English Pudding With Cranberries And Walnuts Rice Cooker Food

CRANBERRY-WALNUT RICE

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.

RICE PUDDING WITH CRANBERRY WALNUT SAUCE

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.

ENGLISH RICE PUDDING

Steps:

• Soak the raisins in hot water for 30 minutes or longer.
• Meanwhile, preheat the oven to 275 degrees.
• Rinse the rice well and drain. Set aside.
• Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
• Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.

ENGLISH YORKSHIRE PUDDING

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.

PRESSURE-COOKER BUTTERNUT RICE PUDDING

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.

ENGLISH RICE PUDDING

Steps:

• Stir together first 8 ingredients until thoroughly blended.
• Pour into a greased 13x9 inch baking dish; dot with butter, and sprinkle evenly with nutmeg.
• Place dish in a large pan; add hot water to a depth of 1 inch.
• bake at 350 degrees for 1 hour or until lightly browned and set.
• Cool slightly and cut into squares.
• Serve with lemon sauce.
• Lemon sauce:.
• Stir together water, sugar, cornstarch and salt in a small saucepan until smooth.
• Cook, stirring constantly, over medium heat 5 minutes or until thickened.
• remove from heat, and stir in butter, zest and lemon juice.
• Serve warm or cold.