Pressure Cooked Rice Pudding Custard

* Exported from MasterCook *

Pressure Cooked Rice Pudding Custard

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
butter for greasing a 5-cup souffle dish
3 cups cooked rice
1/4 cup currants
or
raisins
1 cup half and half
or
heavy cream
1/4 cup Grand Marnier
3 large eggs
1/3 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
2 teaspoons grated orange zest
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander -- optional
pinch salt

serves 6

A richer and more traditional rice pudding.

Cut a piece of aluminum foil 2 feet long by 1 food wide and double it twice len
gthwise 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 a
nd stir in the currants. In the bowl of a food processor, combine the remainin
g ingredients and process for 1 minutes. Pour over the rice and lightly stir s
o that the liquid is well distributed. Cover the dis with aluminum foil so tha
t the foil fits tightly around the sides, leaving some room on top for the cust
ard 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 e
nds of the foil strip over the top of the pudding. Pour in enough water to rea
ch one third up the sides of the dish.

Lock the lid in place and over high heat bring to high pressure. Adjust heat t
o maintain high pressure, and cook for 12 minutes. Let the pressure drop natur
ally, 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 immediat
ely, cut a few slits in the foil top and let it remain war in the cooker, placi
ng the lid ajar, for up to one hour. To serve, scoop out the custard with a la
rge spoon.

Variation: For an interesting change, substitute cooked brown rice for the whi
te.

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