Put all ingredients in the pressure cooker and bring to the boil, stirring occasionally. Then close the pressure cooker tightly and leave it on the switched off ceramic hob for 22 minutes.
After the time has elapsed, open the rice pudding and stir well with a whisk, let it become a little mushy at a medium temperature while stirring.
Fill into bowls and let cool. It tastes best warm, but can also be enjoyed cold.
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