Instructions

• Rinse 1 cup (175 grams) medium-grain white rice under cold running water in a fine-mesh sieve until the water runs clear; drain well.
• Add the drained rice to the Instant Pot. Pour in 2 cups (500 ml) whole milk and 1 ½ cups (375 ml) water. Add 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon pure vanilla extract, and ½ teaspoon salt. Stir once to combine.
• Close the lid and set the steam-release valve to SEALING. Select Manual/High pressure and set the timer for 20 minutes.
• When the cook cycle finishes, let the pressure naturally release for 10 minutes (do not move the valve). After 10 minutes, carefully move the steam-release valve to VENTING to release any remaining pressure. Wait until the float valve drops, then open the lid away from your face.
• Open 1 (14 ounce) can (397 grams) sweetened condensed milk and pour it into the pot. Stir thoroughly until the condensed milk is fully incorporated and the pudding is creamy.
• Serve warm (or cool, if you prefer).