Recipe: Tapioca Pudding (Presto Pressure Cooker Manual, 2006)

TAPIOCA PUDDING

2 cups lowfat milk
2 tablespoons quick cooking tapioca
2 eggs, slightly beaten
1⁄3 cup sugar
1⁄2 teaspoon vanilla
1 cup water

Scald milk and tapioca. Remove from heat and let stand 15 minutes.

Combine eggs, sugar, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover firmly with aluminum foil.

Pour 1 cup water into cooker. Place custard cups on rack in cooker. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*). Chill puddings.

CAUTION:
FOR DESSERTS, DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 6 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006