pear applesauce: Use 4 apples and 4 large, firm ripe pears, peeled, cored, and cut into chunks. Proceed with the recipe as directed. Use 4 apples and 4 large, firm ripe pears, peeled, cored, and cut into chunks. Proceed with the recipe as directed.

black cherry applesauce: Use 6 apples and add one 16-ounce bag frozen unsweetened pitted dark sweet cherries. Proceed with the recipe as directed. Use 6 apples and add one 16-ounce bag frozen unsweetened pitted dark sweet cherries. Proceed with the recipe as directed.

apricot applesauce: Add 4 to 6 fresh apricots, pitted and chopped, or 6 to 8 dried apricot halves to the apples. Proceed with the recipe as directed. Add 4 to 6 fresh apricots, pitted and chopped, or 6 to 8 dried apricot halves to the apples. Proceed with the recipe as directed.

rhubarb applesauce: Use 5 apples and 2 cups fresh rhubarb cut into 1-inch pieces ( pound). Subst.i.tute grated orange zest for the cinnamon. Increase the sugar to cup. Proceed with the recipe as directed. Use 5 apples and 2 cups fresh rhubarb cut into 1-inch pieces ( pound). Subst.i.tute grated orange zest for the cinnamon. Increase the sugar to cup. Proceed with the recipe as directed.

ginger applesauce: Add 2 heaping tablespoons chopped crystallized ginger. Proceed with the recipe as directed. Add 2 heaping tablespoons chopped crystallized ginger. Proceed with the recipe as directed.

cranberry applesauce: Use 6 apples and 1 cups fresh cranberries, picked over for stems. Increase the sugar to cup. Proceed with the recipe as directed. Use 6 apples and 1 cups fresh cranberries, picked over for stems. Increase the sugar to cup. Proceed with the recipe as directed.

mango applesauce: Use 6 apples and add 1 to 2 fresh mangos, peeled, pitted, and chopped. No sugar is necessary, as the mangos are very sweet. Proceed with the recipe as directed. Use 6 apples and add 1 to 2 fresh mangos, peeled, pitted, and chopped. No sugar is necessary, as the mangos are very sweet. Proceed with the recipe as directed.

plum applesauce: Use 4 apples and 6 firm ripe purple plums, pitted and cut into chunks. Proceed with the recipe as directed. Use 4 apples and 6 firm ripe purple plums, pitted and cut into chunks. Proceed with the recipe as directed.

poached dried figs in spiced red wine During the holidays it is really special to end up at a party where a simmering kettle filled with red wine and whole spices is on the stove for guests. That heartwarming flavor was the inspiration for this delightful and fantastic poached winter fruit compote known as compote de figues seches compote de figues seches in France. Everyone who tastes it asks for more. While it looks like you have a lot of juice just as the compote completes its Porridge cycle, the fruit will absorb more and become syrupy when chilled. Serve gently warm over vanilla gelato or ladled on the side of a slice of New York style cheesecake. in France. Everyone who tastes it asks for more. While it looks like you have a lot of juice just as the compote completes its Porridge cycle, the fruit will absorb more and become syrupy when chilled. Serve gently warm over vanilla gelato or ladled on the side of a slice of New York style cheesecake.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 4 cups1 cups dry red wine, such as Merlot1 cups apple juice or pear juice cup honey3 cloves3 allspice berriesOne 4-inch cinnamon stickOne 12-ounce package dried Calimyrna figs, left whole cup golden raisins (or use half dried tart cherries) cup golden raisins (or use half dried tart cherries) 1. Place all the ingredients in the rice cooker bowl. Close the cover and set for the Porridge cycle. Carefully open the cover twice during the cooking to allow a burst of steam to be released from the wine burning off its alcohol.

