Ingredients and Weight:
- Jasmine rice: 1 cup (180g)
- Whole milk: 4 cups (960ml)
- Heavy cream: 1 cup (240ml)
- Granulated sugar: 1/2 cup (100g)
- Ground cinnamon: 1 teaspoon (2.5g)
- Ground nutmeg: 1/2 teaspoon (1.2g)
- Vanilla extract: 1 teaspoon (5ml)
- Salt: 1/4 teaspoon (1.2g)
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Rinse the jasmine rice under running water until the water runs clear.
- Combine the rice, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla extract, and salt in an Instant Pot.
- Secure the lid and set the Instant Pot to cook on "Manual" (high pressure) for 20 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir the rice pudding and serve warm or chilled.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 320
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 38g
- Protein: 10g
Dish Characteristics:
- Creamy and comforting
- Warm and cozy spices
- Rich and flavorful
- Suitable for breakfast, dessert, or a midday snack
User Comments:
- "This rice pudding is absolutely delicious! The spices and creaminess are perfect."
- "I love that it's so easy to make in the Instant Pot. It's a great way to use up leftover rice."
- "It's the perfect comfort food for a cold night."
- "I added some fresh fruit to mine and it was even better."
- "I'm not usually a fan of rice pudding, but this one changed my mind."
Special Precautions and Tips:
- Be sure to use whole milk and heavy cream for the best flavor and texture.
- If you don't have an Instant Pot, you can cook this rice pudding on the stovetop over medium heat for about 30 minutes, or until the rice is tender and the pudding has thickened.
- You can add other spices to your liking, such as cardamom, ginger, or cloves.
- Serve the rice pudding with your favorite toppings, such as fresh fruit, nuts, or whipped cream.
