See Also: Desserts · Pressure Cooker · Rice
Rice Pudding
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This was created for use in a pressure cooker, but can be cooked conventionally as well. Just "cook until done!"
2 tablespoons unsalted butter
1 1/2 cups uncooked long-grain rice
2 cups milk
2 cups water
1/2 cup raisins or other dried fruit
1/8 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 cup firmly packed brown sugar
1 tablespoons sorghum or molasses
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest
Heat the butter in the cooker and stir in the rice, stirring well to make sure all of the grains are coated with butter. Immediately stir in the milk, water, raisins, salt, spices, sugar, and sorghum. Lock the lid in place and bring to high pressure. Adjust the heat to maintain high pressure and cook for 3 minutes. Let the pressure drop naturally for 7 minutes. Quick-release any remaining pressure. Stir in the vanilla and lemon zest. Serve warm.
Recipe created 1997-03-03.
