Instant Pot® Coconut-Orange Rice Pudding recipe

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Ingredients

2 cups unsweetened vanilla-flavored almond milk, divided
1 cup orange juice
1 cup Arborio rice
¼ teaspoon salt
1 egg, lightly beaten
1 teaspoon orange extract
⅓ cup cream of coconut (such as Coco Lopez®)
1 teaspoon grated orange zest

Nutrition Info

374.2 calories
carbohydrate: 70.8 g
cholesterol: 46.5 mg
fat: 7.1 g
fiber: 1.3 g
protein: 5.9 g
saturatedFat: 3.9 g
servingSize: -
sodium: 257.1 mg
sugar: 28.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot®). Seal pressure cooker, choose the \"Manual\" setting and high pressure. Set the timer for 4 minutes.

  2. Allow pressure to release naturally for 10 minutes, release any remaining pressure with the quick-release valve.

  3. Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the the cooked rice, stir constantly until well combined. Pour mixture into the pot, select \"Saute\" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

Recipe Yield

4 servings

Recipe Note

Classic, creamy, and comforting rice pudding, styled up with some coconut and orange flavors sharing the stage equally. Garnish with toasted coconut and orange slices.

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