Rinse Rice: Add 1 cup rice to inner pot. Rinse rice a few times over cold water, then drain really well.
Rice to Water Ratios:
1 cup (230g) Jasmine Rice - 1 cup (250ml) cold water1 cup (200g) Arborio Rice - 1 ½ cup (375ml) cold water1 cup (210g) Basmati Rice - 1 cup (250ml) cold water Add cold water in the inner pot, then remove 2 - 3 tablespoons of water. *Note: Instructions for a more precise method here.
Add Spice & Pressure Cook Rice: Add 1 cinnamon stick (4g) + ½ teaspoon (2g) nutmeg to the inner pot. Give it a quick mix. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure.
Make Milk & Egg Mixture: While the rice is pressure cooking, beat a large egg in a large glass container. Add 2 pinches sea salt, 1 tsp (5ml) vanilla extract, and ⅓ cup white sugar (78g), then mix well. Pour in 2 cups (500ml) whole milk, then mix well.
Make Rice Pudding: Pour milk mixture into the cooked rice. Bring the rice pudding mixture to a simmer (Instant Pot: press "Cancel", then "Saute" button). Stir occasionally with a spatula. As the rice pudding mixture heats up, the starch will be released and it will start to thicken. Add in 1 tbsp (14.5) unsalted butter for a more creamy, rich and smooth texture. Continue to stir until the rice pudding reaches desired consistency. Turn off the heat. The rice pudding will thicken as it cools down.
Sweeten & Serve: If adding raisins, add them to the bottom of the serving bowl, then pour the rice pudding over the raisins, and stir to combine. Sprinkle some cinnamon powder on top. Then serve hot or cold. Enjoy~ :)*Pro Tip: If you are not adding raisins, be sure to taste and sweeten the rice pudding with more sugar or other sweeteners.
Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! :)