Presto Electric Pressure Cooker Rice Pudding, Vanilla Custard, Petite Pumpkin Custards, servings

RICE PUDDING

1	cup long-grain white rice	1	cup whole milk
11⁄2	cups water	1⁄2	cup sugar
1	cup water	1⁄2	cup raisins
	• • • • • • •	1⁄2	teaspoon cinnamon

Combine rice and 11⁄2 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

VANILLA CUSTARD

2	cups lowfat milk	1⁄2	teaspoon vanilla
2	eggs, slightly beaten		Nutmeg
1⁄4	cup sugar	1	cup water
1⁄4	teaspoon salt

Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Chill.

Nutrition Information Per Serving	4 servings
137 Calories, 4 g Fat, 118 mg Cholesterol

Petite Pumpkin Custards

1	can (16 ounces) solid-pack	1	teaspoon finely chopped
	pumpkin		candied ginger, optional
1	can (14 ounces) sweetened	1⁄4	teaspoon ground cloves
	condensed milk	1	cup water
3	eggs, beaten		• • • • • • •
1	teaspoon ground cinnamon		Whipped cream, optional

Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups 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. Refrigerate until chilled. Serve with whipped cream, if desired.

Nutrition Information Per Serving	8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol

TAPIOCA PUDDING

2	cups lowfat milk	1⁄3	cup sugar
2	tablespoons quick cooking	1⁄2	teaspoon vanilla
	tapioca	1	cup water
2	eggs, slightly beaten

Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Chill.

Nutrition Information Per Serving	6 servings
113 Calories, 3 g Fat, 75 mg Cholesterol

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