Rice pudding
1. Preparing the rice
Wash the rice well and drain. Place in the
bowl with the paddle. Cut the vanilla pod in
half lengthways to expose the seeds.
2. Cooking the rice pudding
Add the milk and vanilla pod. Select
programme
P5
and press OK, then select
15 minute cooking time and press OK.
When it beeps, check the consistency of
the pudding. If there is too much liquid,
cook for another 3 to 5 minutes.
3. Adding the sugar
Add the sugar 1 minute before the end of
the cooking time. Remove the vanilla pod
and serve.
Variations:
•
For a creamier rice pudding, add 100 ml
single or double cream 1 minute before
the end of the cooking time.
•
Omit the vanilla pod and instead add a
handful of raisins 1 minute before the
end of the cooking time.
Note: It is normal for the milk to caramelise
slightly on the base of the bowl and form a
thin, brown skin.
Onion marmalade
1. Preparing the ingredients
Peel the onions and cut into thin slices
lengthways from root to the shoot end.
Add to the bowl together with the olive oil.
Cover with the lid.
2. Cooking the ingredients
Select Tradition programme
P3
and press
OK, then select 10 minutes cooking time
and press OK. At the end of the cooking
time, add the other ingredients. Cover with
the lid and select Tradition programme
P3
and press OK, then select 15 minutes
cooking time and press OK. Five minutes
before the end of the cooking time,
regularly check the consistency to avoid
overcooking. The marmalade should be
thick and pulpy with no excess liquid.
It is ready when a wooden spoon drawn
through the pan leaves a clear trail that
only very slowly fills with juice.
3. Filling the jars
Allow to cool a little, then ladle into clean,
sterilized jars. Cover with a lid and label.
Either use straightaway or store in a cool,
dry, dark place and use within 2 months.
Serve warm or cold.
Serve with
Pâtés, terrines, sausages, cheese or a
ploughman’s lunch.
Variations:
•
Use red onions or shallots instead of
ordinary onions.
•
Substitute soft light brown sugar for
granulated sugar
Tradition
P3
1 kg onions
6 tablespoons sunflower oil
75 g granulated sugar
300 ml dry white wine
100 ml sherry vinegar
2 pinches salt
freshly ground black pepper
Cooking time: 10 min + 13 - 15 min
Yield: about 2 lb
Desserts
P5
1 litre semi-skimmed milk
150 g Arborio risotto rice*
50 g granulated sugar
1 vanilla pod, sliced in half (optional)
Cooking time: about 15 - 20 min
Serves 4
* For best results we recommend using Arborio risotto rice instead of pudding rice for this recipe. Pudding rice
takes slightly longer to cook.
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