If you want to cut back on sweetness, you can sweeten to taste. You might choose to add in honey, molasses, or brown rice syrup at the end instead, too. If you opt for dairy-free, use a full-fat coconut milk or something richer than it is watery – a common problem with commercial almond milk. Dairy-free versions will work best with Arborio rice.
- 1 tablespoon butter or ghee
- 1 cup medium-grain white rice or Arborio rice
- 2 cups milk (whole milk or coconut milk for dairy-free will work best)
- 1 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sugar (can substitute with coconut sugar or honey)
- 2 eggs
- Optional add-ins: 1/2 cup raisins, 1/3 cup nuts, 1-2 tablespoons shredded coconut, spices (cardamom, cinnamon, etc.)
- Turn the Instant Pot on and press the ‘Sauté’ button. Add the butter or ghee until melted.
- Add in the rice and “toast” it, stirring it around and coating it in the oil until fragrant.
- Pour in 1 cup of milk and all of the water, plus any extracts, sea salt or spices you will be using.
- Stir all ingredients to combine. Press ‘Keep Warm/Cancel’ to stop the Sauté function.
- Close the lid and make sure the valve is closed, then set the pressure cooker to ‘Manual’ on ‘High’ for 14 minutes. After 3 beeps the IP will start building up the pressure.
- In the meantime, whisk the egg with the remaining milk, and strain through a fine mesh strainer. Set aside.
- Once the Instant Pot finishes cooking, naturally release the pressure for 3-4 minutes, then use quick release to let off the rest of the steam. Open the lid.
- Press the ‘Sauté’ button again and now whisk in the egg and milk mixture.
- When the mixture has bubbled for 30-60 seconds, turn the Instant Pot off or ‘Keep Warm.’
- Serve hot or cold with desired toppings! We like fresh berries, orange zest, a dash of cinnamon, or whipped cream.