Grain Pudding: Pressure Oven Recipe

If you value grain pudding, you with thankful to understand that you could allow it to be MUCH faster if you are using your pressure oven!

This recipe is simple and scrumptious, particularly when capped with fresh berries along with a drizzle of honey.

My recipe was written for that Elite 8-Qt Electric Pressure Oven but may be used in almost any electric pressure oven 6-Qt or bigger.

If you're not a large fan of honey, use Agave Nectar or omitting it altogether and adhering together with your fundamental granulated sugar. You don't need to increase the quantity of sugar within the recipe, simply employ 2 Tbsps (from the 1/2 cup needed) throughout the grain-cooking process after which follow along as directed.

Honey Grain Pudding

Elements

2 cups whitened grain, lengthy- or short-grain

5 1/2 cups water

1/2 teaspoon cinnamon

2 tbsps butter

2 tbsps honey

½ cup granulated sugar

2 cups half & half

4 large egg yolks

1/2 teaspoon vanilla flavoring

Fresh berries for topping

Directions

Connect pressure oven, set timer for ten minutes and press Start.

Add some water, butter, cinnamon and 1 tablespoon from the honey towards the pot and produce to some boil. Stir within the grain until it no more clumps together, secure the lid and hang the valve to Airtight. Once the cooking has passed, turn the oven off and let sit a few minutes. Open pressure valve and rapidly drape a paper towel within the steam to trap any starches that could expel.

Open the lid and return pressure oven towards the Keep Warm setting. Lightly stir within the sugar and remaining honey. In a tiny bowl, whisk together 1 1/2 glasses of the half and half, the egg yolks and also the vanilla flavoring. Lightly stir the mix in to the grain until well incorporated. Close the lid, departing the valve towards the exhaust position and allow the grain pudding looking for a few minutes.

Serve warm in individual bowls capped with fresh blackberries, raspberries or blueberries along with a drizzle of honey.

To keep or serve cold, add the rest of the half and half and set into individual serving dishes or right into a large air tight container put into the refrigerator until prepared to serve. Keeps for five to six days.

Tip: Before serving cold, you may want to float some extra milk or half and half on the top, together with your berries, to pay for that liquid absorption.

Enjoy! This recipe is really a sampling from my new cook book that'll be obtainable in Feb 2012.

Alison Scutte