Instant Pot Pina Colada Rice Pudding Food

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.

INSTANT POT RICE PUDDING

Steps:

• Add the rice, water, salt and cinnamon sticks to the bowl of a 6-quart or larger Instant Pot. Give it a stir and then lock the lid, making sure the valve is set to seal. Pressure cook on high for 5 minutes, and do a natural release for 10 minutes before manually releasing any residual steam inside.
• Carefully open the Instant Pot and discard the cinnamon sticks. In a large bowl, whisk together the milk sugar, egg, vanilla, ground cinnamon and nutmeg. Stir into the cooked rice and set the machine to sauté on low.
• Cook, stirring often, until the pudding has thickened, about 5 minutes. Turn off the machine and carefully remove the inner bowl. Stir in the butter and raisins and serve either warm or transfer to a container to chill until ready to serve. If the pudding thickens too much, you can thin it out with a splash or two of milk before eating.

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.

PINA COLADA RICE PUDDING

Steps:

• Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
• In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.

INSTANT RICE PUDDING

Steps:

• Combine all ingredients in a bowl.
• Cover and microwave on high for 5 minutes.
• Stir.
• Microwave uncovered on high for 10 minutes.
• Serve warm with cinnamon and cream/whipped cream if desired.