Instant Pot Coconut Rice Pudding

• servings: 5 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 (14 oz) can Coconut Milk (unsweetened)

2 1/2 cups Water

1/4 cup Sugar* (or equivalent of preferred sweetener)

1/8 tsp Salt

1 Cinnamon Stick

1/4 cup Unsweetened Shredded Coconut (optional)

1 cup Arborio Rice (dry)

1/2 cup Raisins (optional)

Directions

Pour the entire can of coconut milk into the pressure cooker. Stir it well to dissolve the coconut cream.

Add the water, sugar, and salt. Stir well to dissolve sugar.

Add the cinnamon stick, and coconut, if using, and the rice. Add the raisins, if using. Stir.

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.

When the cook cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn off the pot.

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.

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). Remove and discard cinnamon stick.

Serve the coconut rice pudding warm or chilled, topped with toasted coconut, coconut cream, fresh mangoes, or other fruit, if desired.

Notes

Can sub quinoa 1:1 for the rice. Kids actually eat quinoa this way 😆

Nutrition

• Calories: 259 kcal