Servings: 4
Ingredients:
2 cups of water
1/4 teaspoon ground cinnamon, extra for topping
1/2 cup of sugar
1 teaspoon vanilla extract
1 1/2 cup Arborio rice
2 tablespoon maple syrup
3 eggs
3 cups whole milk
2 bay leaves
2 dashes ground nutmeg
Cinnamon toast crunch cereal, for topping
About 1 tablespoon eggnog, for serving, optional
Directions:

  1. In the inner pot of your instant pot, add the rice, bay leaf, salt and water.
    Close the los and the pressure valve. Choose manual mode high pressure
    for 3 minutes. Once the timer beeps, choose NPR for 10 minutes then
    QPR. In s container or bowl, mix the eggs, 1 cup milk, nutmeg and
    cinnamon together. Set this aside. Open the lid of the lid of the instant pot
    and take the bay leaf out. Now, pour 1 cup milk, sugar and maple syrup.
    Mix all thoroughly. Now, pour in the custard mixture using a strainer and
    quickly press the cancel key.
  2. Set the instant pot to sauté mode and stir it continuously for about 3- 5
    minutes until the mixture becomes sticky and bubbly. Turn it off right
    away and transfer to bowls while warm. Top with cinnamon cereals before
    serving.
    Nutrition: Calories: 420 Protein: 10 grams Fat: 7 grams Carbohydrates: 78 grams