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.
22
Barbeque Pork Pull-Apart
3 ½ lb. pork shoulder blade roast
1 can or bottle beer (16 oz.)
1 cup water
1 Tbs. liquid smoke
1 tsp. onion salt
1 tsp. Kosher salt
1 tsp. coarse ground pepper
1 bottle (18 oz.) barbeque sauce (your favorite brand)
Pour beer, water and the next 4 seasonings into 31/2 qt. pressure pan. Stir
and allow bubbles to subside. Add washed pork roast. Secure lid, bring to
maximum pressure (III). Reduce heat to medium and cook 1 hour 15
minutes. Release pressure. Remove roast from pan and place onto a cutting
board. Discard liquid in pan. Remove bone and any large fat portions from
roast. Using two large forks, shred meat; or chop if you prefer. You may
serve the meat as is, drizzle barbeque on each serving, or return meat to pan
and add barbeque sauce, mixing well. Cover with glass lid and cook on low.
Serve on buns. Serve with additional sauce, dill pickle slices and thinly sliced
onion, if desired.
Cheesy Garlic Mashed Potatoes
10 medium white potatoes, halved
3 cloves garlic, peeled whole
3 tsp. salt
1 tsp. coarse-ground black pepper
½ stick butter, melted
¾ cup half-and-half, warmed
1 cup shredded sharp cheddar
Place halved potatoes, garlic and 2 tsp. salt into the 8 qt. pressure pan. Just
cover with warm water. Secure lid and bring to highest pressure (III) over
high heat. Reduce heat to medium and cook 7 minutes. Release pressure
one level at a time until lid can be removed. Drain potatoes. Place cooked
potatoes into a medium mixing bowl and add
the remaining salt, pepper, butter and half-and-half. Using the medium
speed of your Bravetti 300 watt hand mixer, whip to desired consistency
adding more half-and-half if needed. Add cheese and mix in on lowest
speed. Adjust salt and pepper to taste.
23
