Mango and Black Sesame Rice Pudding

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.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

6 servings, black sesame paste, contributed, cook 10 min, dessert, easy, eggs, Laurel Randolph, modern, prep 5 min, pressure cook, ripe mango, salt, short-grain white rice, sugar, vanilla extract, vegetarian, whole milk

Prep Time

5 min

Cook Time

10 min

Servings

6 servings

Ingredients

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

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.

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