Tuesday, March 27, 2012

Toasted Coconut Rice Pudding

1 1/2 C arborio or another short grain rice
1 1/2 C whole milk
1 C half and half
one 14 oz can coconut milk
1 C sugar
2 C toasted shredded coconut
1/4 tsp. nutmeg

1. Coat the inside of the pressure cooker with nonstick cooking spray. Combine the rice, milk, half and half, coconut milk, sugar, 1 C of the toasted coconut, and the nutmeg in the pressure cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.

2. Quick release the pressure and remove the lid. Serve warm or cold with remaining toasted coconut.

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