Decadent Creamy Rice Pudding

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup Arborio rice, washed and drained
  • 2 tablespoons maple syrup (or Yacon syrup)
  • 2½ cups almond milk, divided
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Fresh berries
  • Chopped nuts
  • Raisins
  • Warm berry compote
  • Ground cinnamon
  • Cinnamon sticks
  • Whipped cream
  • Real maple syrup
Instructions
  1. Pour olive oil into the Instant Pot and set it to the "Sauté" mode. Now add the rice and lightly toast it in the oil for about 2 minutes on a normal heat setting.
  2. Turn off the Instant Pot then gradually pour 2 cups of the almond milk, maple syrup, ground cinnamon, salt, and vanilla extract. Mix until everything is fully incorporated.
  3. Put the lid back on and lock it. Set it to "Manual" mode then turn the heat setting to High. The cook time should be set to 10 minutes while the pressure valve must be on €œSealing€.
  4. While waiting, get a mixing bowl and combine the eggs with ½ cup almond milk. Whisk until mixed evenly.
  5. When the timer beeps, turn off the Instant Pot to keep the rice from burning. Let it naturally release pressure for about 15 minutes, the excess pressure has to be released manually.
  6. Remove the lid and take a scoop of the hot rice into the egg mixture. Stir until fully incorporated then add another scoop of rice. Now gradually whisk the mixture into the remaining rice in the pot.
  7. Set the Instant Pot back to "Sauté" and select normal heat setting. Continuously stir the pudding until it thickens and has a more pudding-like consistency. This takes about 3 to 4 minutes. 
  8. Once you get your preferred consistency, turn it off. Transfer the container to a cooling rack and let the pudding cool down prior to serving with your favorite toppings!
  9. You can also store it in an airtight container then put it in the fridge for up to 4 days. 
Yield: 4
Notes:

Cook time: + time to come to pressure

Source: Tiny Kitchen Divas

 

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