Coconut Rice Pudding in the Pressure Cooker

Serves 5 in about 25 minutes. The pressure cooker brings sugar* and raisins together.

Ingredients

• 1 (14 oz) can coconut milk (unsweetened)
• 2 ½ cups water
• ¼ cup sugar* (or equivalent of preferred sweetener)
• ⅛ teaspoon salt
• 1 cinnamon stick
• 1 cup arborio rice (dry)
• Splash of vanilla extract
• ¼ cup unsweetened shredded coconut (optional)
• ½ cup raisins (optional)

Method

1. Tip in the entire can of coconut milk into the pressure cooker. Mix it well to dissolve the coconut cream.
2. Stir in the water, sugar, and salt. Mix well to dissolve sugar.
3. Stir in the cinnamon stick, and coconut, if using, and the rice. Stir in the raisins, if using. Stir.
4. Close the lid and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. The pot will take a few minutes to come to pressure.
5. When the cook cycle has ended, let the pot sit undisturbed for 10 minutes (10 instant natural release). Then turn off the pot.
6. Slowly turn the steam release knob to the Venting position to manually release the remaining steam/pressure. If any of the rice pudding starts to come out of the vent, quickly turn the knob back to Sealing and release the steam in shorter bursts.
7. When the pin in the lid drops down, open it up and stir the rice pudding. It will be fairly thick, and will thicken more as it cools (stir in some water or more coconut milk if you want it thinner). Lift out and discard cinnamon stick.
8. Plate the coconut rice pudding warm or chilled, topped with toasted coconut, coconut cream, fresh mangoes, or other fruit, if you want it.

More instant pot ideas are in the instant pot collection.