Cassava Sweet Rice (updated)

Since mastering the pressure cooker, I've changed a lot of recipes for devout readers who visit my blog. Today, I will update the cassava sticky rice recipe by using a pressure cooker. With a pressure cooker and rice cooker, this dish will be finished very quickly. I use coconut milk when cooking cassava because coconut milk is good for our health. In addition, coconut milk will make cassava taste creamier with natural fat. The following is a recipe for making a very rustic dish which is quite easy to make. This is a fantastic dish for breakfast.

Ingredients:
For the cassava:
1 cassava
1 ½ cups coconut milk
1/2 tsp salt
1 tbs sugar
For the sweet rice:
2 cups sweet rice, long or short rice
1 tsp salt
1 to 3/4 cup water
For the scallion oil:
3 green onions, diced
1/4 cup oil
1/8 tsp salt
1/8 tsp sugar

Directions;
Peel the cassava skin and wash. Cut into 2 inch sections, and then cut in half. Place them in the pressure cooker.

 Add coconut milk, sugar, and salt. Follow the instructions for safety.

 It will take 5 minutes to completely cook or 3 minutes to partly cook the cassava. Let the cooked cassava cool off and cut into cubes.

Wash the sweet rice and add the cubed cassava and mix well. Add salt. Place the sweet rice-cassava mixture in the rice cooker and add water.

Close the lid and turn the dial to cook setting.
While the sweet rice is cooking, put the scallion oil in a microwave safe bowl and cook the green onions for 30 seconds.

To Serve:
Scoop the cooked sweet cassava rice onto an individual serving dish and top with scallion oil. Serve on the side with soy dipping sauce.