Rice pudding! I guess it’s a thing. I mean, I knew it was a thing but I have never tried it because I prefer savory rice over sweet rice..until now. Ok, I prefer both ways. Carbs unite!
The husband had asked me about 5 times to pick up a container when I went to the grocery store. Each time I forgot. It was on my list so I forgot. What’s better than store bought, homemade. So I whipped up my own batch with my Instant Pot. I really do like the set it and walk away feature so it’s a perfect fit for my kitchen.
I’ll get on to what you care about which is how you make rice pudding in my Instant Pot.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 2 cups milk
- 1 1/2 cups water
- 1 cup basmati rice rinsed
- 3/4 cup heavy cream
- 1/4 cup maple syrup
- 1/8 tsp salt
- 1 tsp vanilla extract
Ingredients
|
|
Instructions
- Start by rinsing the rice until the water that leaves the strainer is clear. When the water has become clear, put the rice in the Instant Pot liner.
- Add milk, water, maple syrup and salt and stir together.
- Put the lid on the pot and seal the vent. Push the porridge button and adjust to 20 minutes.
- When the time is up, allow for a 10 minute natural release. (Let the time count up to 10 minutes and then release any remaining pressure in the pot)
- Push the cancel button stir in the cream and vanilla and enjoy.
- The pudding may need additional milk when you take from the fridge to eat daily.
Recipe Notes
Recipe adapted from Gnowfglins
Share this Recipe