3-Yolk Ultra-Custard Rice Pudding

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Whisk Egg Yolks: In a medium bowl, whisk the 3 egg yolks and the remaining ¼ cup of cold whole milk until uniform.

Step 3

Temper: Scoop up ½ cup of the hot liquid from the pot. Slowly drizzle it into the egg yolks while whisking the yolks constantly to prevent scrambling.

Step 4

Thicken: Slowly pour the tempered egg yolk mixture back into the Instant Pot, stirring the rice continuously. Stir on Sauté (Low) for 2 to 3 minutes until the custard heavily coats the back of a spoon.

Step 5

Finish: Press Cancel to turn off the heat to the Instant Pot. Immediately stir in the butter and vanilla extract until completely melted and incorporated.

Step 6

Rest: Remove the inner pot from the base. Cover with a lid or foil and let it sit undisturbed for 10 minutes to allow the custard to finish locking into the rice grains.