2. When the machine switches to the Keep Warm cycle, carefully open the cover, allowing the steam to escape. The fruit should be plump and tender. Stir with a wooden or plastic rice paddle or wooden spoon. Remove the bowl from the cooker and let cool. Pour the figs into a storage container, cover, and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.

poached dried apricots Poached dried apricot compote is a must for a quick dessert that will not only delight, but surprise the taste buds. It is delicious! Serve cold with a spoonful of sour cream on top or with a slice of pound cake. Use the largest, moistest apricot halves you can find.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 3 cups1 cups white wine, such as Gerwurztraminer or Riesling1 cups water cup sugar3 or 4 strips orange zestOne 4-inch cinnamon stickOne 12-ounce package dried apricot halves 1. Place all the ingredients in the rice cooker bowl. Close the cover and set for the Porridge cycle. Carefully open the cover twice during the cooking to allow a burst of steam to be released from the wine burning off its alcohol.

2. When the machine switches to the Keep Warm cycle, carefully open the cover, allowing the steam to escape. The fruit halves should be plump and tender. Re move the bowl from the cooker and let cool. Pour the apricots into a storage container, cover, and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.

pruneaux pinot noir Prunes poached in burgundy wine is a traditional country dessert in France, where prunes have a better reputation than they do in America. In the seventeenth-century Culpeper's Herbal Culpeper's Herbal, a compilation of foods and their properties, prune plums are defined as the fruit of Venus, and the dried fruit of the meaty Italian plum has lived up to its reputation. Serve this intensely flavored compote cold with a spoonful of whipped cream and grated semisweet chocolate on top, alongside angel food cake, or over chocolate ice cream. You can even tuck a few next to sauteed pork chops or roast lamb.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 6 cups3 cups Pinot Noir1 cup water cup sugar1 pounds pitted jumbo prunes 1. Place all the ingredients in the rice cooker bowl. Close the cover and set for the Porridge cycle. Carefully open the cover twice during the cooking to allow a burst of steam to be released from the wine burning off its alcohol.

2. When the machine switches to the Keep Warm cycle, carefully open the cover, allowing the steam to escape. The fruit should be delightfully plump. Remove the bowl from the cooker and let cool. Pour the prunes into a storage container, cover, and refrigerate overnight. Keeps for up to 1 month in the refrigerator.

brandied prune sauce Adapted from an elegant restaurant dessert menu, this is an entirely different interpretation of prunes than the ones poached in wine. It is a heady, luscious, and decadent relative. For your fancy dinner party, serve this sauce over vanilla ice cream with some b.u.t.ter cookies on the side.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 2 cups cup Armagnac or Cognac1 cups water1 cups sugar2 star anise1 vanilla bean, splitOne 4-inch cinnamon stickOne 1-inch piece fresh ginger, peeled1 pound pitted jumbo prunes 1. Place all the ingredients in the rice cooker bowl. Close the cover and set for the Porridge cycle. Carefully open the cover twice during the cooking to allow a burst of steam to be released from the brandy burning off its alcohol.

2. When the machine switches to the Keep Warm cycle, carefully open the cover, allowing the steam to escape. The fruit should be plump and tender. Stir a few times with a wooden or plastic rice paddle or wooden spoon. Remove the bowl from the cooker and let cool. Remove the whole spices. Pour the sauce into a storage container, cover, and refrigerate overnight. Keeps for up to 1 month in the refrigerator.

stewed dried fruit Great for kids, great for the buffet table with baked ham, great over pancakes or cottage cheese for breakfast, even great with a square of plain cake or ice cream for dessert. Any combination of dried fruit will do-prunes, apricots, apples, pears, peaches, light or dark raisins, dried cranberries, cherries, or currants. We especially like dried apples in this. You can also leave out the honey, if your diet dictates, and the compote will still be excellent.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 8 cups5 cups water cup honey3 slices lemonOne 4-inch cinnamon stick1 vanilla bean, split1 pounds mixed whole dried fruit of your choice 1. Place the water, honey, lemon, and spices in the rice cooker bowl. Close the cover and set for the Porridge cycle. Set a timer for 15 minutes; when the timer sounds, add the dried fruit. Close the cover and let the cycle complete.

