Revere Meals n' Minutes Recipes ~~ Instructions ~~ Rice ~ Desserts ~

Risotto Pudding Lee's Style

Ingredients

Arborio Rice
2/3 cup Arborio rice, washed
1 cinnamon stick
1 tsp vanilla
1 Tbs butter
1 1/3 cup water
1/3 cup sugar

Custard
3 eggs, lightly beaten
1/3 cup sugar
1 1/4 cup skim milk
1 tsp vanilla

slivered almonds
pinoli
zest orange or lemon
dried cranberries

Sauce
1 cup raspberries or blueberries
1/4 cup seedless raspberry preserves
1 Tbs Kirsch

Directions
  1. Set pressure regulator to "1".
  2. Combine the 2/3 cup washed Arborio rice, cinnamon stick, Tbs. butter, teaspoon vanilla, and the 1 1/3 cups water in the cooker.
  3. Cook on "High" for 9 minutes. Release the pressure immediately.
  4. Remove the rice into a separate bowl and stir in the third cup sugar, pinoli nuts, slivered almonds and dried cranberries. Put into a buttered 6-inch souffle dish.
  5. Combine the 3 lightly beaten eggs, 1/3 cup sugar, one and 1/4 cups skim milk, 1 tsp vanilla. Pour over the rice. Cover dish with aluminum.
  6. Put meat rack into cooker. Add about 1/4 cup water or more just to top of rack. Lower souffle dish into cooker. Cover and cook on "Low" for 45 minutes. Release pressure immediately and let sit for 15 minutes.

 

Source: Based on Berry Risotto Pudding Revere Electronics Meal'n Minutes Desserts Page 29

Rice
2/3 cup Arborio rice, washed
1 cinnamon stick
1 tsp vanilla
1 Tbs butter
1 1/3 cup water
1/3 cup sugar

Custard
3 eggs, lightly beaten
1/3 cup sugar
1 1/4 cup skim milk
1 tsp vanilla

slivered almonds
pinoli

Sauce
1 cup raspberries or blueberries
1/4 cup seedless raspberry preserves
1 Tbs Kirsch



Berry Risotto Pudding


I cut down the sugar to 1/3 cup and add the zest of a mandarine or orange.

Revere Electronics Meal'n Minutes Desserts Page 29