Every couple of months, I go through a period of wanting to use up pantry and/or freezer ingredients. It’s both a good way to make sure you eat what you buy so you don’t waste money and also challenges me to think up new recipes with what I already have.
Today, I was having a sweet tooth, but I couldn’t leave the house since the girls were napping. So, I took out my trusty Instant Pot, grabbed the rice and some spices and whipped up one heck of a good rice pudding.
Rice pudding is super easy to make and doesn’t require much hands on time. It’s absolutely delicious with lots of cinnamon and nutmeg and best eaten right when it’s made. Happy eating!
Instant Pot Rice Pudding
- 1 cup jasmine rice
- 1 cup cold water
- 1 cinnamon stick (or 1 teaspoon cinnamon powder)
- 1/2 teaspoon nutmeg
- 1 large egg , beaten
- 2 pinches sea salt
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 2 cups whole milk
- 1 tablespoon unsalted butter
- Cinnamon powder, to garnish (optional)
- Before starting, rinse rice a few times over cold water, then drain really well.
- Add 1 cup cold water to the inner pot of the Instant Pot (and remove 2 – 3 tablespoons of water). Add in 1 cup rinsed rice. Add cinnamon and nutmeg and 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 cooking, beat a large egg. Add salt, vanilla extract, and sugar, then mix well. Pour in whole milk and mix well.
- Pour milk mixture into the cooked rice. Bring the rice pudding mixture to a simmer (Instant Pot: press “Cancel”, then “Saute” button). 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 for a more creamy, rich and smooth texture. Continue to stir until the rice pudding reaches desired consistency. Turn off the heat. The rice pudding will thicken as it cools down.
- To serve, sprinkle some cinnamon powder on top and enjoy!