Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter -- for greasing a 5-cup souffle dish
3 c Cooked rice
1/4 c Currants or raisins
1 c Half and half or heavy cream
1/4 c Grand Marnier
3 lg Eggs
1/3 c Brown sugar -- firmly packed
1 ts Pure vanilla extract
2 ts Orange zest -- grated
1/2 ts Ground ginger
1/4 ts ground coriander (optional)
1 pn Salt
A richer and more traditional rice pudding.
Cut a piece of aluminum foil 2' long by 1' wide and double it twice
lengthwise to create a strip for moving the pudding dish to and from
the cooker.
Set aside.
Generously butter a 5-cup souffle dish or suitable alternative. Add
the rice and stir in the currants. In the bowl of a food processor,
combine the remaining ingredients and process for 1 minutes. Pour
over the rice and lightly stir so that the liquid is well
distributed. Cover the dis with aluminum foil so that the foil fits
tightly around the sides, leaving some room on top for the custard to
expand.
Set a trivet or steaming rack on the bottom of the cooker. Center the
pudding dish on the foil strip and gently lower it into the cooker.
Loosely fold the ends of the foil strip over the top of the pudding.
Pour in enough water to reach one third up the sides of the dish.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 12 minutes. Let
the pressure drop naturally, about 7 to 10 minutes. Remove the lid,
tilting it away from you to allow any excess steam to escape. Let the
custard cool slightly before removing it from the cooker with the aid
of the foil strip. If you aren't serving immediately, cut a few slits
in the foil top and let it remain war in the cooker, placing the lid
ajar, for up to one hour. To serve, scoop out the custard with a
large spoon.
Variation:
For an interesting change, substitute cooked brown rice for the white.
