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|By :Barbara Schieving|
|Browse Category||Dessert, Kid-Friendly|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Coconut Milk, Eggs, Rice|
|Prep Time||10 minutes|
|Cook Time||16 minutes|
Barbara is the author of two successful blogs: PressureCookingToday.com and Barbarabakes.com. She has been an avid baker for over 35 year and is the author of Sweet Simple Dream Puffs. She has worked with some of the top brands in creating recipes in the United States including Red Star Yeast, Hershey’s, McCormick, Dove Chocolate and many more. Barbara’s blog Pressure Cooking Today shares her easy to make and delicious recipes all done in a pressure cooker.
So good, this is the third instant pot recipe i made. I used cream instead of milk because im extra! Such a good recipe!
This was is a pleasant mild rice pudding.
It taste wonderful. The texture os more of a baled rice pudding when done rather than a creamy one.
This recipe was utterly simple, fast and delicious. Omitted the whipped cream and toasted coconut for a simple weeknight dessert and it was still full of flavour. I even left some of the pudding without pineapple for my picky kids and that tasted great too.
Delicious, and easy to make! Very pleased with this recipe.
Very good and easy to make
Very tasty and easy to make. I would like it a bit more creamy, all in all it is a nice dessert.
Loved it after doubling the sugar 🙂
Very easy and flavorful. Makes a great breakfast too! 😉
So easy and so good. Made it for a large group as dessert – worked out great!
Delicious recipe. I thought the rice could have been a tad softer so I’ll add a bit more water and time on the pressure. I assume that will suffice. Any thoughts?
Have made this multiple times. So, so good!!!!!
One of my favorites for the IP. Best trick I’ve learned is to not stir the rice into the water. Add water, oil, and salt first. Then add rice, but don’t stir! I no longer get the burn notice when I do it that way.
My family has enjoyed this recipe, but instead of the milk I use a combination of non-dairy coconut creamer and rice milk. It adds a little more coconut flavor and also makes it a non-dairy as well as gluten free dessert for my friends with those restrictions. And the toasted coconut is a must!
Blander than I’d hoped for. Would suggest switching out vanilla for coconut extract.