Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
To the Instant Pot, add water, salt, and rice (in that order.) Do not stir the rice.
Step 2
Lock the lid, turn the knob to sealing, and cook on manual high pressure for 3 minutes. Allow a 10 minute natural pressure release, then release the rest of the pressure.
Step 3
Fluff the rice with a fork, then add sugars, pumpkin pie spice, pumpkin puree, and stir to combine until the sugar is completely dissolved.
Step 4
Set the Instant Pot to Normal Saute, then add 1/2 cup milk and stir.
Step 5
Crack two eggs into the remaining 1 cup of milk and whisk completely.
Step 6
With the rice pudding simmering, whisk or stir the rice pudding rapidly while slowly pouring the egg mixture into the rice pudding.
Step 7
Cook on low saute for about 5 minutes or until thick (or desired consistency). Turn off the heat, add the vanilla, butter, and cream.
Step 8
Enjoy with a sprinkle of cinnamon!
Your folders
shugarysweets.com
4.8
(14)
10 minutes
Your folders
littlesunnykitchen.com
5.0
(21)
30 minutes
Your folders
cooking.nytimes.com
4.0
(68)
Your folders
recipes.getdrop.com
5.0
(1)
22 minutes
Your folders
recipethis.com
5.0
(6)
22 minutes
Your folders
pressurecookrecipes.com
4.9
(67)
22 minutes
Your folders
happyfoodstube.com
5.0
(21)
5 minutes
Your folders
myrecipes.com
Your folders
fedbysab.com
4.9
(17)
20 minutes
Your folders
thedinnerbite.com
5.0
(11)
10 minutes
Your folders
imagelicious.com
5.0
(1)
7 minutes
Your folders
pipingpotcurry.com
4.7
(149)
30 minutes
Your folders
cookingperfected.com
5.0
(6)
30 minutes
Your folders
sweetandsavorymeals.com
4.9
(36)
20 minutes
Your folders
digitalmomblog.com
5.0
(1)
5 minutes
Your folders
pressurecookingtoday.com
Your folders
traditionalcookingschool.com
3.7
(100)
20 minutes
Your folders
simplyhappyfoodie.com
4.9
(14)
3 minutes
Your folders
andysinstantpot.com
5.0
(1)
15 minutes