Components
- 1 tea cup of rice
- 3 tea cups of milk
- 2 cups of water (tea)
- One can of condensed milk (395 g)
- pieces of the peel from one orange-baia
- 1 cinnamon stick
- Three cloves from India
- A small amount of salt, about a pinch
- cinnamon powder as desired for serving
Setup phase
- Add the rice, milk, water, orange peel, cinnamon stick, cloves, and salt to the electric pressure cooker. Stir, connect the device, and set it to cook on high pressure for 10 minutes.
- Once the cooking time is complete, the pressure cooker shuts off automatically and gradually releases the pressure, keeping the rice sweet and warm. Note: Allow the pressure to release naturally until the indicator shows that it is safe to open the cooker; this process takes around 20 minutes and avoids hot broth spilling through the valve. During this time, the rice absorbs more of the cooking broth, becoming softer and creamier with a sweeter taste.
- Remove the lid, stir in the condensed milk, and keep the pan on “keep” mode for an additional 5 minutes, occasionally stirring to make the rice even creamier. Pour the sweet rice into a bowl and let it rest at room temperature. Serve topped with a sprinkle of cinnamon.
If you like, you can refrigerate the sweet rice and serve it chilled.
