Coconut Rice Pudding {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

• 1 Cup Arborio Rice
• 3 Cups Coconut Milk (Unsweetened)
• 2 Cups Almond Milk (Unsweetened)
• 1 Cup Water
• 3 Cinnamon Sticks
• 1/2 Tsp Freshly Ground Cloves
• 1 Whole Vanilla Bean
• 3 Strips Orange Zest Strip
• 2 Cans Sweetened Condensed Milk

First, pour all the liquid ingredients (except the condensed milk)  into the inner pot of your pressure cooker.  Press START to turn on the heating element of the machine.

Add the spices to the mixture.  Leave the cinnamon sticks and orange zest strips whole.  Grind the cloves up so it’s a fine powder and add it in.  Using a knife, gently slice a long slit down the middle of the vanilla pod.  Scrape all the vanilla bean out over the pot and throw it in and swish it around.  Throw in the whole vanilla pod while you’re at it.

Bring the whole mixture to a light simmer so all the aromatic spices are melding and you can just smell the mixture engulfing your senses.  Okay, that sounded too cheesy, but you get the drift.

Press the CANCEL button to turn off the machine’s heating element.

Add the rice to the liquid mixture and give it a quick stir.

Close the lid down, turn it to lock it into place.  Adjust the Pressure Valve on the top to Airtight.

Program the machine to cook for 15-minutes.

Once the cooking is complete, let it drop down in pressure on its own.  Which means don’t go running up to the machine and turn the valve to Exhaust.  The pressure should drop on its own in about 10-minutes.  Once all the pressure is gone, the Float Valve will drop, allowing you to unlock and open the lid.  Press the CANCEL button to turn off the Keep Warm feature.

Pull out the cinnamon sticks, orange zest and vanilla pod and discard.

Open up the two cans of Sweetened Condensed Milk and add it all to the rice pudding.  Give everything a really good and thorough mix.  Allow it to cool slightly, then cover and place into the refrigerator to cool completely.

Rice pudding is fine if you want to serve it warm but I wanted to serve mine cold since I’m drizzling a bit of honey over it. I didn’t want the honey to melt and pool to the bottom.

Garnish with a bit of honey, sliced strawberries and blueberries.  Add a bit of orange zest and a sprinkle of ground nutmeg.  And a mint leaf will add that pop of color.