*  Exported from  MasterCook  *
                        Pressure Cooked Rice Pudding
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    1 1/2  cups          raw extra long-grain white rice
    2      cups          milk
    2      cups          water
      1/2  cup           golden raisins
           pinch         salt -- generous
    1      teaspoon      ground cinnamon
      1/4  teaspoon      ground ginger -- generous
      1/4  teaspoon      freshly grated nutmeg
      1/3  cup           brown sugar, packed (up to 1/2 c)
    1      tablespoon    molasses
    1      teaspoon      pure vanilla extract
    1      teaspoon      grated lemon zest
 serves 6
 Author’s note:  Best when still warm, this dry (as opposed to soupy) rice puddi
 ng is great right from the pot.  Comfort food at its very best!  Plan to make i
 t just before serving if you can.
 Heat the butter in the cooker.  Stir in the rice, taking care that all of the g
 rains are coated with the butte.  Immediately stir in the milk, water, raisins,
  salt, spices, 1/3 cup brown sugar, and the molasses.  Lock the lid in place an
 d over high heat bring to high pressure.  Adjust the heat to maintain high pres
 sure, and cook for 3 minutes.  Let the pressure drop naturally for 7 minutes.  
 Quick release any remaining pressure.  Remove the lid, tilting it away from you
  to allow any excess steam to escape.
 If the rice is too chewy for your taste, replace the cover and let it continue 
 to cook in the residual heat for another minute or two, stirring in a few table
 spoons of warm water if the mixture seems quite dry.  When done, stir in the va
 nilla and lemon zest.  Adjust seasonings, adding extra brown sugar and spices t
 o taste.  Serve warm.
 Serving suggestion:  For a richer dessert, serve with a dollop of sweetened shi
 pped cream.
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