Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This Creamy Coconut Thai Rice Pudding is the ultimate comfort food. Perfect served as a deliciously nutritious breakfast or dessert.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 190g Thai sweet rice (glutinous rice), soaked for 1 hour in cold water
- 185ml water
- 1 tbsp coconut oil
- 1 x 400ml tin full fat coconut milk
- 750ml bottled/cartoned coconut milk or other plant-based milk
- 85ml light agave nectar
- 2 tsp pandan extract (optional)
- 1 tsp vanilla paste
- 1/2 tsp sea salt
Optional toppings
- Diced mango
- Toasted sesame seeds
- Toasted coconut flakes
Utensils
-
Step 1
Drain and rinse the rice until the water runs clear and set to one side. Insert the cooking pot and select SEAR/SAUTÉ and set the temperature to MD. Add the coconut oil and melt. Add the washed rice followed by the water. Cook for 3 to 5 minutes stirring frequently. Once all of the liquid has absorbed and the rice has puffed up press START/STOP.
-
Step 2
Add the remaining ingredients then stir together. Secure the pressure lid then turn the pressure valve to the SEAL position. Select PRESSURE, set the temperature to HI and time to 8 minutes. Select START/STOP to begin cooking. Once cooking is complete carefully quick release the pressure.
-
Step 3
Once the pressure has been released carefully remove the lid and stir. Select SEAR/SAUTÉ, setting the temperature to MD, and cook for roughly 3 minutes until most of the liquid has been absorbed.
-
Step 4
Serve hot or cold with optional toppings.
Notes:
Store in the refrigerator in an airtight container for up to 3 days. Serve cold or re-heat using the SEAR/SAUTÉ function until piping hot.
