Black and Blue Coconut Rice Pudding Pressure Cooker Recipe

Black And Blue Coconut Rice Pudding Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

• ½ cup Forbidden rice (Chinese black rice)
• 1 cup water
• 1 cup vanilla-flavored almond milk
• 1 cup unsweetened light coconut milk
• 3 tablespoons sugar
• pinch salt
• 1 cup blueberries
• 1 teaspoon vanilla extract

Method

1. In a 5- to 7-quart pressure cooker, combine the rice, water, almond milk, coconut milk, sugar, and salt
2. Close and lock the lid
3. Place a heat diffuser on the burner and the pressure cooker on the diffuser
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, adjust the heat to maintain the pressure
6. Set a timer to cook for 12 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. At time, if the pressure is not all released, open the valve
10. Stir in the blueberries and vanilla and simmer the pudding, uncovered, over low heat for 5 minutes
11. Transfer the pudding to one large bowl or 6 small ones
12. Cover with plastic wrap and chill for at least 2 hours before serving

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