As an homage to my Okinawan roots, this extra-rich rice pudding is created with short grain rice. Short-grain rice that has already been cooked is called for in the recipe; this rice was probably cooked in a rice cooker. Serve it as a dessert, a snack, or for breakfast! When serving, feel free to top off each bowl with more milk or cream.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 cups cooked short-grain rice
- 2 ¼ cups milk, divided
- ½ cup white sugar
- ¼ teaspoon salt
- 2 egg yolks, whisked well
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch ground cinnamon, or as needed
Instructions
- Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer’s instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
- Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
- Serve rice pudding in individual bowls garnished with cinnamon.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 106 mg |
| Sugars | 16 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the directions to a T. My instapot kept saying the food was burning. And it was. Within minutes.
I made this rice pudding and honestly it did not turn out the way I had hoped. It’s ok but I added more vanilla, more sugar, raisins, more cinnamon, and extra cream so basically I doubled the ingredients for just 2 cups of cooked rice. I did not like the yellow colour the yolks gave to it. Sorry I am used to a creamy cinnamon flavoured rice pudding that can be eaten warm or cold.
I must admit that I was a little intimidated by this recipe, but I followed it and loved the taste of the rice pudding. However, I made some alterations. I LOVE cinnamon in my rice pudding, so I added about 1/2 teaspoon when I added the milk, sugar, and salt. I was not disappointed. Since my sons and I prefer our rice pudding to be very creamy, I added an additional 1/2 c. of whole milk and and additional 1/2 c. of heavy whipping cream. Wow, is that decadent! I think that the recipe as written has great flavor, I just like mine creamier. Thank you so much for taking the time to submit this recipe!!!
Nice to use leftover rice and the Instant Pot, but I feel that this recipe calls for too much rice. Next time I will use only 2 or 2.5 cups of rice instead. The way the recipe is written, the texture leaves much to be desired. I added a sprinkle of nutmeg to each serving along with the cinnamon and it was great.