Classic Vanilla Rice Custard | Budget-Friendly Instant Pot Meals

🛒 About Classic Vanilla Rice Custard

Add rice and water to the Instant Pot. Cook on Manual/High Pressure for 8 minutes. Natural release for 10 minutes, then quick release.
In a bowl, whisk together eggs, milk, sugar, vanilla, nutmeg, and salt.
Stir cooked rice into egg mixture. Pour into a greased 6-inch round baking dish.
Cover the dish with foil. Place 1 cup water and trivet in Instant Pot, set dish on trivet.
Seal and cook on Manual/High Pressure for 10 minutes. Natural release 10 minutes.
Remove, uncover, and let cool 10 minutes before serving.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.