Mango and Black Sesame Rice Pudding
6 servings, black sesame paste, contributed, cook 10 min, dessert, easy, eggs, modern, No Pressure Cookbook by Laurel Randolph, prep 5 min, pressure cook, ripe mango, salt, short-grain white rice, sugar, vanilla extract, vegetarian, whole milk
Ingreadient
- 1 cup short-grain white rice
- 5 cups whole milk
- 2/3 cup sugar
- 1 pinch salt
- 2 large eggs
- 1 tablespoon black sesame paste
- 1 teaspoon vanilla extract
- 1 large ripe mango
Direction
- COMBINE the rice, milk, sugar, and salt in your Instant Pot. Whisk together and secure the lid.
- COOK at high pressure for 10 minutes and use a natural release.
- WHISK the cooked rice and milk mixture well. Temper the eggs by slowly adding 1 cup of the hot milky rice to the eggs while whisking constantly. Add that mixture to the Instant Pot slowly, whisking the whole time.
- TURN on the Sauté function. Whisk until the mixture is simmering and starting to thicken up. Turn off the Sauté function.
- ADD the black sesame paste and vanilla and mix well.
- ALLOW the rice pudding to cool. It will thicken greatly as it sits. Serve warm or cold topped with fresh mango.