Ingredients

• 6 cups milk
• 1 cup jasmine rice (uncooked)
• \(\frac{3}{4}\) cups sugar
• 2 Tbsp butter
• 1 egg
• 2-3 tsp cinnamon
• 2 tsp vanilla extract
• \(\frac{1}{2}\) tsp nutmeg

Directions

1. Melt the butter in the Instant Pot; add rice and stir to coat; then add sugar, cinnamon, and nutmeg and stir again to coat.
2. Add milk and vanilla, stir well, and pressure cook on high for 15 minutes.
3. Beat the egg, optionally with an additional \(\frac{1}{4}\) cup of milk to help with tempering.^*
4. De-pressurize the Instant Pot via a quick release. Add several spoonfuls of hot rice pudding to the egg to bring up its temperature; then add the egg mixture to the rice pudding and stir well for 1-2 minutes.^*
5. Adjust consistency to your liking if needed: Thin pudding can be thickened up via the Instant Pot’s saute function (and constant stirring), and thick pudding can be thinned out with a bit more milk.
6. Transfer pudding to serving bowls or a storage bowl, allow to cool naturally for an hour or two, then refrigerate until chilled. Serve as-is or top with cinnamon, whipped cream, raisins, berries, et cetera.

Notes

• Cook Time: Actual cook time is 15 minutes; but, perceived cook time is closer to double this since the Instant Pot takes time to pressurize.
• Tempering the Egg: Do not add the egg to the hot pudding without tempering it, or you run the risk of instantly cooking it and having streaks of scrambled egg throughout your pudding. (Tiny bits of congealed egg may still appear even with tempering, and can simply be removed if desired.)