There are a couple of things worth noting right from the get-go with this coconut rice pudding. 1) I’m a self-diagnosed Instant Pot obsessive; 2) I did not know I was a lover of rice pudding until quite recently (like literally two weeks ago), and 3) the gorgeous cotton flour sack tea towel with the blue trim (that matches my tiny Creuset pots so beautifully) is handmade by Dot and Army (an excellent source of eco-friendly napkins, tea towels, etc.). Okay. With the preliminaries out of the way, let me tell you about this coconut rice pudding.
Rice pudding, I have come to learn, is the ultimate comfort food (instant pots tend to do pretty well with soft foods of the comfort variety) and when made with full-fat coconut milk, it is dairy free, and yet super creamy. This recipe calls for sushi or arborio rice, and so the final pudding has some texture and is a bit toothsome, which I love. I love to serve it with a dollop of cinnamon whipped cream and a final sprinkle of cinnamon on top. 
My recipe calls for an egg and a yolk (for richness) and brown sugar (for the mollasses-y vibe it always imparts). I love serving this warm or room temp. Finally, because this pudding is made in the instant pot (or a stove top pressure cooker) it takes a third of the time to prepare and there is no time on task (ie: no stirring – except for a bit when you temper the eggs). In short, because “tis the season,” might I suggest you, a) purchase an instant pot for your self (read this if I have failed to convince you), b) purchase some tea towels for a friend, and c) make you and said friend some coconut rice pudding. Happy happy.
[yumprint-recipe id=’129′]More pudding recipes comin’ at ya!
