Instant Pot Rice Pudding

• Vegetarian
• Gluten free

• Canned Goods

  • 3/4 cup Heavy cream or coconut cream

• Condiments

  • 1/4 cup Maple syrup

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 Inside scrapings from 1 vanilla bean or 1 teaspoon vanilla extract
  • 1/8 tsp Sea salt

• Dairy

  • 2 cups Milk

• Liquids

  • 1 1/4 cups Water

Found on traditionalcookingschool.com

Description

Ingredients

• 2 cups milk of choice (raw milk or soaked nut milk)
• 1¼ cups water
• 1 cup basmati rice
• ¾ cup heavy cream OR coconut cream
• ¼ cup maple syrup
• ⅛ teaspoon sea salt
• inside scrapings from 1 vanilla bean OR 1 teaspoon vanilla extract

Directions

• Place rice in fine mesh colander.
• Rinse well in several changes of water.
• Then, place rice in Instant Pot.
• Add water, milk, maple syrup, and sea salt.
• Stir briefly.
• Then, seal lid and close vent.
• Next press the Porridge button. The rice will take 20 minutes to cook on this setting. (For any other pressure cooker, this is the equivalent of cooking on high pressure for 20 minutes.)
• When the timer beeps, allow the pressure to release slowly for 10 minutes.
• After 10 minutes, press the Cancel button and open vent.
• When de-pressurized, open lid.
• Add cream and vanilla.
• Stir until well mixed.
• Serve with optional toppings.