PRESSURE COOKER CREAMY COCONUT RICE PUDDING

My family loves rice pudding AND coconut. This recipe combines both in a rich and creamy rice pudding. Using Arborio rice makes it extra creamy. If you've ever had risotto this rice pudding is made with the same kind of rice and has the same "chew" and texture of a risotto. It is creamier than other rice because of it's high starch content. Plan on making it a day ahead since it needs to sit in the refrigerator overnight to thicken. I hope you'll try it! It's a delicious, creamy and satisfying dessert for the coconut lovers in your family!

Equipment:

Pressure Cooker

Fine Sieve

Baking pan lined with aluminum foil

Measuring cups

Measuring spoons

Large mixing spoon

Plastic wrap

Ingredients:

3/4 cup Arborio rice

1 13.5 ounce can unsweetened full-fat coconut milk

1 1/4 cups whole milk

1 cup water

3/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup Cool Whip whipped topping, thawed (not shown)

Using a fine mesh strainer, rinse the rice under cold running water and add to pressure cooker pot..

To the same pot, add the coconut milk, milk, water, sugar, vanilla and coconut extract.

Mix well......

Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

Select PRESSURE and set to HI. Set time for 8 minutes and select START/STOP to begin cooking.

When pressure cooking is complete, allow pressure to release naturally for 10 minutes then quick release remaining pressure by using a fork, spoon or some other utensil to move pressure release valve to the VENT position.

When pressure is released, carefully remove the lid.

Allow to cool in pressure cooker pot.....

Meanwhile, while pudding is cooling, toast the coconut: Heat oven to 350 degrees F. Place coconut flakes in a foil lined baking pan. Bake for 10-12 minutes, stirring every 3 minutes to avoid burning.

At this point, transfer cooled pudding to a serving bowl. (You'll notice it has already started to thicken since it has cooled.) Mix in 1/4 cup of the toasted coconut. Save remaining toasted coconut to garnish each serving.

Place plastic wrap directly on the pudding surface to void a skin forming on top. Place in refrigerator overnight.

The next day remove plastic wrap. There may be a bit of liquid around the edges inside the bowl. If so, just "scoop" out with a tablespoon and mix the pudding well. Add the Cool Whip Whipped Topping and fold into the pudding. Use remaining whipped topping to garnish each serving.

OK! You're all set! Just garnish with Cool Whip and some toasted coconut. I hope you'll try this creamy coconut-y rice pudding. My family loves it!!