Extra Custardy Rice Pudding

Optimized for the Instant Pot Sauté Function & Pre-Cooked Instant Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the Base: Set your Instant Pot to Sauté (Low). Add ¾ cup of the whole milk, 1 cup of half-and-half, the 3 cups of cooked instant rice, the sugar, and the salt. Stir gently for 3 to 4 minutes until the mixture is thoroughly hot and steaming.

Step 2

Whisk the Yolks: While the pot heats, place your 3 egg yolks and the remaining ¼ cup of cold whole milk into a medium bowl. Whisk vigorously until uniform and pale yellow.

Step 3

Temper the Eggs: Scoop up about ½ cup of the hot liquid from the Instant Pot. Slowly drizzle it into the egg yolks while whisking the yolks constantly. This step prevents the eggs from scrambling when added to the hot pot.

Step 4

Thicken into Custard: Slowly pour the tempered yolk mixture back into the Instant Pot, stirring the rice continuously. Keep stirring on Sauté (Low) for 2 to 3 minutes until the liquid transforms into a thick, glossy, spoon-coating custard.

Step 5

Finish and Flavor: Press Cancel to turn off the Instant Pot completely. Immediately stir in the butter and vanilla extract, mixing until fully melted.

Step 6

The Starch-Custard Rest (Crucial Step): Remove the inner pot from the Instant Pot base to stop residual cooking. Cover with a standard lid or foil and LET SIT UNDISTURBED FOR 10 MINUTES. The instant rice will lock in the custard and firm up beautifully.