FEWER THAN 10 INGREDIENTS / MODIFIED QUICK RELEASE / VEGAN / CAN BE GLUTEN-FRE E
Sweet Coconut Rice with Mango
6 servings
Here’s a quick rendition of a dessert served in Thai restaurants across North America. You’ll need sweet glutinous rice, not sushi or other short-grain varietals of white rice. You should be able to find it in an Asian market or you can order it online—although we did luck out and find it at our rural supermarket on two occasions. It’s sometimes called “sweet rice.” But beware: Some manufacturers label other short-grain white rices as “sweet.” Just be sure it has the word “glutinous” on the label. (By the way, there is no wheat gluten in glutinous rice.)
One 14-ounce can full-fat coconut milk or coconut cream (but not cream of coconut)
½ cup granulated white sugar
½ teaspoon vanilla extract
½ teaspoon table salt
3½ cups water
1½ cups raw, sweet, glutinous white rice
3 medium ripe mangos, peeled, pitted, and cut into bite-size chunks
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 10 minutes
If necessary, press: START
2. Mix the coconut milk, sugar, vanilla, and salt in a 6- or 8-quart cooker. Cook, stirring often, until bubbling, about 4 minutes. Turn off the SAUTÉ function, remove the hot insert from the machine, and scrape every drop of the coconut mixture into a heat-safe, large bowl. Set aside.
3. Clean the insert and return it to the machine. Pour 1½ cups water into the pot, then set a heat- and pressure-safe trivet in the pot. Mix the rice and the remaining 2 cups water in a 2-quart, high-sided, round soufflé dish. Set this dish on the trivet and lock the lid onto the pot.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 12 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 15 minutes with the KEEP WARM setting off
If necessary, press: START
5. Use the quick-release method to bring the pot’s pressure back to normal—but do not open the pot. Set aside for 10 minutes, then unlatch the lid and open the cooker. Remove the hot bowl from the trivet.
6. Stir all but ⅓ cup of the coconut milk mixture into the cooked rice. Serve the rice warm in bowls with mango pieces all over the top and drizzle the portions with as much of the remaining coconut milk mixture as desired.