Rice Pudding



  1. Add 1 cup rice to inner pot. Rinse rice a few times over cold water, then drain really well.

  2.           Rice to Water Ratios:
                  1 cup Jasmine Rice - 1 cup cold water
                  1 cup Arborio Rice - 1 ½ cup cold water
                  1 cup Basmati Rice - 1 cup cold water

  3. Add cold water in the inner pot, then remove 2 - 3 tablespoons of water.

  4. Add cinnamon stick and nutmeg to the inner pot. Give it a quick mix.

  5. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes.

  6. While the rice is pressure cooking, beat a large egg in a large glass container. Add sea salt, vanilla extract, and sugar, then mix well.

  7. Pour in whole milk. Mix well.

  8. After 10 minutes release the remaining pressure in the Pot.

  9. Pour the milk mixture into the cooked rice.

  10. Bring the rice pudding mixture to a simmer: press Cancel, then Saute.

  11. Stir occasionally with a spatula. As the rice pudding mixture heats up, the starch will be released and it will start to thicken.

  12. Add unsalted butter for a more creamy, rich and smooth texture.

  13. Continue to stir until the rice pudding reaches desired consistency.

  14. Turn off the heat. The rice pudding will thicken as it cools.

  15. Add raisins to the bottom of the serving bowl. Pour the rice pudding over the raisins and stir to combine.

  16. Sprinkle some cinnamon powder on top. Serve hot or cold.