COCONUT RICE PUDDING
INGREDIENTS
1 1/2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 cups arborio rice
1 tablespoon almond essence
1/2 cups golden raisins
1/4 teaspoon ground cinnamon, optional
METHOD
1.
Combine the coconut milk, milk, sugar and salt in uncovered pressure cooker.
Set emperature to 350° and bring contents to boil.
2.
Add rice and almond essence. Stir until well blended.
3.
line the arrows on the lid handles up with the inner pot handles.
4.
Secure lid on pressure cooker.
5.
Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 300°. Set a kitchen timer for 8 minutes.
6.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
7.
Stir in raisins and cinnamon until well incorporated. Cover and allow to cool for
10 minutes. Serve warm or cold.
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FLAN
Serves 5
INGREDIENTS
3/4 cup sugar
3 cups water
3 large eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 cup milk
1 tablespoon vanilla
METHOD
1.
In a nonstick skillet, melt sugar over medium heat until it becomes a caramel-like
color. Pour caramel evenly between 4 custard cups.
2.
Put water in pressure cooker and begin to heat at 400°.
3.
Mix all other ingredients well and pour into prepared cups.
4.
Wrap each cup well with aluminum foil. Place on rack in pressure cooker. Secure
lid on pressure cooker.
5.
When pressure indicator pops up, set a kitchen timer for 15 minutes.
6.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
7.
Remove custard cups from pot and refrigerate until ready to serve.
8.
To serve, run a knife around the inside of custard cup, place a plate over cup,
and invert flan onto plate.
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NOTE: ALL RECIPES IN THIS
MANUAL USE 15 POUNDS
OF PRESSURE (15 PSI).
