My brother married one of my besties from Denmark, and now they live near Copenhagen with their six boys. On my last Blog I posted a recipe for rice pudding, and she told me that the Danish kind was soooo much better, so I asked if she could send me her favorite traditional recipe. And then I completely disregarded it because I wanted to make an Instant Pot Rice pudding recipe instead! Although, I LOVED her suggestion for topping it with vanilla sugar, a warm cherry sauce and flaked almonds!

In Denmark they eat this on Christmas eve (which is their Christmas day). They plant a whole almond in it, and whoever finds it in their pudding gets an extra present, which is such a fun idea! I have to give a heads up that this English girl Americanized this Danish recipe! They top theirs with vanilla sugar, which they make by putting vanilla beans in a canister of sugar, which I haven’t prepared months in advance. So I added extra vanilla and sugar to the rice pudding recipe. They also make a home-made cherry sauce, but I am cheating with the canned kind! Instant Pot recipes, to me, are all about being EASY, and delicious, which this recipe REALLY is! Garnished with some flaked almonds on top, it’s beautiful too.

I mentioned in my last post how i’m always on the road lately driving my kiddos to activities, and this is another recipe that is perfect for busy mom’s on the go. It’s easy to pack up, and can be eaten warm or cold, and topped however you like! Thanks for the inspiration Heidi. I will be keeping this recipe close by this fall/Winter! I hope you guys enjoy.

1 Tbsp butter
1 cup arborio rice

cups whole milk
1 Tbsp vanilla extract
1/3 cup white sugar
1/4 tsp salt

3 egg yolks
3/4 heavy whipping cup cream

{for the topping}
Flaked almonds
1 can Cherry Pie Filling
1/4 tsp almond extract

Preheat the Instant Pot by pressing sauté. Rinse the rice well using a colander. Melt the butter in the instant pot, and add the rice. Cook for a minute or two. Add the milk, vanilla, sugar and salt. Lock the lid on the instant pot, and press the porridge function to cook for 20 mins.

Instant-release the pressure, and take off the lid. Don’t be afraid by how it looks at this point, it’s about to get really thick and creamy and beautiful! Quickly whisk the cream and egg yolks in a measuring jug. Press the sauté function on the pressure cooker, then pour the cream and egg yolks into the rice while whisking gently and constantly until it comes to a simmer and starts to thicken (about 5 mins). Press cancel so it stops cooking, it will continue thicken as it cools.

In a small saucepan, add the cherry pie filling and 1/4 tsp almond extract (if desired), and heat through. Plate the rice pudding, add the cherry sauce on top, and garnish with flaked almonds.

<3 Sarah