INSTANT POT THAI BLACK RICE PUDDING

I regularly eat low-carb, and I truly do fine without bread, pasta, and
potatoes generally. Rice? Gracious, rice is an entire ‘another
ballgame. I miss rice something furious. Actually, a forme treat is to let
myself have a little rice, yet this rice is even “treatier,
” made as is it
with smooth dark rice, coconut milk, and, assuming that you’re doing it right,
cuts or little shapes of ready mango presented with it. Not in the least gets it done
to make a rich and surprising show, yet it tastes consoling
what’s more, natural. This is ideally suited for the people who are sans dairy also!

TOTAL TIME


Natural/Quick 55 minutes

Dietary Considerations: Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Vegan,
Vegetarian
1 cup black rice, rinsed and drained
1 cup water
1½ cups full-fat coconut milk
½ cup sugar
½ teaspoon salt

PREPARATION

  1. In the Instant Pot, combine the rice, water, ½ cup of the coconut
    milk, the sugar, and salt.
  2. Secure the lid on the pot. Close the pressure-release valve. Select
    MANUAL and set the pot at HIGH pressure for 22 minutes. At the end
    of the cooking time, allow the pot to sit undisturbed for 15 minutes,
    then release any remaining pressure.
  3. Vigorously stir the rice to break up the grains. Slowly add the
    remaining 1 cup coconut milk, stirring continuously. (You may not need
    all the coconut milk to reach the desired consistency; let the rice sit for
    5 or so minutes before you add all of it, as the rice continues to soak
    up the coconut milk.