Pressure Cooker Jasmine Rice Pudding
An easy Jasmine Rice Pudding made in the instant pot.
- 2 cups Jasmine Rice
- 3 cups water
- ½ teaspoon salt
- 3 cups 2% milk
- ⅔ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
Add rice, water, and salt to the pressure cooker.
Seal the steam vent and cook in a pressure cooker under rice setting for 9 minutes.
When cooked, release pressure cooker and set to the sauté setting,
Add milk, sugar and stir until blended.
In a small bowl, beat egg.
Slowly add egg mixture to pudding while gently stirring using a strainer.
Let cook additional 3 -5 minutes.
Top with cinnamon and serve or chill if desired.
Calories: 287kcal | Carbohydrates: 58g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 202mg | Potassium: 186mg | Fiber: 1g | Sugar: 21g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 126mg | Iron: 0.5mg