Filter
Top Products
ADDING INGREDIENTS & LIQUIDS Honey Blueberry Rice Pudding
1 cup white rice, long- or short-grain
2 ¼ cup water
1 cinnamon stick
1” vanilla bean
½ tsp. Salt
2 Tbs. Butter
1/3 cup honey
½ cup granulated sugar
1 cup half & half
3 lg. Egg yolks
½ cup 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
Substitute golden raisins for the blueberries; or leave plain.
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).
Max. Liquid
2/3
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.
Min. Liquid
A “Maximum Fill” mark has been
embossed into your pressure cooker at
the 2/3 level.
NEVER OVERFILL THE PRESSURE COOKER
22
5