Instant Pot rice pudding

From the kitchen of Lorilee Schultz of Orangeville, Illinois


1 cup jasmine rice
1 cup cold water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon unsalted butter
2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract
2 pinches sea or table salt
1 large egg, beaten

Add 1 cup rice to inner pot. Add 1 cup cold water. Add cinnamon and nutmeg. Give it a quick mix. Pressure cook at high pressure for 5 minutes, then natural release for 10 minutes. After 10 minutes, release remaining pressure. While the rice is pressure cooking, beat a large egg in a large glass container. Add 2 pinches sea salt, vanilla extract and sugar, then mix well. Pour in whole milk, then mix well. Pour milk mixture into the cooked rice. Bring the rice pudding mixture to a simmer. Stir occasionally with a spatula. As the rice pudding mixture heats up, the starch will be released and it will start to thicken. Add in butter. Continue to stir until the rice pudding reaches desired consistency. Turn off the heat. The rice pudding will thicken as it cools down.


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