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DESSERTS
RICE PUDDING
A not too sweet dessert that takes only minutes
to prepare with leftover rice and a short time to
cook. To keep rice from sinking to the
bottom, stir gently after 9 minutes of cooking,
before the top sets completely.
Ingredients
NHS-10
NHS-18
Large eggs
1
2
Sugar
2 Tbsp.
3 Tbsp.
Vanilla
1/2 tsp.
3/4 tsp.
Salt
a pinch
a pinch
Warm Milk
120 cc
240 cc
Cold Cooked Rice
40 cc
80 cc
Raisins
1 Tbsp.
2 Tbsp.
Cinnamon and Sugar
Garnish
Water
180 cc
240 cc
Cooking Time
25 min.
28 min.
In a small bowl, whisk together eggs,
sugar,vanilla and salt until blended.
Stir in milk, rice and raisins. Pour into 3 oven¬
proof glass custard cups.
(for NHS -10: 3 ounce size, for NHS-18: 6
ounce size). Place steaming tray in cooking
pan; add cold water. Place filled custard cups
on top of steaming tray. Cover rice cooker with
glass lid. Push switch to COOKING.
To test doneness, insert a table knife halfway
between center and edge of pudding. If knife
comes out clean it is ready. Remove custard
cups with tongs.
Sprinkle pudding with cinnamon-sugar
mixture to taste. Serve warm or cold.
GENERAL PRECAUTIONS
1. Do not immerse the main body in water or
any other liquids.
2. Wash the inner pan and lid with hot, soapy
water. Do not use abrasives or metal polish
as it may scratch the nonstick surface of the
pan.
CARAMELCUSTARD
Delicious caramel custards cook quickly and
easily in your rice cooker.
Ingredients
NHS-10
NHS-18
Large Eggs
1
2
Egg Yolk
1
1
Vanilla
1/2 tsp.
3/4 tsp.
Salt
a pinch
s pinch
Sugar (to be divided)
4 Tbsp.
7 Tbsp.
Scalded Milk
160 cc
300 cc
Ground Nutmeg
Water
180 cc
240 cc
Cooking Time
25 min.
28 min.
In small bowl, whisk together eggs, egg yolk,
vanilla, salt and half amount of sugar (for
NHS-10: 2 Tbsp., for NHS-18: 3 1/2 Tbsp.)
until blended; set aside. Place remaining
amount of sugar in a 2-quart saucepan. Heat
over medium heat, stirring constantly with a
wooden spoon until the sugar melts and is
golden brown. Pour the hot milk carefuly into
the saucepan (it will sizzle, foam up and the
sugar will become brittle) and heat and stir
until the caramel dissolves, about 3 minutes.
Allow milk mixture to cool to 176°F. Gradually
whisk milk mixture into egg mixture. Pour into
3 oven-proof glass custard cups, (for NHS-10:
3 ounce size, for NHS-18: 6 ounce size)
Sprinkle lightly with ground nutmeg.
Place steaming tray in cooking pan; add cold
water. Place filled custard cups on top of
steaming tray. Cover rice cooker with glass lid.
Push switch to COOKING. To test doneness,
insert a table knife halfway between center
and edge of custard; if knife comes out clean it
is ready. Remove custard cups with tongs.
Serve warm or cold.
3. Remove foreign objects from the surface of
the cooking heater and the bottom of the
inner pan.
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6
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