Brown Rice Pudding
6 ServingsCombine 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.
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!".