Rice Pudding
What better ending to a meal than a cup
(250 ml) of rice pudding? The great thing
about this dessert is that it can be served
warm out of the cooking pot or chilled. Chilled
rice pudding does set up and has a different
consistency than when served warm. If
not serving immediately, stir some extra
milk or water into the rice pudding to
make it creamier.
Setting: Slow Cook
Makes 5 cups (1.25 L)
2 cups (500 ml) Arborio rice
3 cans (12-ounce [0.35 L]) fat-free
evaporated milk
1 can (14-ounce [0.41 L]) light
coconut milk
¼ cup (60 ml) water
1 vanilla bean, halved and seeds
scraped
1½ cups (375 ml) granulated sugar
¼ teaspoon (1 ml) sea salt
1 tablespoon (15 ml) pure vanilla
extract
2 whole cinnamon sticks
pinch freshly ground nutmeg
1. Put all of the ingredients into the pot of
the Cuisinart
®
Multicooker. Stir to
combine.
2. Select Slow Cook on High for 3 hours.
3. Once the cooking time has elapsed, the
unit will automatically switch to Keep
Warm. Let rest on Keep Warm for 30
minutes to 1 hour, depending on desired
consistency. The longer it sits, the stiffer
the pudding gets.
4. Remove and discard vanilla bean and
cinnamon sticks.
5. If not serving immediately, stir in more
liquid (any type of milk or water) before
reheating.
Nutritional information per serving (½ cup [125 ml]):
Calories 367 (7% from fat) • carb. 73g • pro. 11g
• fat 3g • sat. fat 2g • chol. 5mg • sod. 198mg
• calc. 343mg • fiber 1g
Steamed Mocha
Pudding
Serve immediately for the best results. This
recipe is more of a warm cake-like pudding
and is delicious on a cold day. Scoop out into
individual cups, if you can resist eating
it out of the baking dish!
Setting: Slow Cook
Makes about 10 servings
½ cup (1 stick [125 ml]) unsalted
butter, cut into 8 pieces
½ cup (125 ml) packed light brown
sugar
1 large egg, room temperature
1 cup (500 ml) semi or bittersweet
chocolate chips (about 7 ounces
[0.2 L})
½ cup (125 ml) brewed coffee, hot
2 tablespoons (30 ml) cocoa
powder
½ teaspoon (2 ml) pure vanilla
extract
pinch ground cinnamon
pinch table salt
¼ cup (60 ml) unbleached,
all-purpose flour
1. Using a hand or stand mixer, mix the
butter and sugar until light and creamy.
Add the egg and mix until just
combined. Reserve.
2. Put the chocolate into a separate heat-
proof bowl, pour the hot coffee over it
and stir to fully melt the chocolate. Stir
in the cocoa powder, vanilla, cinnamon
and salt.
3. Fold the chocolate mixture into the
butter/sugar/egg mixture. Stir in the
flour.
4. Put the steaming rack into the
Cuisinart
®
Multicooker. Pour the batter
into a 2-quart (1.89 L) baking dish and
put on the rack.
5. Select Slow Cook on High for 2 hours.
6. Once unit switches to Keep Warm, turn
the unit off and serve immediately.
Nutritional information per serving:
Calories 218 (59% from fat) • carb. 22g • pro. 2g
• fat 15g • sat. fat 9g • chol. 45mg • sod. 23mg
• calc. 11mg • fiber 2g
