Instant Pot Rice Pudding
Instant Pot Rice Pudding is a quick, creamy dessert made with tender rice, milk, and warm spices—all pressure-cooked to perfection in under 30 minutes. It’s a cozy, customizable treat, perfect served warm or chilled.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (plus 10 min natural release)
- Total Time: 25–30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 3/4 cup Arborio or long-grain white rice
- 1 1/2 cups water
- 2 cups whole milk
- 1 cup heavy cream (or use more milk for lighter version)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Optional: 1/2 cup raisins, 1 tablespoon butter, pinch of nutmeg
Instructions
- Add rice, water, salt, and cinnamon to the Instant Pot. Stir to combine.
- Secure lid and set valve to sealing. Cook on High Pressure for 5 minutes.
- Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Turn on Sauté mode. Stir in milk, cream, and sugar.
- Cook, stirring frequently, for 5–8 minutes, until thickened to desired consistency.
- Turn off Sauté. Stir in vanilla extract and any optional ingredients.
- Serve warm or let cool and refrigerate. Add a splash of milk when reheating, if needed.
Notes
- Use Arborio rice for extra creaminess.
- Stir frequently during the sauté phase to prevent burning.
- Add raisins, cardamom, or citrus zest for variety.
- For extra richness, finish with butter or sweetened condensed milk.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 22g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Find it online: https://thefamilycooking.com/instant-pot-rice-pudding/
