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vanilla bean into the pot and swish it around. Add the whole vanilla pod also and bring the
whole mixture to a light simmer. Cancel BROWNING.
Add rice and give it a quick stir. Close lid and turn to lock into place. Adjust the Pressure Valve
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to Airtight. Program the pressure cooker for 15-minutes.
Once the cooking is complete, let it drop down in pressure on its own, do not manually
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release the valve to Exhaust. The pressure should drop on its own in about 10-minutes. Once
all pressure is released, the Float Valve will drop, allowing you to unlock and open the lid.
Press the CANCEL button to turn off the Keep Warm feature. Remove cinnamon sticks, orange
zest and vanilla pod and discard.
Open two cans of Sweetened Condensed Milk and add to the rice pudding and stir. Allow to
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cool slightly, then cover and place into refrigerator to cool completely.
Serve warm or cold with a drizzle of honey if desired. Garnish with sliced strawberries,
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blueberries, orange zest or nutmeg.
PUMPKIN BOURBON CHEESECAKE
SERVES 6
Ingredients
Crust:
4-6 Macaroons
4 Sheets Graham Crackers
Filling:
2 (8oz.) Cream Cheese
1/2 Cup White Sugar
1 Tsp Vanilla Bourbon Extract
1 Tsp Whiskey or Bourbon
Directions:
Using a food processor, process the Crust ingredients into a coarse and crumbly mixture.
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Grease spring-form pan (not included) so cheesecake doesn't stick. Take the crumbs and start
forming and flattening them into pan. Make sure to have the crust come up the sides of the
pan as well, about an inch high.
For the filling, using a mixer or stand mixer, mix together the first three ingredients: cream
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cheese, sugar, vanilla extract and bourbon. Mix until smooth and then add remaining
ingredients until that is smooth as well. Use a spatula and pour the mixture into the spring-
form pan over the crust.
Use a spoon to smooth it out as best as you can. Tap the pan a bit to get rid of any air bubbles.
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Pour 2 cups of water into the main cooking pot of the pressure cooker. Set a trivet (not
-
included) into the center of the pan and place the spring-form pan onto trivet. You do NOT
want the water touching the pan, that's what the trivet is doing, lifting it up above the water
line.
Shut the lid and turn to lock into position. Adjust Pressure Valve to "Airtight". Program the
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pressure cooker for 15-minutes. When finished, allow the unit to drop down in pressure by
itself.
Use this time to make a garnish using Whipped Cream, chopped up nuts or melted pumpkin
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butter. Add a dash of whiskey to it if you want it runnier. Give it a good whisk.
Once the pressure cooker has completely dropped down in pressure, open the lid and remove
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the cheesecake carefully. It may look too moist, but let it rest for a few minutes and then pop
it into the refrigerator for at least 3-4 hours to firm up.
Slice and garnish with pumpkin butter, whipped cream and chopped nuts and serve
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immediately.
1-2 Tbsp Butter
3/4 Cup Canned Pumpkin
2 Eggs
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp All Spice or Pumpkin Spice
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