Instant Pot Rice Pudding

Ingredients:

1 c. uncooked rice
1/2 cups sugar
1 c. water
1.5 tbsp butter
1 can coconut milk (13.5 oz)
1/4 cup of milk
1 egg
1/4 c. evaporated milk
1/2 c. shredded sweetened coconut

Directions:

Set your pressure cooker to saute and add your butter until it melts, then add your rice and stir so it is all coated. Turn to off/cancel.

Add coconut milk, regular milk (or almond), 1/2 of your shredded coconut and sugar. Stir.

Close your lid and steam valve and set to pressure cooking for 14 minutes followed by a quick release.

Open the lid and set aside. Set to saute and quickly whisk together your egg and evaporated milk. You want it to be ready when it begins to bubble so nothing burns.

Then add a bit of hot pudding from pot into the egg bowl to temper it.

Stir and once it thickens (will be quick) turn machine off and remove pot. Transfer contents to room temperature bowl so it doesn’t continue to cook. Eat or refrigerate.