- Prepare time: 5 mins
- Cook: 15 mins
- Ready in: 30 mins
- Pressure: High
- Release Type: Natural
- 2 cups vanilla almond milk
- 1 cup lite or regular coconut milk
- 1 cup arborio (short grain Italian) rice
- 1/ 3 cup Sucanat, coconut sugar or agave syrup, or more to taste
- 1½–2 teaspoons vanilla extract
- ¼ cup toasted coconut flakes or toasted slivered or sliced almonds
- Click the “saute” button and add the almond and coconut milk
- Stirring constantly, bring the milk to a boil
- Add the rice and stir well
- Close the lid. Seal the pot by putting the sealing valve to “sealed”.
- Click the “manual” button and reduce the cooking time to 5 minutes.
- When the cooking cycle finishes, let the pot naturally release for 10 minutes, then release any remaining pressure by moving the sealing valve to “vented”.
- Stir in the sweetener and vanilla extract.
- Put risotto in a serving dish and top with coconut flakes, sliced almonds, or fruit.
- Serve warm.
Ideally, you want to begin with high-starch, medium grain rice such Arborio rice – the same type of rice you use for risotto – or sushi rice. You can often find ‘rice pudding’ labelled rice as well. When cooked, its texture lends itself exceptionally well to creamy bases whether it’s cheese or milk. In the curious case of rice pudding, it allows you to skip the heavy cream which can be good if you want a healthier option.