English Pudding With Cranberries And Walnuts Rice Cooker Recipes

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Steps:

• In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.
• While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.
• In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.
• Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
• Stir walnuts into sauce and serve rice pudding with sauce.

Steps:

• Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.

Steps:

• In a bowl place the eggs, milk and water and whisk thoroughly. Add the salt and flour and beat lightly to work out any lumps. Pass through a strainer and place to one side. In a Yorkshire pudding pan, place a little lard, beef drippings or vegetable oil. Place tray into a hot oven at 350F degrees until the tray begins to smoke. Remove, fill with batter, place back into the oven and cook for 10 to 12 minutes. When cooked, remove and keep warm.
• Chef Michael Bonacini.

Steps:

• Set up your rice cooker for steaming by placing a small trivet or wire cooking rack in the bottom of the rice bowl. Fill the bowl 1/4 to 1/3 full of hot water and then close the cover and set for the regular cycle. If the water boils before you are ready to steam your pudding, turn the switch to "keep warm" and then when you are ready switch back to cooking.
• Grease or coat the inside of a 1 1/2 quart round melon-shaped tin pudding mold with a clip-on lid with butter-flavored Pam spray.
• In a large bowl combine all the pudding ingredients in the order given with a rubber spatula to fold in ingredients until evenly moistened.
• Scrape batter into prepared mold, filling it 2/3 full, snap on the lid. Set mold on the trivet or rack in the bottom of the rice cooker, making sure it is covered and tipped. Close cover and reset the cooker for the regular cycle to bring back to a boil, if necessary. Steam for one hour, checking to make sure the water doesn't boil off. Check pudding for doneness -- it will feel firm to the touch and it should be puffed, rising to fill mold and a cake tester (or use a toothpick) inserted in center will come out clean. Unplug machine.
• Using oven mitts transfer mold from the steamer to a wire rack and remove the lid. Let stand for a few minutes and then turn upside down to unmold pudding on a serving plate.
• Serve warm cut into wedges with custard sauce (recipe follows).
• To make the custard sauce:.
• In a medium saucepan over medium heat scald milk. Set aside.
• In a large bowl or food processor combine sugar and cornstarch.
• Whisk in the egg yolks and vanilla. Beat with a whisk or process until light colored and foamy. Whisking constantly or with the food processor running add the hot milk to the mixture. Pour custard sauce back into the saucepan.
• Cook over medium-low heat, stirring constantly with a whisk until thickened and smooth and the sauce coats a wooden spoon (5 minutes). DO NOT BOIL.
• Pour sauce into a serving bowl and let cool to room temperature.
• Refrigerate, covered, until serving time and then serve cold over the pudding with a little vanilla around each pudding wedge.