Coconut Rice Pudding with Saffron, Raisins, and Cashews

I like the slight hint of coconut and the creaminess of the Arborio rice in this dish. Sometimes I add canned pineapple to the cooled pudding, or cooked apples with a little apple pie spice instead of the cardamom. Make this once as written and then let your imagination go wild with different flavor combinations.

Active Time: 10 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 50 minutes

Egg-Free, Gluten-Free • 10 Ingredients or Less • SERVES 4

• ¾ cup Arborio rice, rinsed and drained
• 1 (13.5-ounce) can full-fat coconut milk
• 5 ounces evaporated milk
• ½ cup granulated sugar
• ½ cup raisins
• ½ cup cashews
• ¼ teaspoon ground cardamom
• 3 or 4 saffron threads
• ½ cup water

1. In the Instant Pot, combine the rice, half the coconut milk, the evaporated milk, sugar, raisins, cashews, cardamom, saffron, and water.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

3. When you open the lid, there will be a little bit of curdling—don’t worry about this. Stir to reincorporate all the ingredients. Add the remaining coconut milk and stir to combine.

4. Serve warm or chilled.