Servings: 10

1 c uncooked rice 1 c uncooked rice
1/2 c sugar ½ c sugar
1 c water 1 c water
1.5 tbsp butter 1.5 tbsp butter
2 c milk 2% or whole is best 2 c milk 2% or whole is best
1 egg 1 egg
1/4 to 1/2 c evaporated milk add 1/4 c. first and at the end if you want more add the additional 1/4 c. until desired texture is achieved ¼ to ½ c evaporated milk add ¼ c. first and at the end if you want more add the additional ¼ c. until desired texture is achieved
1/2 tsp vanilla ½ tsp vanilla
1/2 tsp almond extract - optional ½ tsp almond extract - optional
pinch of nutmeg - optional pinch of nutmeg - optional
pinch of cinnamon - optional pinch of cinnamon - optional

Put Instant Pot on saute and add butter until melted.
Add rice and stir so rice is coated.
Add milk, water, vanilla, cinnamon, almond extract if desired and sugar. Stir until combined.
Put lid on IP and close steam valve.
Set to manual, pressure, high, for 14 minutes (if you like your rice more turgid set it for 12).
When done do a quick release
In a small bowl whisk egg and ¼ c evaporated milk together.
Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice mixture and stir.
Then add bowl full of egg mixture into your IP or pressure cooker and set to saute.
Allow to get hot enough where it bubbles for about 30 to 60 seconds, stir slowly when it starts to bubble so it doesn't stick to bottom. Add more evaporated milk if desired.
It will begin to thicken.
When it has reached the perfect consistency for you pour contents into a bowl or small serving bowls immediately so it doesn't continue to cook and get a bit mushy.
Serve warm or chilled, top with cinnamon or nutmeg.