How to Make Classic Vanilla Rice Custard
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Add rice and water to the Instant Pot. Cook on Manual/High Pressure for 8 minutes. Natural release for 10 minutes, then quick release.
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In a bowl, whisk together eggs, milk, sugar, vanilla, nutmeg, and salt.
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Stir cooked rice into egg mixture. Pour into a greased 6-inch round baking dish.
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Cover the dish with foil. Place 1 cup water and trivet in Instant Pot, set dish on trivet.
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Seal and cook on Manual/High Pressure for 10 minutes. Natural release 10 minutes.
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Remove, uncover, and let cool 10 minutes before serving.
Pro Tips for Perfect Classic Vanilla Rice Custard
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of uncooked white rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Classic Vanilla Rice Custard?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Classic Vanilla Rice Custard?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for uncooked white rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.