Instant Pot Rice Pudding

Tip: click step to get into cook mode

½ cup rice ((white or brown))

4 cups full fat milk ((or coconut milk))

1 inch cinnamon ((replace with ½ tsp cardamoms powder, all spice or 1 tbsp vanilla extract)

½ cup sugar (or (chopped medjool dates or maple syrup as needed))

10 almonds

2 tbsp coconut flakes ((toasted)(optional))

10 to 15 raisins

Wash rice thrice in ample amount of water. Drain the water completely
Add rice to the inner pot of the instant pot. Also add cinnamon and sugar. Pour milk as well.
Secure the lid on the instant pot. Position the steam release to sealing.
Press the porridge button to cook in porridge mode. It is auto set to 20 mins.
When the instant pot beeps after 20 mins switch off. Wait for the pressure to release naturally for at least 7 to 10 mins.
The float valve drops once the pressure is released.
Open the lid and discard the cinnamon. Stir the rice pudding well. Check sweetness and flavoring. Add more and stir if needed.
Transfer rice pudding to serving bowls. Top with chopped almonds, toasted coconut flakes and raisins.