Instant Pot Coconut Orange Rice Pudding Recipes

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.

Steps:

• In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.
• Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• Open the lid and discard the cinnamon stick, orange zest and vanilla bean.
• In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.
• Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you'd like.

Steps:

• Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
• Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
• Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.