Power Cooker Rice Pudding

The multi-functions of the counter top pressure cooker proved to be a perfect vessel for making rice pudding.  This one, made with whole grain rice, skim milk, raisins, local cage free eggs and just a little local maple syrup prooves to be a nutrient dense dish perfect for breakfast or dessert.  

Brown Rice Pudding

6 Servings

Combine rice and water in pressure cooker pot.  Tighten lid and close pressure gauge.  Press rice and time 20 minutes.  After the count down is complete, allow pressure to release naturally.  After 10 minutes, release any remaining pressure and remove lid.
1 1/2 cups water
1 cup long grain brown rice

Stir in 1 cup milk, maple syrup and buttery spread.
1 cup skim milk
3 tablespoon maple syrup
1 tablespoon buttery spread

Whisk together eggs, remaining milk and vanilla.  Add to cooker bowl.  Saute;  when boiling begins cook 2 minutes, stirring continually.  Remove bowl from cooker and turn off.
2 eggs
1/2 cup skim milk
1 teaspoon vanilla

Stir in lemon, cinnamon and raisins.  Cool and refrigerate.
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1/3 cup raisins

Serve with yogurt and a teaspoon of maple syrup.

The recipe is based on Debra Abeling's "It's Just Better. . . in a Bowl!".