Tags: dessert Asian Instant Pot vegetarian
Active Time: 10 minutes
Passive Time: 20 minutes
Serves: 2-4

Common dessert found in Thai restaurants. Typically requires overnight soaking of rice and steaming. With the instant pot, we can skip soaking and have it ready in a half hour.

• Glutinous rice: 1/2 cup (do not rinse)
  
  
• Coconut milk: 1/3 cup
• Light brown sugar: 2 tbsp
• Table salt: 1/6 tsp

Notes

• Serve with mango or Thai custard (quick recipe: beat 1 egg, 1/3 cup coconut milk, 2 tbsp light brown sugar together in a small bowl. Steam with 1 cup water in instant pot for ~12 minutes)
• The pot-in-pot equipment used to write this recipe consisted of a pyrex glass bowl with a 6 inch inner diameter and the screen on lid from a mason jar as a trivet
• I've had success halving the recipe by halving all the sauce components, the rice, and using 3 tbsp (slightly more than half) of the water in the steaming bowl. I reduced the high pressure time to 12 minutes

1. Add 1 cup of water to the instant pot, then place trivet and steaming bowl inside
2. Add rice and 1/3 cup water to steaming bowl, mix together
3. Cook on high pressure for 17 minutes, quick release
4. Heat coconut milk with sugar and salt until dissolved
5. Mix rice and coconut milk sauce together, serve