Add olive oil to Instant Pot (IP) set to “Sauté”
Adjust the heat to normal, add rice and stir until well coated in oil and lightly toasted, about 2 minutes
Turn off IP off, add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, nutmeg, and salt, stirring well to combine
Secure lid and lock into place, set to “Manual and “high” with cook time set to 10 minutes (be sure to set he pressure valve to “Sealing”
While IP is working whisk together eggs with ½ cup almond milk and set aside
When IP cooking is complete turn off IP, natural release for 15 minutes and then manual release remaining pressure
Unlock and take off lid
Remove one heaping tablespoon of the hot rice mixture, add it to the beaten eggs and stir well to combine and temper the mixture
Repeat with another spoonful of rice
Slowly whisk the tempered egg mixture into the rice mixture
Press “Saute” button and adjust heat to “normal”
Stir continually until pudding thickens and egg mixture is fully incorporated, about 3-4 minutes
Turn off IP and immediately remove liner pot to prevent possibility of scorching
Allow pudding to cool slightly
Transfer to serving dishes and either place in refrigerator to cool or serve immediately
This rice pudding can be served warm or chilled garnished with fresh fruit and a dollop of whipped cream
If desired drizzle with maple syrupEnjoy!
