Mango and Black Sesame Rice Pudding


  • 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
  • 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.
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