With a tender, creamy texture, touch of cinnamon and juicy sweet raisin bursts, this Instant Pot rice pudding recipe is the perfect winter comfort food.
Course: Breakfast
Cuisine: American
Keyword: breakfast, dessert, instant pot
Servings: 6people
Calories: 215kcal
Author: Jane and Sonja
Equipment
Instant Pot
Ingredients
2tablespoonsunsalted butter or oil of choice
1cuparborio rice
2cupsmilk
1cupwater
1egg
2teaspoonscinnamon
1teaspoonsaltor more to taste
Instructions
Rice the rice and set aside.
Place the butter in your instant pot and set to saute.
Once the butter is melted, add the rice and toast it for 1 minute.
Add in 1 cup of the milk, 1 cup water, cinnamon and salt. Seal and cool for 10 minutes on manual.
Quick release.
Mix the egg and remaining cup milk in a small bowl and then mix into the cooked rice.
Cook on manual for an additional 3 minutes, quick release, then serve and garnish.
Notes
Optional garnishes: maple syrup, crushed nuts, sugar, etc.