Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 pudding is great right from the pot. Comfort food at its very
best! Plan to make it just before serving if you can.
Heat the butter in the cooker. Stir in the rice, taking care that
all of the grains 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 and over high heat bring to high
pressure. Adjust the heat to maintain high pressure, 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 tablespoons of warm water if the mixture seems
quite dry. When done, stir in the vanilla and lemon zest. Adjust
seasonings, adding extra brown sugar and spices to taste. Serve
warm.
Serving suggestion: For a richer dessert, serve with a dollop of
sweetened shipped cream.
