4-Yolk Pastry-Cream Style Rice Pudding

Optimized for an intensely rich, dense, and sliceable dessert-like consistency using an Instant Pot Sauté workflow.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the Base: Set the Instant Pot to Sauté (Low). Add ½ cup + 2 tbsp 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 Yolks: In a medium bowl, vigorously whisk the 4 egg yolks and the remaining ¼ cup + 2 tbsp of cold whole milk until smooth.

Step 3

Temper: Scoop up ½ cup of the hot liquid from the pot. Slowly drizzle it into the 4 egg yolks while whisking the yolks constantly to prevent scrambling.

Step 4

Thicken: Slowly pour the tempered yolk mixture back into the Instant Pot, stirring the rice continuously. Cook on Sauté (Low) for 2 to 3 minutes. The mixture will turn thick and glossy very rapidly.

Step 5

Finish: Press Cancel. Immediately stir in the butter and vanilla extract until fully incorporated.

Step 6

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