2. When the machine switches to the Keep Warm cycle, carefully open the cover and allow the steam to escape. The fruit should be delightfully plump. Stir with a wooden or plastic rice paddle or wooden spoon. Remove the bowl from the cooker and let cool. Pour the fruit into a storage container, cover, and refrigerate overnight. Keeps for up to 1 week in the refrigerator.

stewed blueberries Blueberries are a common sight on American tables from May to September. They grow wild in the pastures and meadows in the temperate regions of the Northern Hemisphere, and are part of diets in Scandinavia and near the Arctic Circle. Think of references to "gathering berries" and it usually is in reference to the blueberry. Blueberries, also known as bilberries or whortleberries, can be made sweet, in jams and pies, or savory, as an accompaniment to game and meats. Blueberries have been cultivated only since the early twentieth century and ma.s.s cultivated since the 1950s, so we have nice big, plump berries not only fresh, but frozen. Blueberries take well to being stewed; just look at the blue lips and teeth with all of the smiles after eating a bowl of these with yogurt. This is a favorite recipe for use with the extra-large frozen berries.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 4 cups4 cups fresh or frozen blueberries, picked over for stems cup sugar cup orange juice3 slices lemon1 tablespoon orange liqueur, such as Grand Marnier teaspoon freshly grated nutmeg or ground mace 1. Place the blueberries, sugar, orange juice, and lemon slices in the rice cooker bowl. Let stand at room temperature for 15 minutes or in the refrigerator for an hour to give the berries a chance to exude some liquid (this is especially important for the frozen berries).

2. When ready to cook, place the bowl in the rice cooker. Close the cover and set for the Porridge cycle. Set a timer for 35 minutes; when the timer sounds, add the orange liqueur and nutmeg, stirring quickly with a wooden or plastic rice paddle or wooden spoon. Close the cover and let the cycle complete.

3. When the machine switches to the Keep Warm cycle, carefully open the cover, remove the bowl from the cooker, and let cool. Serve the blueberries warm or at room temperature, or pour into a storage container, cover, and refrigerate overnight to serve chilled, ladled into dessert bowls. Keeps for up to 5 days in the refrigerator.

poached rhubarb and strawberries Don't have time to make a strawberry-rhubarb pie? Well, this early summer fresh fruit compote has all the flavor and pretty color without any of the fuss. The best loved fruit in the world, the delicate strawberry, is paired with the thick pink stems of rhubarb, a flowering rhizome that is much more appreciated in European cookery than American. Note that the recipe says to be careful with the stirring, so that the fruits do not get stringy and mushy. The flavor is so very delightful and especially good with vanilla gelato.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 4 cups1 cup water1 cup sugar1 vanilla bean, split1 pound fresh rhubarb stems, cut into 1-inch chunks (about 4 cups)1 pints fresh strawberries, rinsed, hulled, and halved 1. Place the water, sugar, vanilla bean, and rhubarb in the rice cooker bowl. Close the cover and set for the Porridge cycle. Set a timer for 30 minutes; when the timer sounds, add the strawberries and stir once to distribute. Close the cover and let the cycle complete.

2. When the machine switches to the Keep Warm cycle, carefully open the cover, remove the bowl from the cooker, and let cool. Do not stir. Serve the compote warm or at room temperature, or pour into a storage container, cover, and refrigerate overnight to serve chilled, ladled into dessert bowls. Keeps for up to 4 days in the refrigerator.

poached pears with grand marnier custard sauce Poaching pears is sometimes a hit-or-miss procedure; if the heat is too high, you have mashed pear floating in liquid when you want a perfect whole pear for display. Poaching them in the rice cooker was a pleasant surprise. The low, even heat is just right for the gentle cooking that the pear needs to stay whole. This is a favorite recipe, adapted from the now-defunct Cuisine Cuisine magazine, poaching the pears in a lemon-water syrup and serving them with a divine custard sauce spiked with orange liqueur. Be sure to buy your pears hard, under-ripe, not close to the consistency you would want if you were to eat them out of hand. Use these same proportions to poach peeled peach halves (also buy them under-ripe). magazine, poaching the pears in a lemon-water syrup and serving them with a divine custard sauce spiked with orange liqueur. Be sure to buy your pears hard, under-ripe, not close to the consistency you would want if you were to eat them out of hand. Use these same proportions to poach peeled peach halves (also buy them under-ripe).

