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

Preparation

  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.