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Pressure Cooked Rice Pudding
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 1/2 cups raw extra long-grain white rice
2 cups milk
2 cups water
1/2 cup golden raisins
pinch salt -- generous
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger -- generous
1/4 teaspoon freshly grated nutmeg
1/3 cup brown sugar, packed (up to 1/2 c)
1 tablespoon molasses
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
serves 6
Author's note: Best when still warm, this dry (as opposed to soupy) rice puddi
ng is great right from the pot. Comfort food at its very best! Plan to make i
t just before serving if you can.
Heat the butter in the cooker. Stir in the rice, taking care that all of the g
rains are coated with the butte. Immediately stir in the milk, water, raisins,
salt, spices, 1/3 cup brown sugar, and the molasses. Lock the lid in place an
d over high heat bring to high pressure. Adjust the heat to maintain high pres
sure, and cook for 3 minutes. Let the pressure drop naturally for 7 minutes.
Quick release any remaining pressure. Remove the lid, tilting it away from you
to allow any excess steam to escape.
If the rice is too chewy for your taste, replace the cover and let it continue
to cook in the residual heat for another minute or two, stirring in a few table
spoons of warm water if the mixture seems quite dry. When done, stir in the va
nilla and lemon zest. Adjust seasonings, adding extra brown sugar and spices t
o taste. Serve warm.
Serving suggestion: For a richer dessert, serve with a dollop of sweetened shi
pped cream.
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