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: Serves 4 to 53 cups water1 cup sugarJuice of 1 lemon4 to 5 under-ripe Bartlett, Comice, Anjou, or Bosc pears, peeled and stem left intactOne -inch piece vanilla bean1 slice lemonGrand Marnier Custard Sauce (recipe follows; optional) 1. Place the water, sugar, lemon juice, and pears in the rice cooker bowl. The pears will be floating in the liquid. Close the cover and set for the Porridge cycle. Set a timer for 30 minutes. Do not stir at any time during the cooking. Check the consistency of the pears at 30 minutes by piercing their flesh with the tip of a small knife; you want them firm, but slightly soft. Remember, they will soften a bit more as they cool.

2. When the pears are the desired consistency, remove the bowl from the cooker. Transfer the pears to a storage container with a slotted spoon and let cool. Leave the poaching liquid in the bowl, add the vanilla bean and lemon, and let cool separately. When cooled, pour the poaching liquid back over the pears, cover, and refrigerate for at least 4 hours and up to overnight.

3. To serve, using a slotted spoon, transfer each pear to a dessert plate. Serve chilled, plain, or in a pool of the custard sauce. Can be made ahead and refrigerated.

grand marnier custard sauce YIELD: 2 cups1 cup heavy cream1 cup half-and-half cup sugar3 large eggs3 to 4 tablespoons Grand Marnier or other orange liqueur 1. In a medium-size saucepan or a gla.s.s measuring cup in the microwave, scald the cream and half-and half, heating them just until bubbles begin to form all along the edge of the saucepan or cup. Remove from the heat.

2. In a medium-size bowl or food processor, combine the sugar and eggs. Beat hard with a whisk or process briefly until light colored and foamy. Whisking constantly, or with the food processor running, gradually add the hot cream to the egg mixture.

3. Pour the sauce back into the saucepan and place over medium heat. Cook gently, stirring constantly with a whisk, until the sauce is just slightly thickened and coats a spoon; do not boil.

4. Pour the sauce into a storage bowl and stir in the liqueur. Cool to room temperature. Refrigerate, covered, until serving time. Serve cold.

poached fresh cherries Is there anyone who doesn't love cherries? While the season for fresh cherries is, sadly, very short and the large orchards of the past are on the wane, cherries still are the most coveted of fruits, whether in jam, pies, or this compote, because of their exceptionally flavorful pulp.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: 4 cups3 cups cranberry-raspberry or unsweetened cherry juice1 cup water cup sugar cup sugar1 tablespoon pure vanilla extract2 pounds sweet cherries, stems removed and pitted 1. Place all the ingredients in the rice cooker bowl. Close the cover and set for the Porridge cycle. Set a timer for 30 minutes. Check the consistency of the cherries at 30 minutes by piercing their flesh with the tip of a small knife; you want them firm, but slightly tender. Remember, they will soften a bit more as they cool.

2. When the cherries are the desired consistency, remove the bowl from the cooker. Transfer the cherries and their poaching liquid to a storage container and let cool. Cover and refrigerate for at least 4 hours and up to overnight. Serve chilled, with some of the liquid. Keeps for up to 3 days in the refrigerator.

poached fresh apricots Alexander the Great supposedly introduced the apricot, along with the peach, to the Greco-Roman world after one of his military forays into the East, although it was centuries before cultivating the beautiful flowering tree became popular. Apricots make the best preserves and canned fruit, so with these easy-to-make poached fruits, you delightfully have a cross between the two. You will poach these apricots whole with their pits still in and store them in their lovely syrup, giving credence to their Eastern name, Moon of the Faithful, a reference to their fragrant, perfect moon shape.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: Serves 33 cups water1 cup sugarJuice of 2 lemons1 pound (8 to 10) small, firm fresh apricots 1. Place all the ingredients in the rice cooker bowl. Close the cover and set for the Porridge cycle. Set a timer for 30 minutes. Check the consistency of the apricots at 30 minutes by piercing their flesh with the tip of a small knife; you want them firm, but slightly soft. Remember, they will soften a bit more as they cool.

