Pressure Cooker Coconut Rice Pudding2021-02-09
- Cuisine: American
- Course: Dessert
- Skill Level: Beginner, Easy
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(4.4 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat1 g
Trans Fat0 g
Unsaturated Fat0.1 g
Pressure cooker coconut rice pudding. This coconut rice pudding is very easy to make and tastes like an indulgent dessert, but it’s healthy enough to be a nutritious breakfast!
Introduction to Pressure Cookers and Benefits of Using Them for Cooking
Pressure cookers are a great way to make cooking easier. They are safe and easy to use and can make your favorite dishes in less time than it would take in a regular pot.
Pressure cookers can be used for any type of dish, from soups to desserts, and they are perfect for people who do not like waiting around while their food cooks. There is no need to stir or check the pot every few minutes because the pressure cooker will automatically regulate the heat, so you don’t have to worry about burning your food.
How to make Pressure cooker coconut rice pudding in 4 simple steps
1. Grab all the ingredients and assemble them near the pressure cooker for quick access. You’ll need whole milk, half-and-half, long-grain rice, shredded coconut, cinnamon, sugar, and a pinch of salt.
1. Take your pressure cooker inner pot out to the stove and add 1 tablespoon of butter or cooking oil if you’re using an electric pressure cooker (this will help prevent food from sticking). Add your rice and shredded coconut to the bottom of the pot then add 1 cup of milk. Add in your pinch of salt then cover with a lid then set over medium-high heat until it starts boiling
2. Once boiling, turn down the heat so that it’s just simmering and cook for 15 minutes on low pressure (adjust this time according to altitude – see below). After 15 minutes are up, turn off the heat but leave everything inside until it cools down
3. Once cool, mix in the half-and-half and continue cooking in a high-pressure setting until they are fully cooked
4. Add the sugar to taste then reduce the heat to low or release pressure according to your specific cooker’s instructions6. Once it’s thickened, transfer it into a container and let it cool down before serving
Pressure Cooker Coconut Rice Pudding
Please note, this recipe is for a pressure cooker stovetop. For an electric pressure cooker set the machine to cook at high pressure. Set the timer to cook for 6 minutes.
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- 1 cup (250 g) shredded sweetened coconut
- 1½ cups (370 ml) half-and-half
- 1 cup (250 ml) whole milk
- 1½ cups (370 g) medium-grain rice
- 3/4 cup (180g) granulated sugar
- pinch of sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- ground cinnamon
- 1 teaspoon maple syrup (optional)
Preheat oven to 350 F (175 C).
Line baking sheet with parchment paper. Spread shredded coconut on a baking sheet. Place in preheated oven and bake until lightly browned, for about 8 minutes, stirring halfway through.
Grease bottom of pressure cooker with nonstick cooking spray. In a greased pressure cooker, combine half-and-half, whole milk, rice, and sugar. Mix well.
Close pressure cooker and lock the lid. Place a heat diffuser on the burner and pressure cooker on the diffuser. Set burner heat to high. When pressure cooker reaches high pressure, adjust heat to maintain pressure at low or high pressure. Set timer to cook for 11 minutes at low or 4 minutes at high pressure.
Remove pot from the heat. Open pressure cooker and check the rice. If rice not enough tender, replace the lid and let stand for a further10 minutes.
Stir in toasted coconut and vanilla extract. Transfer to a serving bowls. Stir in maple syrup and sprinkle with ground cinnamon.
posted by Rachel on August 20, 2020
In the instructions of this recipe it tells you add coconut milk to the pot, but there is no coconut milk in the ingredients list.
posted by Slava Bond on August 21, 2020
Thank you for letting me know. Fixed, there is no coconut milk in this recipe.
posted by Deeksha on October 24, 2020
This looks so yummy. I like it. Thanks for the recipe.