Coconut-Cinnamon Rice Pudding
Servings: 6
Ingredients
- 2 tablespoon butter
- 1 cup long-grain rice
- 3 cups milk
- 14 oz. coconut milk 1 can
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon coconut extract
- ½ teaspoon salt
- 1 teaspoon vanilla
- ¼ cup sweetened coconut flakes divided
Instructions
- Melt the butter in the cooker. Stir in the rice and coat well with butter. Turn off the cooker.
- Add the milk, coconut milk, sugar, cinnamon, salt, vanilla, and coconut extracts. Stir, close and lock the lid and turn the regulator knob to pressure.
- Pressure cook on HIGH for 10 minutes and let the pressure come down naturally after cooking time is done.
- Open lid, add 1⁄8 cup of the coconut flakes, and stir gently to remove lumps. Cool completely and place in the refrigerator.
- Serve sprinkled with the remaining coconut flakes and more cinnamon. For best results, remove from the refrigerator 20 minutes before serving.