Instant Pot Rice Pudding using a 3-quart pot

No muss, no fuss — about 5 minutes prep time, 20 minutes cook time + 10 minutes+ for cooling; the Instant Pot makes Rice Pudding with no pot watching or stirring and there’s no sticky rice!

Instant Pot Rice Pudding using a 3-quart pot – makes 4 servings 

½  cup basmati or long grain rice

1 cups whole milk  

1/2 cup + 2 tablespoons water  

3 tablespoons maple syrup or honey

Pinch of kosher or seal salt teaspoon 

3 to 4 tablespoons heavy cream or coconut cream

1 teaspoon vanilla 

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup craisins or raisins

3 to 4 tablespoons sliced almonds, toasted (toast at 350° about 3 to 4 min.)

1. Place rice in fine mesh colander. Rinse well in several changes of water; the  place in Instant Pot.
2. Add water, milk, maple syrup, and sea salt.
   
3. Stir briefly.
4. Add lid, seal and close vent.
5. Press the Porridge button. This button is preset for 20 minutes—the time it takes to cook the rice. 
6. When the timer beeps, allow the pressure to do a natural release for 10 minutes. 
7. After 10 minutes, press the Cancel button and open vent.
8. When de-pressurized, open lid.
9. Add cream, vanilla, cinnamon and nutmeg. Stir in craisins and almonds or use them as toppings. 
10. Stir until well mixed.
11. Serve with more cream, whipped cream, or yogurt. Set out extra maple syrup and toppings if desired.