Presto 1341, 1282, 1241, 1362, 1264 manual Desserts, stuffed apples, Rice Pudding

Desserts

Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker. Fill molds only ⅔ full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the mold. Place the mold or custard cups on the cooking rack in the cooker. Refer to the chart below for the number of custard cups your cooker will hold and how the custard cups should be positioned on the cooking rack.

To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be necessary to bring the cooker back up to pressure and cook the custard a minute or two longer.

Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.

	Quantity
Cooker Stock Number	of Custard Cups	Positioning Instructions
4-Qt. Aluminum (stock no. 01241)	4	Place two custard cups on cooking rack. Then, stack the other two custard
		cups opposite the bottom two custard cups.
4-Qt. Stainless (stock no. 01341)	3	Place three custard cups on cooking rack.
6-Qt. Aluminum and 6-Qt. Stainless	6	Place three custard cups on cooking rack. Then, stack the other three
(stock no. 01264 and 01362)		custard cups opposite the bottom three custard cups.
8-Qt. Aluminum (stock no. 01282)	8	Place four custard cups on cooking rack. Then, stack the other four custard
		cups opposite the bottom four custard cups.

FOR DESSERTS, DO NOT FILL

PRESSURE COOKER OVER 2⁄3 FULL!

Operating the cooker without cooking liquid oR

allowing the cooker to boil dry will damage the cooker.

stuffed apples

¼	cup golden raisins	½	teaspoon ground cinnamon
½	cup dry red wine	4	cooking apples
¼	cup chopped nuts	1	tablespoon butter
2	tablespoons sugar	1	cup water
½	teaspoon grated orange rind

Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly together at top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly.

Cool cooker at once.

Nutrition Information Per Serving	4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol

RICE PUDDING

1	cup long-grain white rice	1	cup whole milk
1½	cups water	½	cup sugar
1	cup water	½	cup raisins
	• • • • • • •	½	teaspoon cinnamon

Combine rice and 1½ cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir milk, sugar, raisins, and cinnamon into rice. Cover bowl firmly with aluminum foil. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Nutrition Information Per Serving	6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol

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