Using coconut milk gives this rice pudding a hint of coconut and a very creamy texture.
1-1/2 cups Arborio or Carnaroli rice 2 cups whole milk 1 can (14 ounce) lite coconut milk 1 cup water ½ cup granulated sugar 2 teaspoons cinnamon ½ teaspoon salt 1-1/2 teaspoons pure vanilla extract 1 cup dried tart cherries, dried cubed mango or papaya, or golden raisins
Calories 142 (22% from fat) • carb. 25g • pro. 3g • fat 4g • sat. fat 2g • chol. 7mg • sod. 126mg • calc. 72mg • fiber 1g
Rinse rice and drain. Place rice, whole milk, coconut milk, water, sugar, cinnamon, and salt in the Cooking Pot. Select Sauté and bring to a low boil, stirring constantly to dissolve the sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 15 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add vanilla and dried fruit and stir. Place cover on pot, but do not turn on. Let stand for 15 minutes. Stir and serve. May be garnished with a sprinkling of cinnamon and freshly whipped cream.
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