Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
2 T. olive oil or vegetable oil
1 c. white rice, rinsed and well drained
2½ c. whole milk, (2% milk, or milk substitute can be used instead) divided
2 T. maple syrup
1 t. vanilla extract
2 t. ground cinnamon
¼ t. salt
Optional toppings and garnish:
Warm berry or apple compote
Real maple syrup
1. Add 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
2. Turn Instant Pot off and add 2 cups milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine
3. 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.
4. Meanwhile, whisk the eggs with the remaining milk in a medium-sized mixing bowl and set aside
5. 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.
6. 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.
7. 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.
8. 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. 9. Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!