Instant Pot Rice Pudding

 

 

The greatest pressure cooker dessert ever cooked, this Instant Pot rice pudding recipe takes only 20 minutes to make. It only takes a few ingredients and may be served warm or cold.

 

Butter

Milk

Vanilla

Spices

Whipped cream for the top if you want

 

1 c. uncooked rice

1/2 cups sugar

Water

1.5 tbsp butter

Can of coconut milk (13.5 oz)

1/4 cup of milk

Egg

1/2 c. shredded sweetened coconut

 

This is all that you need

 

Set the Instant Pot to saute and add the butter until it melts. Stir in the uncooked rice until evenly covered.

Pour in the milk, water, vanilla extract, cinnamon, almond extract (if using), and sugar. Stir everything together until it's smooth. Close the steam valve and replace the lid on the IP.

 

Set to manual, high pressure, for 14 minutes (if you like your rice a bit firmer set it for 12). When finished, do a fast release.

In a small mixing dish, combine the egg and 1/4 cup evaporated milk.

To temper the egg mixture, add a tablespoon of heated rice pudding mixture and stir.

 

Set your IP or pressure cooker to sauté with a bowl full of egg mixture. Allow it heat up to the point where it bubbles for 30-60 seconds.

When it begins to bubble, stir carefully so that it does not stick to the bottom. If desired, add extra evaporated milk. It'll start to thicken.

 

Once it has achieved the ideal consistency for you, immediately transfer the contents into a dish or tiny serving bowls so it does not continue to simmer and get mushy.

Serve warm or chilled, with a sprinkle of cinnamon or nutmeg on top.