Rice pudding
3 Cups - a2 Milk® Whole
1 Cup - Short-grain rice
½ Cup - Cane sugar
1 ½ tsp. - Ground cinnamon
1 Tbsp. - Vanilla extract
¾ tsp. - Kosher salt
1 Cup - a2 Milk® Half and Half
3 - Egg yolks
2/3 Cup - Golden raisins (optional)
¾ Cup - Toasted walnuts, chopped (for garnish)
Milk caramel
½ Cup - a2 Milk® Half and Half
2 Tbsp. - Butter
½ Cup - Brown sugar
½ tsp. - Kosher salt
¼ tsp. - Vanilla extract
- Make the caramel sauce in advance. Combine all five ingredients in a small saucepan over medium-low heat. Stirring, gently simmer the mixture until the sugar has dissolved. Remove from the heat and refrigerate 1 hour or overnight.
- Tossing halfway through, toast the walnuts on a lined baking sheet under a broiler until fragrant, 2-3 minutes. Set aside.
- Combine the rice, milk, sugar, cinnamon, vanilla, and salt in a 6-8 qt. Instant Pot or countertop pressure cooker. Secure the lid and cook on high pressure for 10 minutes.
- Allow the pressure release naturally, about 10 minutes. Flip the manual switch to release all remaining pressure.
- Whisk together the a2 Milk® Half and Half and the egg yolks. Slowly stir them into the pressure cooker and incorporate. Allow the residual heat to cook the eggs and thicken the pudding, about 5 minutes. Stir in the raisins, if using.
- Divide the pudding into small jars. Top with toasted walnuts and Milk Caramel.
- Serve warm or secure the lids and chill overnight.
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