Adding Ingredients & Liquids, Variation

ADDING INGREDIENTS & LIQUIDS

Honey Blueberry Rice Pudding

When cooking, always use a minimum of 1 1/2 cups of liquid. You may fill the pressure cooker up to a maximum of 2/3 full. This includes liquids and ingredients, (see illustration 3).

When cooking foods which produce foam or expand greatly such as peas, rice or beans, the pressure cooker should not be filled more than 1/2 full, (see illustration 4). To reduce foam, add one tablespoon of butter or oil to the pressure cooker prior to cooking.

A “Maximum Fill” mark has been embossed into your pressure cooker at the 2/3 level.

2/3

Max. Liquid

Min. Liquid

1 cup white rice, long- or short-grain 2 ¼ cup water

1 cinnamon stick 1” vanilla bean

½tsp. Salt 2 Tbs. Butter 1/3 cup honey

½cup granulated sugar 1 cup half & half

3 lg. Egg yolks

½cup blueberries

¼ tsp. Vanilla extract

In 3 1/3 qt. Pressure pan, combine rice, water, salt, cinnamon stick and vanilla bean. Secure lid. Over medium-high heat, bring to highest pressure (III). Reduce heat and cook 8 minutes. Release steam one level at a time until no pressure remains and you can remove the lid. Remove cinnamon stick and vanilla bean and add butter sugar and honey. Stir gently. Beat half

&half together with the egg yolks in small bowl. Add ro rice mixture along with the blueberries and vanilla. Cook over medium heat for 3 minutes or until mixture just comes to a simmer. Spoon pudding into individual serving dishes, sprinkle cinnamon on top. Cover and refrigerate or eat warm.

Variation

NEVER OVERFILL THE PRESSURE COOKER

Substitute golden raisins for the blueberries; or leave plain.

PC104 specifications

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