- 2C of rice
- 4.2fl oz (125ml) of fresh cream
- 27fl oz (800ml) of coconut milk
- 4oz (115g) of sugar
- Wash the rice.
- Refrigerate fresh cream.
- Put rice, coconut milk, and sugar into the inner pot.
Mix them up well. Cover with the lid.
- Set Pressure to 0; Cook for 30 minutes.
- After cooking, open the lid. Mix up well and cool it with the lid open.
- Use a balloon whisk to whip the fresh cream by about 80%.
- Mix the fresh cream with rice pudding (6:5)