Coconut-Cinnamon Rice Pudding

Coconut-Cinnamon Rice Pudding

Coconut-Cinnamon Rice Pudding

Stephanie Jensen
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Pressure Cooking Time 10 minutes
Course Dessert
Cuisine American
Diet Gluten Free
Servings 6


  • 2 tablespoon butter
  • 1 cup long-grain rice
  • 3 cups milk
  • 14 oz. coconut milk 1 can
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut extract
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup sweetened coconut flakes divided


  • Melt the butter in the cooker. Stir in the rice and coat well with butter. Turn off the cooker.
  • Add the milk, coconut milk, sugar, cinnamon, salt, vanilla, and coconut extracts. Stir, close and lock the lid and turn the regulator knob to pressure.
  • Pressure cook on HIGH for 10 minutes and let the pressure come down naturally after cooking time is done.
  • Open lid, add 1⁄8 cup of the coconut flakes, and stir gently to remove lumps. Cool completely and place in the refrigerator.
  • Serve sprinkled with the remaining coconut flakes and more cinnamon. For best results, remove from the refrigerator 20 minutes before serving.
Food Group Dairy, Rice, Pasta & Grains
Cooking Method Pressure Cooking
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