Filter
Top Products
34
RICE PUDDING
1 cup long-grain white rice
1
1
⁄
2
cups water
1 cup water
• • • • • • •
1 cup whole milk
1
⁄
2
cup sugar
1
⁄
2
cup raisins
1
⁄
2
teaspoon cinnamon
Combine rice and 1
1
⁄
2
cups water in a metal bowl which ts loosely in cooker. Cover bowl rmly 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 rmly 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
2 eggs, slightly beaten
1
⁄
4
cup sugar
1
⁄
4
teaspoon salt
1
⁄
2
teaspoon vanilla
Nutmeg
1 cup water
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on
custards. Cover each cup rmly 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
1 can (16 ounces) solid-pack
pumpkin
1 can (14 ounces) sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped
candied ginger, optional
1
⁄
4
teaspoon ground cloves
1 cup water
• • • • • • •
Whipped cream, optional
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each
cup rmly 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
PETITE PUMPKIN CUSTARDS
TAPIOCA PUDDING
2 cups lowfat milk
2 tablespoons quick cooking
tapioca
2 eggs, slightly beaten
1
⁄
3
cup sugar
1
⁄
2
teaspoon vanilla
1 cup water
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 rmly 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