2. When the apricots are the desired consistency, remove the bowl from the cooker. Transfer the apricots and their poaching liquid to a storage container and let cool. Cover and refrigerate for at least 4 hours and up to overnight. Serve chilled, with some of the liquid.

pink wine quinces Yellow-green and shaped like a k.n.o.bby apple, the quince is an elusive fruit. It lives in old-fashioned backyards, where once it was a staple fruit in the autumn kitchen for poaching and jams. Although now a specialty item, the quince has lost none of its delightful flavor. With its hard, rather dry flesh, it must be slow cooked with plenty of sugar to transform it into the haunting apricot-orange hue. Quince is fruit that takes well to poaching. Here it is cooked in a spiced wine syrup made with slightly sweet blush wine (formerly rose), which is a luscious pink. Perfect with sponge cake.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: About 6 cups4 cups fruity blush wine, such as White Zinfandel or Blanc de Pinot Noir, or imported rose from Portugal, such as Lancer's or Mateus cup fresh lime juice1 cups sugar5 clovesPinch of freshly grated nutmegTwo 4-inch cinnamon sticks2 slices candied ginger3 medium-size quinces (about 1 pounds) 1. Place the wine, lime juice, sugar, spices, and ginger in the rice cooker bowl.

2. Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. Place the quince slices in the wine mixture. Close the cover and set for the Porridge cycle. Carefully open the cover twice during the cooking to allow a burst of steam to be released from the wine burning off its alcohol.

3. When the machine switches to the Keep Warm cycle, carefully open the cover, allowing the steam to escape. The fruit should be very tender; if it is not, reset for a second Porridge cycle and check every 15 minutes until the desired texture is achieved.

4. Remove the bowl from the cooker and let cool. Pour the quinces into a storage container, cover, and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.

custards and steamed PUDDINGS Steamed Banana Custards Steamed Lemon Custards Steamed Chocolate Custards Country French Prune Custards Steamed Ginger Custards Chocolate Pots de Creme Steamed Cappuccino Custards English Pudding with Cranberries and Walnuts Persimmon Pudding with Brandy Sauce Mohr im Hemd CUSTARDS.

A custard is probably one of the most comforting and luscious of desserts. It is a combination of milk, sugar, eggs, and flavoring, cooked with very low heat until the eggs thicken the mixture and create the creamy texture as it sets.

There are two categories in the custard world. One is the small individual dish of custard called a pet.i.t pot de creme pet.i.t pot de creme, or little pot of cream, with lots of egg yolks. The second is a custard, like a flan, that is turned out of its mold. The first type of custard is represented here.

Custards are either cooked on the stovetop in a double boiler or baked in a water bath in the oven. The rice cooker steamer tray or baskets meld both methods. The slow cooking ensures that the custards cook slowly and evenly, without giving the eggs a chance to curdle or get rubbery. They don't dry out either. These individual desserts look so pretty in their beautifully made ceramic dishes. Steamed custards are a real joy. You can steam them one day, chill overnight, and then have them ready and perfect to serve ice-cold the next day. Test to see if the custard is finished cooking by piercing close to the edge; you want the center to be quite moist or else it will be overcooked.

Custards can be kept, covered, in the refrigerator for up to three days before serving.

Please note that these custards can be made only only in on/off machines fitted with a steamer tray or baskets, not in the fuzzy logic machines. Because the machine will always contain boiling water, it will not automatically turn off. You must set a timer for cooking, then unplug the machine to turn it off after the custards are done. in on/off machines fitted with a steamer tray or baskets, not in the fuzzy logic machines. Because the machine will always contain boiling water, it will not automatically turn off. You must set a timer for cooking, then unplug the machine to turn it off after the custards are done.

CLICK TO SEE WHAT IS THE BEST DESSERT CUSTARD CUP?.

steamed banana custards This is a wonderful home-style, nurturing dessert adapted from a recipe by Jesse Cool in her book, Your Organic Kitchen Your Organic Kitchen (Rodale, 2000). Kids go nuts! (Rodale, 2000). Kids go nuts!

Machine: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 42 medium-size ripe bananas, peeled and cut into thick slices cup whole milk cup half-and-half or heavy cream cup sugar2 large eggs1 large egg yolk1 teaspoon pure vanilla extract teaspoon pure coconut extract 1. Coat the inside of 4 custard cups or ramekins with b.u.t.ter-flavored nonstick cooking spray. Divide the banana chunks among the cups.

