Wolfgang Puck WPPCR005C manual Creamy Dreamy Rice Pudding, White Chocolate Cheesecake

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TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 49

Creamy Dreamy Rice Pudding

4 - 6 Servings

INGREDIENTS

2 cups water

1 cup rice, such as long grain (my favorite is baby basmati)

1 tablespoon unsalted butter (important to control foaming) 1/2 teaspoon kosher salt

1 split vanilla bean, Tahitian preferred 1/2 cups half and half

3/4 cups granulated sugar

1 teaspoon fresh lemon juice

METHOD

1Combine water, rice, butter, salt and vanilla bean in cooking pot.

2Lock lid in place. Select Rice setting, but cancel cooking after 5 minutes (1 minute earlier than preset time.)

3When cooking cycle is complete, allow pressure to release naturally. When all pressure has been released, remove lid, tilting it away from you to avoid steam.

4. Add remaining ingredients and stir thoroughly.

5The pudding will be quite runny, but that is how I prefer it since it thickens up considerably as it cools. If you like it thick, select Rice setting again but do not lock on lid. Bring to a full boil and turn off.

6Serve warm. Add dried fruit, fresh fruit, cinnamon or other spices as desired.

Recipe courtesy Marian Getz, Wolfgang Puck Chef

White Chocolate Cheesecake

6 - 8 Servings

INGREDIENTS

3 packages (8 ounces each) cream cheese 1/2 cup powdered sugar

3 large eggs

1 tablespoon vanilla

1 pinch salt

6 ounces white chocolate, melted in microwave until smooth

3 cups water

Raspberry Sauce (page 54)

METHOD

1Prepare a 7-inch springform pan by lining the bottom with parchment paper or wax paper. Assemble the springform around the paper-coated bottom. Spray interior with cooking spray.

2In a mixing bowl, cream together sugar and cream cheese with an electric mixer until smooth. (This can also be done with a food processor fitted with a metal chopping blade.) Add eggs one at a time. Add vanilla, salt, and melted white chocolate. Pour batter into prepared pan.

3Top pan with a paper towel. Wrap well with aluminum foil.

4Add water to cooking pot. Place assembled springform pan in cooking pot. Lock lid in place.

5Select Rice function, and set timer for 30 minutes.

6When cooking cycle is complete, leave cheesecake in the pressure cooker for an additional 30 minutes before removing.

7Chill cheesecake for at least 3 hours before serving. Serve with Raspberry Sauce and garnish with mint and fresh raspberries.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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