Rice Pudding

A firm family favourite nicely served both warm or cold. Present it with a dollop of whipped cream and a scattering of blueberries and sliced strawberries or banana. Top it up by stirring in some dark
chocolate chips with the golden raisins.

Details

Serves: 8
Preparation Time: 10 minutes
Cooking Time: 32 minutes

Kcal per serve: 350

Ingredients

• 1 1⁄2 cups Arborio or Carnaroli risotto rice
• 3⁄4 cup sugar
• 1⁄2 tsp. salt
• 5 cups whole milk
• 2 eggs
• 1 cup half and half
• 1 tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 cup golden raisins (sultanas)
• pinch of nutmeg

• pinch of cinnamon

Preparation

1. Rinse the rice 3 times in cold water.
2. Add the rice, sugar, salt and milk to the InstantPot and stir to combine. Set to Sauté (Normal) and bring to the boil, stirring occasionally. When it comes to the boil secure the lid and set to Manual (Less/Low) for 16 minutes.
3. In a mixing bowl whisk together the eggs, half and half, maple syrup and vanilla extract.
4. When the InstantPot has completed the 16 minutes allow it to release the pressure naturally for 10 minutes and then do a quick release of the remaining pressure. Remove the lid and stir the rice mixture.
5. Stir the egg mixture into the rice. Set the InstantPot to Sauté (Normal) and bring to the boil, stirring occasionally. Switch the pot off as the rice pudding comes to the boil. Stir
in the golden raisins.
6. To serve warm: pour into individual serving bowls and dust with a little nutmeg and cinnamon.
7. To chill see cooks tip. Dust with nutmeg and cinnamon when serving.

Cooking Tips

If you are going to refrigerate the rice pudding it’s best to

place a sheet of cling film directly onto the rice pudding. This

will help stop a skin forming. If the rice pudding is too thick

after refrigerating loosen it to a desired consistency by

stirring in half and half or cream.