Servings: 4
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

  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
    Nutrition: Calories: 420 Protein: 10 grams Fat: 7 grams Carbohydrates: 78 grams