Enjoy this Thai Coconut Vegan Rice Pudding that is naturally gluten-free and easily made in the rice cooker for a quick and easy treat the whole family will love!
In an Instant Pot, combine the dry jasmine rice and 3 1/2 cups of the coconut milk beverage.
Lock the lid in place, select high pressure for 3 minutes cook time.
When the 3 minutes are up, turn off the Instant Pot and use a natural pressure release for 10 minutes.
After 10 minutes, release any remaining pressure with a quick pressure release as needed.
Once the rice is ready, stir in the coconut cream, maple syrup, ground cinnamon, turmeric, ginger, vanilla and coconut extract and golden raisins.
Note* This recipe includes and extra 1 cup of coconut milk beverage. This is for you to use at your own discretion, depending on how thick or runny you like your rice pudding. Everyone likes it different, so make it however you will enjoy it the most.