2. In a medium-size bowl, beat together the milk, half-and-half, sugar, whole eggs, egg yolk, and extracts with a whisk or handheld immersion blender until smooth. Pour the custard over the bananas, filling the prepared custard cups three-quarters full. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.

3. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 35 to 40 minutes. Unplug the machine to turn it off.

4. Remove the custards from the rice cooker with metal tongs. Remove the foil covers. Let cool, then refrigerate until ready to serve.

steamed lemon custards We love this custard! Use an organic heavy cream, if you can, for a taste sensation you thought might not exist ever again-just like your grandma might have made, only better. Use the sumptuous pure citrus oils from Boyajian; the flavors are the edible perfume of the food world. You can find them in large supermarkets and gourmet stores.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 41 cup heavy cream cup sugar2 large eggs2 large egg yolks1 teaspoon lemon oil or pure lemon extract 1. Coat the inside of 4 custard cups or ramekins with b.u.t.ter-flavored nonstick cooking spray.

2. In a small, deep bowl, beat together all the ingredients with a whisk or handheld immersion blender until well blended. Pour the custard into the prepared custard cups. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.

3. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 35 to 40 minutes. Unplug the machine to turn it off.

4. Remove each pudding from the rice cooker with metal tongs. Remove the foil covers. Let cool, then refrigerate until ready to serve.

steamed chocolate custards A delectable chocolate custard that begs for some whipped cream on top.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 41 cups whole milk cup semisweet chocolate chips2 tablespoons Dutch-process unsweetened cocoa powder, such as Droste cup firmly packed dark brown sugarPinch of salt1 large egg2 large egg yolks teaspoon pure vanilla extract 1. Coat the inside of 4 custard cups or ramekins with b.u.t.ter-flavored nonstick cooking spray.

2. In a small saucepan, whisk together the milk, chocolate chips, and cocoa over medium heat just until the chocolate melts, stirring occasionally.

3. In a medium-size bowl, combine the brown sugar and salt. Whisk in the whole egg, egg yolks, and vanilla until smooth. Whisk in about a quarter of the chocolate mixture, beating vigorously. Slowly pour in the remaining chocolate mixture in a steady stream, whisking constantly to avoid curdling. Pour the custard into the prepared custard cups. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.

4. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 35 to 40 minutes. Unplug the machine to turn it off.

5. Remove each custard from the rice cooker with metal tongs. Remove the foil covers. Let cool, then serve at room temperature or refrigerate until ready to serve.

country french prune custards This is a lowfat version of a French custard. The prunes are a traditional addition to country desserts and a favorite with many diners. Be sure to get the moist-pack prunes; otherwise, soak regular prunes for a few hours in hot water or hot water with some Cognac or brandy added. Drain before placing them in the ramekins.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 68 ounces (1 cup) pitted moist-pack prunesOne 12-ounce can evaporated skim milk3 tablespoons unbleached all-purpose flour3 tablespoons sugar teaspoon salt2 large eggs1 teaspoon pure vanilla extract 1. Coat the inside of 6 custard cups or ramekins with b.u.t.ter-flavored nonstick cooking spray. Line each cup with the prunes, dividing them equally among the cups.

2. In a small, deep bowl, combine the remaining ingredients and beat with a whisk or handheld immersion blender until well blended. Pour 1.3 cup of the custard into each custard cup over the prunes. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.

3. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 22 to 25 minutes. Unplug the machine to turn it off.

4. Remove each custard from the rice cooker with metal tongs. Remove the foil covers. Let cool, then serve at room temperature or refrigerate until ready to serve.

steamed ginger custards The bits of candied ginger, known as gingembre gingembre in France, melt into little pools throughout the custard. in France, melt into little pools throughout the custard.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 6 2 cups half-and-half 2 cups half-and-half1 teaspoon ground ginger2 large eggs3 large egg yolks cup sugar1 tablespoon crushed candied ginger 1. Coat the inside of 6 custard cups or ramekins with b.u.t.ter-flavored nonstick cooking spray.

