Rice pudding is a wonderful, adaptable dessert recipe. We love adding whole spices like cinnamon, cardamom and star anise with a pinch of nutmeg to the rice as it cooks to give it a subtle, spiced flavour. However, you can keep it simple by just using cinnamon and a splash of vanilla. To serve, we made a pecan butterscotch sauce to stir through the warm pudding but it will be just as delicious on its own. Recipe compliments of InstantPot.

Ingredients

• 2 cups Arborio rice
• 4 cups milk whole milk/full cream milk
• 1 cup heavy cream / whipping cream
• 1 cup water
• ¾ cup brown sugar
• 1 cinnamon stick
• ½ star anise
• 2 green cardamom pods
• ¼ tsp ground nutmeg
• 1 tsp salt

For the butterscotch sauce:

• 1 cup pecan nuts roughly chopped
• 4 tbsp butter
• 4 tbsp brown sugar
• 2 tbsp golden syrup/honey
• ¾ cup cream
• Pinch of salt

Method

1. Combine the rice, milk, cream and water in the bowl of your Instant Pot pressure cooker. Add the brown sugar and spices. Close the lid ensuring the vent is in sealing position.
2. Set the Instant Pot to high pressure and cook the rice pudding for 8 minutes. Once the cooking time has passed, quick-release the pressure. Stir the pudding until creamy then serve with the butterscotch sauce.
3. Pecan butterscotch sauce: Toast the pecans in a pan set over medium-high heat for a few minutes, taking care not to burn them. Remove from the pan and set aside.
4. In the same pan, melt the butter and sugar together then add the cream and golden syrup/honey. Cook for 5 minutes over medium heat until the sauce is thick and golden brown. Add the pecans and a pinch of salt and stir to combine.