1 tablespoon coconut oil
3/4 teaspoon Pure and Simple Chai
1 1/2 cups short grain brown rice
1 (13.5-ounce) can light coconut milk
2 cups water
3/4 cup dried fruit, chopped
1 pinch kosher salt
1 teaspoon vanilla extract, or more to taste
Toasted unsweetened coconut, for garnish
Roasted cacao nibs, for garnish
Heat oil over medium high heat in a pressure cooker. Add chai spice and toast until fragrant, about 1 minute.
Add rice and stir to coat. Cook 2 minutes.
Add coconut milk, water, dried fruit, and a pinch of salt. Cover cooker, securing lid, and bring to high pressure. Reduce heat to maintain high pressure; cook 20 minutes. Quick-release pressure.
When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to medium heat. Continue to cook and stir until rice is creamy and liquid has thickened, about 3 minutes. Off heat, stir in vanilla. Taste and add more chai if needed. Portion into dessert dishes and top with toasted coconut and cacao nibs.
Note: For the dried fruit, I like to use pineapple, mango, apricot, cherries or golden raisins (no chopping needed for cherries or raisins). I think crystallized ginger might be good too.
If you prefer to use short grain white rice like Arborio, cook for 5 minutes. Liquid amount stays the same.
Don't use full fat coconut milk. The rice will stay crunchy. If that's all you have, dilute it by half with water.
You can find roasted cacao nibs online at stores that specialize in cooking and baking. Google it!
Nutritional data not available