Rice Pudding

We had a sibling luncheon for Connie before they leave for her appointment at the Huntsman Cancer Center.  I have never had much luck making rice pudding.  But it is Connie's favorite.  So I decided to try to make it in the Instant Pot.  I combined several recipes and this is what I did.  Everyone loved it....especially Connie.  I think the trick to this is to use cooked rice that has been chilled.  I discovered that on accident!!

Instant Pot Rice Pudding
1/4 c. butter
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk

Melt butter in instant pot on Saute.
Stir in rice, until coated in butter.
Add:  milk, water, sugar, vanilla, almond extract & cinnamon.  Stir well.
Place lid on and close steam valve.
Set on high pressure for 14 minutes.  Allow steam to release naturally.  Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl.  Add a few spoonfuls of the rice pudding to this mixture and stir well.  Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking.  It will start to thicken.  Serve warm or chilled.  Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.