Instant Pot Coconut Orange Rice Pudding Food

INSTANT POT® COCONUT-ORANGE RICE PUDDING

Steps:

• Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot®). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
• Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
• Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR

Steps:

• Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
• Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
• After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
• Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

INSTANT POT RICE PUDDING

Steps:

• In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
• Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
• In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
• Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
• Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
• The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.

INSTANT POT PINA COLADA RICE PUDDING

Steps:

• In inner pot of Instant Pot, combine rice, water, oil and salt.
• \Close and lock lid. Select Pressure Cook or Manual on high and then adjust to set 3 minutes of cooking time.
• When beep sounds, turn off pressure cooker and use 10 minute natural release.
• Add coconut milk and sugar to rice in pressure cooking pot; stir to combine.
• In small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot.
• Select Saute and cook stirring constantly, until mixture just starts to boil.
• Turn off pressure cooker. Stir in pineapple tidbits.
• Pour into serving dishes and chill. Pudding will thicken as it cools.
• Serve topped with whipped cream, toasted coconut and a maraschino cherry if desired.