Name: Instant Pot Pistachio Rice Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Arborio rice; 1.5 cup Water; 0.75 cup Non-fat plain Greek yogurt; 1 large Egg; 2 tbsp Maple syrup; 0.75 oz Shelled roasted pistachios; 0.5 tsp Vanilla extract; 0.25 tsp Sea salt; 0.25 tsp Ground cardamom

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Instant Pot Pistachio Rice Pudding

Arborio rice pressure-cooked until tender then swirled into a velvety yogurt custard with toasted pistachios for a rich and comforting snack.

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NUTRITION

Protein

51.8g

Fat

15.1g

Carbs

119.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Arborio rice

1.5 cup Water

0.75 cup Non-fat plain Greek yogurt

1 large Egg

2 tbsp Maple syrup

0.75 oz Shelled roasted pistachios

0.5 tsp Vanilla extract

0.25 tsp Sea salt

0.25 tsp Ground cardamom

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PREPARATION

1
Combine the Arborio rice, water, and sea salt in the Instant Pot inner pot.
2
Secure the lid and set the steam release valve to the sealing position.
3
Select the Manual or Pressure Cook function on high pressure for 10 minutes.
4
Allow the pressure to release naturally for 10 minutes before manually venting any remaining steam.
5
In a separate medium bowl, whisk together the Greek yogurt, egg, maple syrup, vanilla extract, and ground cardamom until completely smooth.
6
Open the Instant Pot lid and select the Sauté function on the lowest heat setting.
7
Slowly pour the yogurt and egg mixture into the hot rice while stirring constantly to prevent the egg from scrambling.
8
Continue to stir for 2 to 3 minutes until the pudding thickens and reaches a velvety consistency.
9
Turn off the Instant Pot and fold in half of the pistachios.
10
Serve the rice pudding warm or chilled, garnished with the remaining crushed pistachios.