Instant Pot Black Rice Pudding
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup of black rice ((185g))
- 1 can of full fat coconut milk ((2 approximately 2 cups)(400ml))
- 2 cups of water ((400ml))
- 1 tsp vanilla (extract/powder or scrapped pod)
- 1 Β½ tsp cardamom
- ΒΌ tsp himalayan pink salt
- condensed coconut milk or to taste
Method
- Soak the rice grains overnight or for several hours to soften, this step is optional so skip if needed.
- Switch on your instant pot and add the water, coconut milk and black rice.
- Select and adjust the +/- button to 20 minutes.
- Place the lid on and flick the valve to "sealing" and let the unit come to pressure .
- When the pressure cooking has finished allow to natural release (should take roughly 10 minutes) then turn the knob to "venting" to release any excess pressure.
- Remove the lid and stir in the desired amount of sweetener (pudding will thicken more as it cools down), add the vanilla, cardamom and sweeten with condensed milk to taste.
- Once cooked serve accordingly.