Coconut Rice (instant pot)

INGREDIENTS 

2 cups white rice (jasmin or long grain)

14 oz coconut milk

1 1/4 cup water. 

2 tsp sugar

1/2 tsp salt

2 TBSP unsweetened finely shredded coconut 

serving options - minced cilantro, toasted coconut

DIRECTIONS

Rinse rice

Mix all ingredients together in the instant pot

Cook 9 minutes. Release naturally for 7 minutes.

fluff before serving

Custard (Aussie style)

*Tastes like Mom's custard recipe from childhood.

Ingredients:

6 egg yolks

1 1/4 cup heavy cream

1 1/4 cup milk

2 tbsp cornstarch

1 tsp vanilla

1/3 cup sugar

Directions:

-Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

-Meanwhile, whisk egg yolks, cornstarch, vanilla and sugar together in a medium bowl. 

-Gradually whisk in 1 cup hot cream mixture to egg mixture until smooth.

-Add egg mixture to saucepan and mix well with whisk. 

-Place over low heat and cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. It will thicken quickly.

*Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

*For a thinner (Anglaise-style) custard, reduce cornstarch to 1 tbs.