Although this is really a dessert, I like to eat my rice pudding for breakfast. I make a nice big pot once a week, and store my rice pudding in a glass bottle in the fridge.
It’s delicious either hot or cold.
No Instant Pot? No worries. You can make it in an ordinary saucepan too.
- ½ cup rice, preferably arborio, but any rice works (except for instant rice)
- 4 cups coconut milk; or 1 cup creamed coconut, chopped, and 3 cups water
- ¼ cup sugar
- ¼ cup raisins
Dunk all ingredients in your Instant Pot. Stir.
Pressure cook for 20 minutes. Allow for a natural release if you don’t want your kitchen to become a mess.
Serve hot or cold with chocolate shavings and cinnamon.
No fan of raisins? Just leave them out.
If you don’t have an Instant Pot, you can make the rice pudding in an ordinary saucepan. Bring water to a boil, add creamed coconut and stir until the creamed coconut has dissolved. Or, if using coconut milk, bring coconut milk to the boil. Add rice, stir. Reduce heat, place lid on the pan, and leave pudding to simmer for about an hour. Stir occasionally.