Cuisinart EPC-1200PC Instructions and Recipes - Page 33

temperature, then cover and refrigerate. Serve with softly whipped cream if desired. Nutritional information per serving (based on 12 servings): Calories 206 (45% from fat) • carb. 24g • pro. 4g • fat 10g • sat. fat 6g • chol. 109mg • sod. 125mg • calc. 39mg • fiber 1g Creamy Rice Pudding Using coconut milk gives this rice pudding a hint of coconut and a very creamy texture. Makes 6 cups 1½ cups Arborio or Carnaroli rice 2 cups whole milk 1 can (14-ounce) lite coconut milk 1 cup water ½ cup granulated sugar 2 teaspoons cinnamon ½ teaspoon salt 1½ teaspoons pure vanilla extract 1 cup dried tart cherries, dried cubed mango or papaya, or golden raisins Rinse rice and drain. Place rice, whole milk, coconut milk, water, sugar, cinnamon, and salt in the cooking pot. Select Sauté and bring to a low boil, stirring constantly to dissolve the sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 15 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add vanilla and dried fruit and stir. Place cover on pot, but do not turn on. Let stand for 15 minutes. Stir and serve. May be garnished with a sprinkling of cinnamon and freshly whipped cream. Nutritional information per serving (½ cup): Calories 142 (22% from fat) • carb. 25g • pro. 3g • fat 4g • sat. fat 2g • chol. 7mg • sod. 126mg • calc. 72mg • fiber 1g Ginger Steamed Pears with Vanilla Bean Mascarpone Cream Makes 4 servings Vanilla Bean Mascarpone Cream (recipe follows) 1 cup medium dry sherry ¼ cup granulated sugar 2 strips lemon zest (about 2 x ½ inches each) 1 tablespoon fresh lemon juice 4 to 5 slices fresh ginger 4 pears, about 8 to 10 ounces each ½ whole lemon Fresh raspberries and chocolate shavings or candied ginger for garnish Prepare Vanilla Bean Mascarpone Cream. Cover and refrigerate until ready to use; remove from refrigerator 30 minutes before serving. Place sherry, sugar, lemon zest, lemon juice and ginger in the cooking pot of the Cuisinart Pressure Cooker. Select Simmer and cook until the sugar is dissolved. Remove a slice from the bottom of each pear, and use a small melon baller to remove the core. Peel the pear vertically, leaving stripes of peel on the pear. Rub cut surfaces with lemon half. Place trivet/rack in cooking pot of the Cuisinart® Electric Pressure Cooker. Place a heatproof 8-inch plate on the trivet and arrange pears on plate. Select High Pressure and cook for 4 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Remove pears, plate and trivet. Add any liquid that has accumulated on the plate to the cooking pot. Let pears cool, then cover and refrigerate until ready to serve. Select Simmer and cook the liquid for about 20 to 25 minutes, until it is reduced by about half (you should have slightly more than ½ cup after reducing). Strain and cool. 33