The Instant Pot is the perfect vessel for rice pudding, gently cooking the rice and milk until creamy without the risk of burning. Eggs are carefully added at the end, making the pudding thicker and more luxurious. Black sesame paste, an Asian treat, adds sweet nuttiness. If you can’t find it at a supermarket near you, make your own. Grind up 1 heaping tablespoon black sesame seeds using a spice grinder or small food processor. Once well-ground and paste-like, combine with 1 tablespoon honey.
COMBINE the rice, milk, sugar, and salt in your Instant Pot. Whisk together and secure the lid.
COOK at high pressure for 10 minutes and use a natural release.
WHISK the cooked rice and milk mixture well. Temper the eggs by slowly adding 1 cup of the hot milky rice to the eggs while whisking constantly. Add that mixture to the Instant Pot slowly, whisking the whole time.
TURN on the Sauté function. Whisk until the mixture is simmering and starting to thicken up. Turn off the Sauté function.
ADD the black sesame paste and vanilla and mix well.
ALLOW the rice pudding to cool. It will thicken greatly as it sits. Serve warm or cold topped with fresh mango.