Coconut Rice Pudding Express Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 30 minutes
  • 2 cups evaporated milk
  • 1 ½ cups water
  • 1 can (about 15 ounces) cream of coconut
  • 1 cup uncooked long grain rice
  • ½ cup golden raisins
  • 1 tablespoon unsalted butter
  • ½ teaspoon salt
  • 3 egg yolks, beaten
  • 2 limes, grated peel
  • 1 teaspoon vanilla
  • Shredded coconut, toasted (optional)*
  • *To toast coconut, spread in single layer in heavy-bottomed skillet. Cook and stir over medium heat 1 to 2 minutes. Remove from heat.
  1. Combine evaporated milk, water, cream of coconut, rice, raisins, butter and salt in Crockpot™ Express Pressure Cooker; stir to blend. Secure lid. Press RICE/RISOTTO, set pressure to HIGH and time to 15 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  2. Once cooking is complete, natural release pressure 5 minutes. Release remaining pressure. Stir 1/2 cup hot rice mixture into egg yolks in small bowl; stir into pot. Stir in lime peel and vanilla. Let stand until thickened.
Express Pressure Cooker