Classic, creamy, and comforting rice pudding, styled with some coconut and orange flavors sharing the stage equally. Garnish with toasted coconut and orange slices.
Ingredients
- unsweetened vanilla-flavored almond milk: 2 cups (divided)
- orange juice: 1 cup
- arborio rice: 1 cup
- salt: 0.25 tsp
- egg, lightly: 1 piece (beaten)
- orange extract: 1 tsp
- cream of coconut (such as Coco Lopez®): 0.33333 cup
- orange zest: 1 tsp (grated)
Metric Conversion
Stages of cooking
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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.
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Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
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Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of 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.
