This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Blueberry Maple Compote.
This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert.
| Servings | Prep Time |
| 4-6 servings | 5 minutes |
| Cook Time |
| 25 minutes + time to come to pressure |
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This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert.
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Ingredients
- 2 Tbsp Olive Oil extra virgin
- 1 cup Arborio Rice rinsed and well drained
- 2-1/2 cups Almond Milk divided
- 2 Tbsp Maple Syrup
- 1 tsp Vanilla real, extract
- 1 tsp Cinnamon ground
- 1/4 tsp Salt
- 2 Eggs
Servings: servings
Instructions
- Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal.
- Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
- Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
- Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
- Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
- When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
- Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine.
- Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
- Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.
- Turn the Instant Pot off and immediately remove the cooking container to prevent scorching.
- Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
- Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!
Cook's Notes
Add any of these optional toppings and garnishes:
Fresh berries
Whipped cream
Warm berry compote
Ground cinnamon
Real maple syrup
Cinnamon sticks
