I totally love that book. The best thing about it is that it gives you variations for both electric and stovetop cookers. I happen to have both types of cookers.
Sometimes I even use both pressure cookers for different things at the same time. It happens.
So, anyway, I loved that original rice pudding recipe and made it several times. But this time I decided to switch it up a bit to make it a little, um ... looser. Creamier. And since the Instant Pot has a button labeled "porridge" I decided to use that to cook the rice. Hey, might as well make it easy, right?
Very Vanilla Rice Pudding (Instant Pot recipe)
1/2 cup arborio rice
2 cups milk
1/2 cup sugar
1 cup water
2 tablespoons vanilla extract (you can use less. I'm a vanilla fiend)
1/2 teaspoon salt
1 whole egg
Put the rice, milk, sugar, water, vanilla extract, and salt in the Instant Pot. Put the lid on and make sure the knob is set for sealing rather than venting.
Press the "porridge" button and make sure it's set for 20 minutes. When the time is up, let it sit at the "keep warm" setting for 30 minutes, then turn off the machine and turn the knob to vent any remaining steam. Remove the cover.
Whisk the egg in a bowl. Add small ladles full of the hot rice pudding to the egg, stirring constantly. When you've added about a cup of the rice pudding to the egg and the mixture is warm, pour the egg mixture back into the Instant Pot, stirring as you add it.
Turn the Instant Pot to the saute setting and cook, stirring constantly, until the mixture thickens. Don't let it boil. Transfer to a storage container and allow it to cool a bit, then refrigerate.
Serve chilled with a sprinkle of cinnamon or nutmeg, if desired. A dollop of whipped cream is nice, too. Just sayin.
I received the Instant Pot through 37 Cooks for a post on the group blog. I am not obligated to continue posting about it on my blog. I'm just having fun.