Instant pot® coconut-orange rice pudding

    This creamy and comforting rice pudding is flavoured with orange juice, orange zest and cream of coconut. Garnish with toasted coconut and orange slices.


    1 person made this

    Ingredients
    Serves: 4 

    • 475ml unsweetened vanilla-flavoured almond milk, divided
    • 250ml orange juice
    • 200g Arborio rice
    • 1/4 teaspoon salt
    • 1 egg, lightly beaten
    • 1 teaspoon orange extract
    • 5 tablespoons coconut cream
    • 1 teaspoon grated orange zest

    Method
    Prep:10min  ›  Cook:6min  ›  Extra time:10min resting  ›  Ready in:26min 

    1. Combine 400ml of the almond milk, 250ml orange juice, 200g 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.
    2. Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
    3. Whisk the remaining 75ml milk, beaten egg and orange extract together in a small bowl. Add a few tablespoons of the the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add coconut cream and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

    Suggestion:

    If you don't have vanilla almond milk, you may substitute other types of milk, but I'd recommend you then add a little vanilla extract (maybe 1/4 to 1/2 teaspoon).

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