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Custardy Rice Pudding

Is there a dessert more comforting and delicious than a creamy, custardy rice pudding? I think not...and after trying this one, it will become your go-to recipe.

4 cups soy, rice, grain or almond milk
1 cup amasake (optional - you can use all 'milk', but make it 5 cups)
5 tablespoons brown rice syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Scant pinch ground cardamom
Pinch sea salt
1 cup brown basmati rice, rinsed well, soaked for 1 hour, drained
1/2 cup dried fruit of choice, currants, raisins, cherries, coarsely chopped apricots, etc.
1/2 cup coarsely chopped pecans

Combine ingredients in a casserole dish that fits in your pressure cooker with about an inch around. Cover tightly. Set the steam rack in the cooker with 2 cups water. Transfer casserole to the pressure cooker and seal the lid. Bring to full pressure; reduce heat to low and cook for 25 minutes. Turn off heat and allow cooker to stand undisturbed until pressure naturally reduces. Carefully remove casserole from cooker and stir pudding well to combine and loosen. It will be creamy but not too liquidy. 

Makes 4 - 6 servings.


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