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5QPressureCookerMan08
6/5/08
12:12 PM
Creamy Dreamy Rice Pudding
4 - 6 Servings
INGREDIENTS
2 cups water
1 cup rice, such as long grain (my favorite is baby basmati)
1 tablespoon unsalted butter (important to control foaming)
1/2 teaspoon kosher salt
1 split vanilla bean, Tahitian preferred
1/2 cups half and half
3/4 cups granulated sugar
1 teaspoon fresh lemon juice
METHOD
1
Combine water, rice, butter, salt and vanilla bean in cooking pot.
2
Lock lid in place. Select Rice setting, but cancel cooking after
5 minutes (1 minute earlier than preset time.)
3
When cooking cycle is complete, allow pressure to release naturally.
When all pressure has been released, remove lid, tilting it away from
you to avoid steam.
4. Add remaining ingredients and stir thoroughly.
5
The pudding will be quite runny, but that is how I prefer it since it
thickens up considerably as it cools. If you like it thick, select Rice
setting again but do not lock on lid. Bring to a full boil and turn off.
6
Serve warm. Add dried fruit, fresh fruit, cinnamon or other spices
as desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Page 49
49
White Chocolate Cheesecake
6 - 8 Servings
INGREDIENTS
3 packages (8 ounces each) cream cheese
1/2 cup powdered sugar
3 large eggs
1 tablespoon vanilla
1 pinch salt
6 ounces white chocolate, melted in microwave until smooth
3 cups water
Raspberry Sauce (page 54)
METHOD
1
Prepare a 7-inch springform pan by lining the bottom with
parchment paper or wax paper. Assemble the springform around the
paper-coated bottom. Spray interior with cooking spray.
2
In a mixing bowl, cream together sugar and cream cheese with an
electric mixer until smooth. (This can also be done with a food
processor fitted with a metal chopping blade.) Add eggs one at a
time. Add vanilla, salt, and melted white chocolate. Pour batter into
prepared pan.
3
Top pan with a paper towel. Wrap well with aluminum foil.
4
Add water to cooking pot. Place assembled springform pan in
cooking pot. Lock lid in place.
5
Select Rice function, and set timer for 30 minutes.
6
When cooking cycle is complete, leave cheesecake in the pressure
cooker for an additional 30 minutes before removing.
7
Chill cheesecake for at least 3 hours before serving. Serve with
Raspberry Sauce and garnish with mint and fresh raspberries.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
50
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