Instant pot Old Fashioned Custard Rice pudding

Jblack

Jenny Beth

1.5 cups of white rice ( I use basmati or a reg white)

4 cups of milk

1 cup heavy cream ( I’ve used whipping cream and have also tried flavoured coffee creams to change the flavour a bit)

.5 tsp salt

¾ cup brown sugar

1.5 tsps vanilla

1 tsp cinnamon

2 eggs

1 cup heavy cream or whipping cream

Combine rice salt sugar cinnamon vanilla and first amount of milk/cream to the pot and get it to boiling on the sauté setting. After stirring constantly for about a minute while boiling put the lid on and set your machine to porridge (low or medium pressure ) for 16 mins. While it’s cooking I whisk together the eggs with the second amount of cream. After the machine beeps at the end of the cook cycle let it naturally release for 10 mins the do a quick release. Open and stir. Pour in the cream/egg mixture and turn the machine back on to sauté stirring while it thickens. Usually not much more than a minute past boiling. Turn your pot off and add raisins if you like. Serve immediately or pour into serving dishes to cool. I like mine chilled with a nice healthy dusting of cinnamon on top Combine rice salt sugar cinnamon vanilla and first amount of milk/cream to the pot and get it to boiling on the sauté setting. After stirring constantly for about a minute while boiling put the lid on and set your machine to porridge (low or medium pressure ) for 16 mins. While it’s cooking I whisk together the eggs with the second amount of cream. After the machine beeps at the end of the cook cycle let it naturally release for 10 mins the do a quick release. Open and stir. Pour in the cream/egg mixture and turn the machine back on to sauté stirring while it thickens. Usually not much more than a minute past boiling. Turn your pot off and add raisins if you like. Serve immediately or pour into serving dishes to cool. I like mine chilled with a nice healthy dusting of cinnamon on top

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