Step 1

Add the rice, water, cinnamon, salt, and nutmeg to an Instant Pot and stir. Secure the lid, move the valve to the sealing position and cook on High Pressure for 3 minutes. When done, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.

Step 2

While the rice is cooking, prepare the egg custard by placing the eggs, 1/2 cup of the cream, and the vanilla extract in a mixing bowl. Whisk together until beaten, about 30 seconds, and set aside.

Step 3

Add the remaining 1 1/2 cups cream, the sugar, the maple syrup, and stir well. It's going to appear soupy but this is exactly how it should look at this stage.

Step 4

Place a fine-mesh strainer that's large enough to rest over the top of the pot. Pour the egg custard through it into the pudding. (NOTE: We do this so that the strainer catches the excess gooey parts of the egg which would compromise this rice pudding's texture).

Step 5

As soon as you pour in the egg mixture, hit the Cancel button and then hit Sauté and Adjust to the More or High setting. Stir often for 3-5 minutes (dairy likes to stick to the bottom of stainless steel pots!). As you do this, everything will gradually begin to thicken. Hit Cancel to turn the pot off and remove the stainless steel liner pot to rest on a trivet on the counter to cool for 30 minutes.

Step 6

Transfer the slightly cooled rice pudding to a mixing bowl, cover with a lid and pop in the fridge for 3-5 hours until chilled. Once you take the lid off, the rice will have really absorbed all the sweetness around it, giving you the perfect rice pudding consistency!

Step 7

Pinch off the cookie dough from the tube and roll into balls the size of marbles (use as kuch or as little from the tube as you want). Add them and the chocolate chips/morsels to the pudding and stir until well-combined. Top with additional cookie dough, if desired.