Mango and Black Sesame Rice Pudding

By: Laurel Randolph

Mango and Black Sesame Rice Pudding
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon 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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