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Recipe Index Coconut Rice Pudding
4 servings
INGREDIENTS
1 1/2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 cups arborio rice
1 tablespoon almond essence
1/2 cups golden raisins
1/4 teaspoon ground cinnamon, optional
METHOD
1 Combine the coconut milk, milk, sugar and salt in uncovered
pressure cooker. Set temperature to 350° and bring contents
to boil.
2 Add rice and almond essence. Stir until well blended.
3 line the arrows on the lid handles up with the inner pot handles.
4 Secure lid on pressure cooker.
5 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 8 minutes.
6 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
7 Stir in raisins and cinnamon until well incorporated. Cover and allow
to cool for 10 minutes. Serve warm or cold.
Recipe courtesy Wolfgang Puck
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