Name: Mango and Black Sesame Rice Pudding
Prep time: 5 min
Cook time: 10 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 cup short-grain white rice (well rinsed and drained); 5 cups whole milk; 2/3 cup sugar; 1 pinch salt; 2 large eggs (beaten, at room temperature); 1 tablespoon black sesame paste; 1 teaspoon vanilla extract; 1 large ripe mango (peeled and diced)

Mango and Black Sesame Rice Pudding

By :No Pressure Cookbook by Laurel Randolph

MangoBlackSesameRicePudding_InstantPot (002)

The Instant Pot is the perfect vessel for rice pudding, gently cooking the rice and milk until creamy without the risk of burning. Eggs are carefully added at the end, making the pudding thicker and more luxurious. Black sesame paste, an Asian treat, adds sweet nuttiness. If you can’t find it at a supermarket near you, make your own. Grind up 1 heaping tablespoon black sesame seeds using a spice grinder or small food processor. Once well-ground and paste-like, combine with 1 tablespoon honey.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Mango, Rice

Prep Time

5 minutes

Cook Time

10 minutes

Servings

6 servings

Ingredients

1 cup short-grain white rice well rinsed and drained
5 cups whole milk
2/3 cup sugar
1 pinch salt
2 large eggs beaten, at room temperature
1 tablespoon black sesame paste
1 teaspoon vanilla extract
1 large ripe mango peeled and diced

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Mango, Rice

Prep Time

5 minutes

Cook Time

10 minutes

Servings

6 servings

Ingredients

1 cup short-grain white rice well rinsed and drained
5 cups whole milk
2/3 cup sugar
1 pinch salt
2 large eggs beaten, at room temperature
1 tablespoon black sesame paste
1 teaspoon vanilla extract
1 large ripe mango peeled and diced

Instructions

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.

http://www.laurelrandloph.com

No Pressure Cookbook by Laurel Randolph

Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.