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This sweet and simple Instant Pot Rice Pudding is creamy, flavorful and ready in under an hour! It’s the perfect dessert in my book.
And I promise it’s super easy in the Instant Pot! You barely have to lift a finger for this sweet, cinnamon-y treat. Here are some other Instant Pot recipes you might like too! Instant Pot Yogurt, Instant Pot Potato Soup, and Instant Pot Whole Chicken.
Rice pudding is one of those recipes that I BEG you not to knock until you try it! I know, unless you’ve had it your whole life, the concept of rice plus pudding is a little… foreign. And maybe not the most appetizing. But the blessing of rice is that it takes on the flavors around it. So it’s actually a perfect contender for a sweet dessert, if you’re using the right ingredients alongside it!
Table of Contents:
Table of Contents
Why You’ll Love This Recipe:
- Quick and easy
- Delicious
- You can customize to how sweet or not sweet you want it
Ingredients:
- Light oil– (like vegetable or avocado oil): this ensures the rice doesn’t stick to the bottom of the pot while cooking in the Instant Pot.
- Short grained white rice-the key to rice pudding! Short grained is a denser, smaller grain of rice that makes the pudding more fluffy.
- Water– to cook the rice with.
- Salt-a little salt helps the rice not stick together.
- Sugar– for a sweet flavor.
- Whole milk-this is what makes the pudding creamy and velvety.
- Eggs– to bind and thicken the rice pudding.
- Vanilla extract– for a little hint of vanilla flavor in each bite.
- Ground cinnamon-to balance the sweet from the sugar with a little bit of spice.
- Raisins (optional)– they add a little more sweetness and added texture to the pudding.
See recipe card below for full information on ingredients and quantities
Topping for Homemade Rice Pudding:
- Cinnamon
- Raisins
- Nuts
- Ground Nutmeg
- Brown Sugar
- Granola
Frequently Asked Questions:
Store cooled rice pudding in an airtight container in the fridge for up to 3 days.
You can eat rice pudding cold! But if you want to reheat, add the leftovers to a Dutch oven with 2 to 3 tablespoons of whole milk over medium heat, and stir regularly until heated through.
Short grain rice is the best for rice pudding because short grain is starchier than long grain, meaning the end product will be thicker and creamier when the starches release as it cooks.
Yes! Just add the cooked rice to a large pot over medium heat, and follow steps 4 through 7 in the recipe below.
More Dessert Recipes to Consider:
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Instant Pot Rice Pudding
Ingredients
- 1 teaspoon light oil, like vegetable or avocado oil
- 1 cup short grained white rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 cups whole milk, divided
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup raisins, optional
Instructions
- In the metal pot of your Instant Pot, add the oil and use a pastry brush to spread it around the full bottom of the pot.
- Add the rice, water, and salt.
- Lock the lid in place and select High Pressure and 4 minutes cook time. When the cook time has passed, let the pressure cooker rest at natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
- Add the sugar to the cooked rice and stir to combine.
- In a small mixing bowl, whisk together the milk, eggs, and vanilla. Slow pour the egg mixture, while stirring the rice, into the cooked rice.
- Select sauté and cook, stirring constantly, until mixture starts to boil. Once it starts to boil turn off pressure cooker. Remove pot from the pressure cooker. Stir in cinnamon and raisins (if using).
- Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
Notes
- I like a nice sweet rice pudding (a dessert in my book); if you like a less-sweet rice pudding feel free to start with 1/2 cup sugar and adjust the sugar to taste.
This was so simple and easy! Rice pudding is a huge favorite at our house and this did not disappoint! I have made this twice, even doubling the recipe the second time because the first batch was gobbled up so quickly by my kids. So delicious! Thank you!