Dessert for 4

Instant Pot Rice Pudding with wild

Name: Instant Pot Rice Pudding with wild
Total time: 23 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup jasmine rice; 1 cup cold water; 1 cinnamon stick or 1 teaspoon cinnamon powder; 1/2 tsp nutmeg; 1 tbsp unsalted butter; 2 cups whole milk; 1/3 cup white sugar; 1 tsp vanilla extract; 2 pinches sea or table salt; 1 large egg; raisins; cinnamon powder

$4.12for 423 minServes 4

Jasmine rice cooks with water and spices in an Instant Pot, then becomes creamy with milk, sugar, vanilla, and egg.

Photo: pressurecookrecipes.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Wild, 6.5 oz$0.15/oz typical	6.5 oz	$0.97Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Milk, 17 oz$0.04/oz typical	17 oz	$0.68Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Dried fruit and raisins, 0.5 oz$0.45/oz typical	0.5 oz	$0.23Typical price
Total for the servings shown		$4.12

Swaps

Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSugar and brown sugarCornstarch, vanilla, yeast, cocoaSalt and pepperDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

23 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Desserts Instant Pot

Typical price

$1.03 per serving$4.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup jasmine rice
1 cup cold water
1 cinnamon stick or 1 teaspoon cinnamon powder
1/2 tsp nutmeg
1 tbsp unsalted butter
2 cups whole milk
1/3 cup white sugar
1 tsp vanilla extract
2 pinches sea or table salt
1 large egg
raisins
cinnamon powder

Steps

Add the rice, water, cinnamon powder, nutmeg, butter, and salt to the Instant Pot.
Cook on high pressure for 5 minutes, then release the pressure for 5 minutes.
Stir in the milk, sugar, and vanilla extract until smooth.
Whisk the egg in a small bowl, then slowly stir in 1 cup of the hot pudding.
Return the egg mixture to the pot and cook on sauté for 3 to 5 minutes, stirring until the egg reaches 160 F.
Stir in raisins and sprinkle with cinnamon powder before serving.