*  Exported from  MasterCook  *
 
                    Pressure Cooked Rice Pudding Custard
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         butter for greasing a 5-cup souffle dish
    3      cups          cooked rice
      1/4  cup           currants
                         or
                         raisins
    1      cup           half and half
                         or
                         heavy cream
      1/4  cup           Grand Marnier
    3      large         eggs
      1/3  cup           firmly packed brown sugar
    1      teaspoon      pure vanilla extract
    2      teaspoons     grated orange zest
      1/2  teaspoon      ground ginger
      1/4  teaspoon      ground coriander -- optional
           pinch         salt
 
 serves 6
 
 A richer and more traditional rice pudding.
 
 Cut a piece of aluminum foil 2 feet long by 1 food wide and double it twice len
 gthwise to create a strip for moving the pudding dish to and from the cooker.  
 Set aside.
 
 Generously butter a 5-cup souffle dish or suitable alternative.  Add the rice a
 nd stir in the currants.  In the bowl of a food processor, combine the remainin
 g ingredients and process for 1 minutes.  Pour over the rice and lightly stir s
 o that the liquid is well distributed.  Cover the dis with aluminum foil so tha
 t the foil fits tightly around the sides, leaving some room on top for the cust
 ard to expand.
 
 Set a trivet or steaming rack on the bottom of the cooker.  Center the pudding 
 dish on the foil strip and gently lower it into the cooker.  Loosely fold the e
 nds of the foil strip over the top of the pudding.  Pour in enough water to rea
 ch one third up the sides of the dish.
 
 Lock the lid in place and over high heat bring to high pressure.  Adjust heat t
 o maintain high pressure, and cook for 12 minutes.  Let the pressure drop natur
 ally, about 7 to 10 minutes.  REmove the lid, tilting it away from you to allow
  any excess steam to escape.  Let the custard cool slightly before removing it 
 from the cooker with the aid of the foil strip.  If you aren't serving immediat
 ely, cut a few slits in the foil top and let it remain war in the cooker, placi
 ng the lid ajar, for up to one hour.  To serve, scoop out the custard with a la
 rge spoon.
 
 Variation:  For an interesting change, substitute cooked brown rice for the whi
 te.
 
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