Prep time 5 min to assemble, cook time 30 min + heat-up time for instant pot, and 10 min depressurization. VERY important to use the PORRIDGE setting, and turn the VENT to CLOSED. This is the way we make it:

Instant Pot Sheep Milk Rice Pudding

2 3/4 cup sheep milk unsweetened plain (unflavoured) I purchase from the farmgate

1/2 cup basmati rice

1/2 cup cane sugar (white can do just more caramelly with cane)

1/8 tsp Himalayan salt (or reg salt)

1 Tbsp Butter (or vegan/dairy free / gluten free / soy free marg)

Porridge setting 20 min, vent CLOSED

10 min natural release

Then add:

1 tablespoon vanilla (or less I like it vanilla-ey)

1/2 cup any kind almond milk if it seems a little too thick – as per preference

1/2 cup raisins (optional) if added sooner they turn everything brown

1/8 tsp cinnamon (optional same as above – it will make it dark though, a sprinkle before serving is better)
nutmeg dusting for topping
fresh berries prior to serving

Stir

This is the way the husband likes it – gluten free, soy free, dairy-less