This is an extra-rich rice pudding made with short grain rice, a nod to my Okinawan heritage. The recipe calls for already-cooked short-grain rice (likely from a rice cooker) and is a great way to use leftover rice. Make it for breakfast, as a snack, or serve it for dessert! Add additional milk or cream to each bowl when serving, if you like.
Ingredients
- short-grain rice: 3 cups (cooked)
- ¼ cups milk: 2 piece (divided)
- white sugar: 0.5 cup
- salt: 0.25 tsp
- egg yolks, whisked well: 2 piece
- heavy cream: 0.25 cup
- vanilla extract: 1 tsp
- pinch ground cinnamon: 1 piece (or as needed)
Metric Conversion
Stages of cooking
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Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
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Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
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Serve rice pudding in individual bowls garnished with cinnamon.