2. In a small saucepan with a whisk, beat together the half-and-half and ground ginger until smooth. Bring to a boil over medium heat, stirring occasionally. Remove from the heat.

3. In a medium-size bowl, gently whisk the whole eggs, egg yolks, and sugar together just until blended. Whisk the warm half-and- half into the mixture, beating with the whisk constantly. Stir in the candied ginger. Pour the custard into the prepared custard cups. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.

4. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 22 to 25 minutes. Unplug the machine to turn it off.

5. Remove each custard from the rice cooker with metal tongs. Remove the foil covers. Let cool, then serve at room temperature or refrigerate until ready to serve.

chocolate pots de creme The cla.s.sic French dessert is steamed in the rice cooker steamer basket rather than being baked in the oven. This is rich, rich, rich. Make it in the morning and serve, gently chilled, that night, for the best texture. If you like your chocolate with the flavor of orange, add teaspoon Boyajian orange oil (or more to taste) in place of the vanilla.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 62 cups half-and-half4 ounces semisweet chocolate, cut into chunks1 large egg4 large egg yolks2 tablespoons sugarPinch of salt2 teaspoons pure vanilla extract 1. Coat the inside of 6 custard cups or ramekins with b.u.t.ter-flavored nonstick cooking spray.

2. In a small saucepan over low heat, combine cup of the half-and-half and the chocolate, whisking occasionally until smooth. Warm the remaining 1 cups half-and- half in the microwave or in a small saucepan on the stove.

3. In a medium-size bowl, gently whisk the whole egg and egg yolks together just until blended.

4. Whisk the warm half-and-half into the hot chocolate mixture, beating constantly. Whisk in the sugar and salt. Slowly pour the chocolate mixture in a steady stream into the eggs, whisking constantly to avoid curdling. Whisk in the vanilla. Pour the custard into the prepared custard cups. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.

5. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 22 to 25 minutes. Unplug the machine to turn it off.

6. Remove each custard from the rice cooker with metal tongs. Remove the foil covers. Let cool, then serve at room temperature or refrigerate until ready to serve.

steamed cappuccino custards The unique, complex flavor of coffee is a natural infused into a cream mixture for this custard. This is a favorite!

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 62 cups half-and-half1 tablespoons instant espresso powder, such as Medaglia D'oro6 large egg yolks cup sugarPinch of salt 1. Coat the inside of 6 custard cups or ramekins with b.u.t.ter-flavored nonstick cooking spray.

2. In a small saucepan, whisk together the half-and-half and espresso until smooth. Bring to a boil over medium heat, stirring occasionally. Remove from the heat.

3. In a medium-size bowl, gently whisk the egg yolks, sugar, and salt just until blended. Whisk the warm half-and-half into the mixture, beating with the whisk constantly to keep it from curdling. Pour the custard into the prepared custard cups. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.

4. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 22 to 25 minutes. Unplug the machine to turn it off.

5. Remove each custard from the rice cooker with metal tongs. Remove the foil covers. Let cool, then serve at room temperature or refrigerate until ready to serve.

STEAMED PUDDINGS.

Popular since medieval times in Britain and later in the New England colonies, a "pud" is a must for ending winter holiday meals. Once heavy with suet, today's steamed puddings are more like a steamed sponge or sweet quick bread, light and flavorful from fall fruits such as pumpkin and persimmon. They can be steamed in the medium or large on/off rice cookers with amazing efficiency and ease. We consider the large rice cooker the appliance of choice when steaming puddings.

The mold is of paramount importance here. We use beautiful covered fluted metal pudding molds, readily available from Williams-Sonoma, La Cuisine, or Sur La Table in three- and six-cup capacities. While traditional recipes can call for a fluted tube pan or one-pound coffee can, these are not suitable for steaming in the rice cooker because they are too tall. For the best fit, we recommend the 1-quart (6-cup) round melon shape, Corinthian column, or a 6inch metal kugelhopf mold (you will need to cover this with aluminum foil and secure it with a rubber band in lieu of the lid) for the large (10-cup) rice cooker and the 3-cup fluted with wreath top and center tube for the medium (6-cup) rice cooker.