RECIPES
96
RICE PUDDING
Serves: 4
20 minutes, RISOTTO function
Creamy and comforting! It is best to eat it the same day or the rice may become
chewy.
1 tablespoon butter
¼ cup long grain rice
2 cups milk
½ cup water
¹⁄
3
cup sugar
Cinnamon
½ teaspoon salt
1 egg
¼ cup evaporated milk
½ teaspoon vanilla
Use the BROWN setting to melt the butter. Stir in the rice and coat well with the
butter. Turn off the BROWN function. Add the milk, the water, the sugar and the
salt. Stir, close and lock the lid of the multi-coker and press the RISOTTO setting.
Set the timer for 20 minutes. When done, release the pressure and open the
cooker. In a small bowl, mix the egg, evaporated milk and vanilla. Stir in a small
amount of the hot liquid from the cooker, then add the mixture back to the cooker.
Use the SIMMER setting to cook the mixture, stirring constantly with a wooden
spoon, until the rice pudding just barely begins to bubble. Turn off the SIMMER
setting. Cool 10 minutes, stirring occasionally. Transfer to individual dessert bowls,
continue cooling to room temperature, and then refrigerate. Serve sprinkled with
cinnamon.
BLACK BEAN CONFETTI RICE
Serves: 4
10 minutes, WHITE RICE function
1 cup long grain white rice
½ cup chopped red peppers
1 scallion, chopped
½ cup cooked black beans
½ cup frozen corn
2 cloves garlic, pressed
1 ½ cups vegetable stock
¼ cup packed cilantro leaves, chopped fine
½ cup bottled medium salsa
Place rice, peppers, scallion, saffron threads, corn, beans and garlic in the cooker
with vegetable stock and set to WHITE RICE setting. Once WHITE RICE setting
is complete, release pressure and open the lid. Add chopped cilantro and salsa,
fluffing gently with a fork to mix. Serve hot.
