Exxtra Coconut Rice Pudding Pressure Cooker Recipe

Exxtra Coconut Rice Pudding Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 11 minutes at LOW or 4 minutes at HIGH pressure

• 1 cup shredded sweetened coconut
• 1½ cups half-and-half
• 1 cup whole milk
• 1 (14-ounce) can unsweetened coconut milk
• 1½ cups medium- or short-grain white rice
• ¾ cup sugar
• 1 (3-finger) pinch sea salt
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract

Method

1. Spread the coconut on a parchment paper-lined baking sheet and place in a preheated 350° F oven
2. Bake until lightly browned, about 8 minutes, stirring halfway through
3. Coat the bottom third of a 5- to 7-quart pressure cooker with nonstick cooking spray
4. Combine the half-and-half, milk, coconut milk, rice, sugar, and salt in the pot
5. Close and lock the lid
6. Place a heat diffuser on the burner and the pressure cooker on the diffuser
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, adjust the heat to maintain pressure at LOW or HIGH pressure
9. Set a timer to cook for 11 minutes at LOW or 4 minutes at HIGH
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. If the rice is not tender enough for you, replace the lid and let stand 10 minutes, then check again
14. It will cook in the residual heat
15. Stir in the toasted coconut and extracts
16. Portion into serving bowls to eat warm, or pour into a refrigerator storage bowl, cool to lukewarm, cover, and refrigerate 3 hours to overnight
17. When chilled, the pudding will firm up

Full List of Dessert Recipes
Full List of Rice Recipes