30
Lightened 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 coconut milk or water into the
rice pudding to make it creamier.
Setting: Slow Cook
Makes 8 cups
1½ cups Arborio rice
2 cans (14 ounces) coconut milk
(not lite)
1 cup water
1½ teaspoons pure vanilla extract
½ cup granulated sugar
½ teaspoon kosher salt
2 cinnamon sticks
2 pinches ground nutmeg
1. Put all of the ingredients into the
cooking pot of the Multicooker. Stir to
combine.
2. Set to Slow Cook on High for 2 hours.
3. Once the cooking time has elapsed,
the unit will automatically switch to
Warm. Let rice pudding sit covered on
Keep Warm for 30 minutes.
Nutritional information per serving (½ cup):
Calories 173 (47% from fat) • carb. 22g • pro. 2g
• fat 9g • sat. fat 2g • chol. 0mg • sod. 87mg
• calc. 2mg • fiber 0g
Blueberry Jam
Make use of late summer blueberries in
this quick and easy jam.
Setting: Brown Sauté
Makes about 3½ cups
1 pound fresh blueberries
1 cup granulated sugar
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1. Put all of the ingredients into the
cooking pot of the Multicooker.
Stir to combine.
2. Set to Brown/Sauté at 375°F. Bring to
a boil, uncovered, and then switch to
Slow Cook on High for 1½ hours. Once
mixture stops simmering, cover and
allow to cook for the remaining time.
Jam will continue to thicken as It it
cools.
3. Cool to room temperature and then
store in an airtight container in the
refrigerator for up to 2 weeks.
Nutritional information per serving (2 tablespoons):
Calories 37 (1% from fat) • carb. 9g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 11mg
• calc. 1mg • fiber 0g
