pur into serving dishes and chill. Pudding will thicken as it cools, so add a little extra canned milk if serving cold.