Rice Pudding Cistard _ Pressure Cooker Recipe

Name: Rice Pudding Cistard _ Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 C cooked rice, white or brown; 1/4 C dried currants or 1/3 raisins; 1 C half-and-half or heavy cream; 1/4 C Grand Marnier (if desired); 3 eggs; 1/3 C brown sugar, firmly packed; 1 t vanilla extract; 2 t orange zest, fine; 1/2 t ginger, ground; 1/4 t coriander, ground; Pinch of salt

Servings: persons

3 C cooked rice, white or brown
1/4 C dried currants or 1/3 raisins
1 C half-and-half or heavy cream
1/4 C Grand Marnier (if desired)
3 eggs
1/3 C brown sugar, firmly packed
1 t vanilla extract
2 t orange zest, fine
1/2 t ginger, ground
1/4 t coriander, ground
Pinch of salt

1
["1. Create a lift by using a 2' length of aluminum foil and doubling it twice, lengthwise.", "2. Butter a 5 C souffle dish.", "3. Add the rice and currants.", "4. Blend or whisk the cream with the remaining ingredients.", "5. Pour cream mixture evenly over the rice.", "6. Cover the dish with aluminum foil, leaving room for expansion, and wrap ends under bottom.", "7. Set dish on a steaming rack in the cooker.", "8. Pour in water until it reaches one third up the side of the dish.", "9. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 12 minutes.", "10. Use natural-release method.", "11. Let custard cool slightly before removing from cooker.", "", "Note: If the pudding will not be served immediately it can be kept warm in the cooker for up to an hour by cutting a large ""x"" on the foil top. Place cooker's lid slightly ajar."]

1144

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 C cooked rice, white or brown, 1/4 C dried currants or 1/3 raisins, 1 C half-and-half or heavy cream, 1/4 C Grand Marnier (if desired), and more.

Yes, Rice Pudding Cistard _ Pressure Cooker falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Pudding Cistard _ Pressure Cooker

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