Table of Contents
Advertisement
Wild Rice with Raisins and Pecans
1 tablespoon vegetable oil
1 medium onion, finely chopped
1½ cups wild rice
2 cups beef broth
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
Herbed Jasmine Rice
1 tablespoon butter
¼ cup chopped onion
1 cup jasmine rice
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon dried rosemary
1½ cups chicken broth
• • • • • • •
¼ cup chopped walnuts
Desserts
There are some desserts that the pressure cooker does remarkably well: custards, puddings (especially bread pudding), and cheesecake. These
desserts may be prepared in oven-safe custard cups, ramekins, or any metal mold or form which will fit loosely in the cooking pot. Fill molds
⅔ full and cover the top securely with aluminum foil. Place the mold or ramekins on the cooking rack in the cooking pot. The pressure cooker
will hold up to 6 ramekins, depending on the shape and size. To position more than 3 ramekins in the cooking pot, you will need to place 3 of
the ramekins on the cooking rack and then position the remaining ramekins on top of the first layer, making sure to stagger the top layer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
Custard
2 eggs, beaten
3 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups milk
1 cup water
Variations:
Coconut Custard
Follow the custard directions above but, before pouring custard mixture into ramekins, place 1 tablespoon of shredded
coconut into each of the ramekins.
Chocolate Custard
Follow the custard directions, mixing eggs, sugar, vanilla, and salt. Then heat milk and 1 square (1 ounce) of grated
baking chocolate just until chocolate is melted. Allow to cool slightly and then add to the egg mixture. Follow the rest
of the custard directions.
FOR DESSERTS, DO NOT FILL COOKING POT OVER ⅔ FULL!
With cooking pot in cooker body, press SAUTÉ and preheat
cooker. Add oil and onion; sauté onion until translucent.
Press CANCEL. Add wild rice and broth. Close cover.
Place quick pressure release valve on vent pipe. Press
MULTIGRAIN and then adjust time to 23 minutes.
When time is up, allow pressure to drop of its own accord.
Stir in raisins and pecans; allow to steam for 5 minutes.
8 servings
With cooking pot in cooker body, press SAUTÉ and preheat
cooker. Add butter and melt. Add onion; sauté until tender.
Add rice, marjoram, thyme, and rosemary; stir to coat the
rice. Press CANCEL; add broth. Close cover. Place quick
pressure release valve on vent pipe. Press RICE.
When time is up, allow pressure to drop of its own accord.
Stir in walnuts.
8 servings
Mix eggs, sugar, vanilla, and salt in a medium bowl. Add
milk and mix well. Pour ½ cup of the custard mixture
into each of four 5-ounce ramekins. Cover the top of each
ramekin securely with aluminum foil. Add water and
cooking rack to cooking pot. Place 3 of the ramekins on
the cooking rack and then place the remaining ramekin in
the center on top of the first layer of ramekins. Close cover.
Place quick pressure release valve on vent pipe. Press
DESSERTS and then adjust time to 5 minutes.
When time is up, use quick pressure release method.
Remove ramekins to cool on a wire rack. Refrigerate until
chilled.
4 servings
21
Advertisement
Chapters
Table of Contents
