Instant Pot Rice Pudding
Indulge in creamy perfection with my Instant Pot Rice Pudding - a comforting dessert that will transport you to sweet bliss! With the magic of the Instant Pot, this classic treat is made effortlessly and in no time. Fragrant hints cinnamon infuse every spoonful, while the tender rice grains create a delightful texture. Serve chilled, this instant pot rice pudding is a guaranteed crowd-pleaser that will satisfy your sweet tooth and leave you craving for more!
Ingredients
- ½ cup Carolina rice
- 1 cinnamon stick + ground cinnamon for dusting
- 1 lemon zest only
- 8 cups milk divided
- 1 cup sugar
- 5 eggs
Instructions
- COOK THE RICE: Add rice, lemon zest, cinnamon stick, and 4 cups of milk to the instant pot. Put on the lid and set the instant pot to manual-high pressure for 3 minutes. After the three minutes, let the pressure release naturally for 10 minutes.
- PREPARE EGGS: In the meantime, whisk together the eggs and 1 cup of milk. Set aside.
- ADD THE SUGAR: After the pressure has released naturally for 10 minutes, take the lid off the instant pot and stir. Add 3 more cups of milk and the sugar. Stir until the sugar melts.
- THICKEN: Set the instant pot to sauté. Using a whisk, stir the mixture continuously while slowly adding the egg mixture a little at a time. You need to add the eggs slowly and whisk continuously or else the eggs will scramble.
- Continue to whisk until the pudding thickens. This will take about 10-15 minutes.
- REFRIGERATE AND SERVE: Transfer the pudding to a baking dish to cool. Top the pudding generously with ground cinnamon. Cover and refrigerate. Serve alone or with whipped cream and fresh berries.