Pressure Cooker 365 Recipe #57: Coconut Rice “Pudding”
When I was a kid learning to make rice, I learned to bring the rice and water to a boil, put a lid on it, and shut the burner off. I tested that strategy with my pressure cooker and was pleased with the result. Pressure cooking already takes much less energy than conventional cooking, but yesterday I boiled the rice for only two minutes! The residual steam cooked the rice the rest of the way.
This is a good way to avoid burning the rice because it does not cook at a high temperature for a length of time.
This technique only works for food that has no meat or has meat already cooked. In one pot meals like Creamy Chili Chicken with Rice and Beans, the rice needs to cook long enough to cook the meat as well.
My intention was to make a rice pudding but it would need more liquid to become creamy. I am leaving the recipe as I made it because I like the fluffy white rice. Add more coconut milk if you would like a more pudding-like texture.
Coconut Rice “Pudding”
- 1 C short grain white rice
- 1 C So Delicious coconut milk (From the refrigerator section, not the canned kind)
- 1 1/2 C water
- 1/2 C sugar
- 1/2 C coconut flakes
- 1/2 t cinnamon
- Pour all ingredients in pressure cooker. Stir.
- Cook at full pressure for 2 minutes. Remove pressure cooker from heat. Allow to sit for 15 minutes before opening lid.
- Serve with raisins and more milk if desired.
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.