Instant Pot Rice Pudding
This Instant Pot Rice Pudding is creamy, aromatic, and filled with flavors from cinnamon, vanilla, and nutmeg. With just a few simple ingredients, I can have this delicious treat ready in 30 minutes. It’s perfect for breakfast or dessert, and the Instant Pot makes it incredibly easy.
Seriously, having an Instant Pot is so convenient! For me, it’s the easiest way to make the creamiest, most delicious rice pudding. Plus, this recipe takes me right back to my childhood, reminding me of summers with my grandparents, where a spiced bowl of pudding was always the perfect breakfast. Just like my bread pudding, this is one of those recipes that feels like home with every bite.
Table of contents
The best thing about this rice pudding recipe is how quickly I can make it in the Instant Pot. Unlike the traditional stovetop version that requires constant stirring, the Instant Pot does all the work for me. I can have a comforting treat ready in just 30 minutes without watching over the pot. It’s the same reason I love my Instant Pot Oreo cheesecake, it lets me enjoy a classic, homemade dessert without spending hours in the kitchen.
Why you will love this recipe
- No fuss, just flavor: This isn’t the kind of rice pudding that needs constant stirring. The Instant Pot does the work, so I get a creamy, sweet dessert without the hassle.
- Perfect anytime treat: Whether for breakfast or dessert, this comforting pudding is ready in just 30 minutes, filling my kitchen with the amazing aroma of cinnamon and vanilla.
- Great for everyone: I know that busy families, home cooks, and Instant Pot lovers will appreciate how simple and foolproof my old-fashioned rice pudding recipe is.
- Creamy and simple: The rice cooks to perfection in the Instant Pot, and I stir in sweetened condensed milk at the end for the smoothest, most indulgent texture.
What you will need
- Milk and Water – I use whole milk for the creamiest pudding, and a little water helps everything cook evenly.
- Rice – Long-grain white rice works best, and I love using basmati or jasmine for their light and fluffy texture.
- Vanilla and Spices – Pure vanilla extract adds warmth, while cinnamon and nutmeg bring a sweet, gently spiced flavor.
- Sweetened Condensed Milk – This gives the pudding its rich sweetness and creamy consistency.
- Salt – Just a pinch of kosher salt balances the flavors without any bitterness.
How to make
Clean and drain: First, I rinse the rice well in a colander and let it drain for about five minutes, stirring it around to make sure it dries completely.
Fill, cook, and release: I add milk, water, cinnamon, nutmeg, rice, and salt to the Instant Pot, give it a stir, and seal the lid. I cook on high for 10 minutes, let it naturally release for another 10 minutes, then press cancel and open the valve to release any remaining pressure.
Stir and serve: Once the pressure is released, I open the lid and stir in the sweetened condensed milk and vanilla. I mix everything well until creamy, then it’s ready to serve.
Expert tip
Choosing the best rice for creamy rice pudding
There are so many types of rice, and each one cooks a little differently. I have tested a few for this recipe, and my favorite is long-grain white rice, like basmati or jasmine, because it stays light and fluffy while soaking up all the creamy flavors. Arborio has a nice texture, but in the Instant Pot, it turns out a bit too soft for my taste. Short-grain sushi rice, on the other hand, becomes way too sticky and clumpy, which isn’t what I want in rice pudding. Choosing the right rice makes all the difference, and for me, long-grain white rice is the best choice.
More tips to consider:
- Do not use the rice function, I stick to the manual settings for the best results. Following the instructions ensures the right texture and consistency.
- Getting the right balance of liquid to rice is important so the pudding sets properly. Too much or too little can change the texture.
- Rinsing the rice is key, it removes excess starch and helps keep the pudding smooth.
- Natural pressure release is important, this allows the rice to finish absorbing the liquid without overcooking.
- Add the sweetened condensed milk at the end, mixing it in after cooking prevents scorching and ensures the pudding stays creamy.
Recipe variations and add-ins
- Other spices: I love experimenting with flavors by adding ½ teaspoon of cloves, ginger, or even a hint of rosemary or lavender. Lemon balm, licorice, or sweet basil can also bring a unique twist.
- Toppings: A sprinkle of cinnamon or a drizzle of honey makes this even more delicious. I sometimes add fresh berries or 1 teaspoon of lime or lemon zest for a tangy touch.
- No dairy: For a dairy-free version, I swap the milk with almond milk or coconut milk. Instead of sweetened condensed milk, I use ½ cup of coconut cream for the same creamy texture.
- Mix-ins: I like stirring in ¼ cup of raisins, dried cranberries, or toasted coconut.
Serving suggestions
I love turning this rice pudding into a hearty breakfast for my kids by adding chopped nuts and fresh fruit. Raisins, cranberries, and walnuts make it extra satisfying, and a drizzle of my thick and rich caramel sauce, oh so- delicious!
For a fruity twist, I sometimes spoon over a warm blueberry sauce or some homemade strawberry sauce (my favorite!). A dollop of creamy whipped topping makes it even more indulgent, perfect for dessert or an afternoon treat.
How to store leftovers
- Refrigerate: I pour leftover rice pudding into a jar or airtight container, which can stay in the fridge for up to four days.
- Freezing: To freeze, I place it in a freezer-safe container. It can be kept for up to three months.
- Defrost: Remove from the freezer and thaw overnight in the fridge before serving.
- Reheating: I usually reheat in the microwave for one to two minutes.
Frequently asked questions
There are several reasons why your rice pudding may not have set properly. Your ratio of liquid to rice may not have been correctly measured. It should be about three parts liquid to one part dry rice. I always keep in mind that rice pudding thickens as it cools, so I let it sit for 10 to 15 minutes before worrying if it looks too runny. If it’s still too thin after that, I mix one tablespoon of water with one tablespoon of cornstarch, stir until dissolved, and then add it to the pudding until it reaches the right consistency.
I always make sure to stir the ingredients well before sealing the lid so nothing sticks to the bottom. Using the right liquid ratio and adding sweetened condensed milk after cooking also helps prevent burning.
Yes, but brown rice takes longer to cook and has a firmer texture. If I use it, I expect a chewier pudding and may need to add a little extra liquid.
More Instant Pot desserts:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
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Instant Pot Rice Pudding
Ingredients
- 2 cups whole milk*
- 1¼ cups water
- 1 cup long-grained rice Basmati or short grain white rice will also work
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg freshly grated
- 1 can (14oz) sweetened condensed milk
- pinch of salt
Instructions
- Rinse rice well, using a fine mesh colander, and let it drain well.
- Add milk, water, a pinch of salt, cinnamon, and nutmeg to the Instant Pot.
- Add rice to the Instant Pot and stir to combine.
- Put the lid on, seal it, and close the vent. Pressure cook for 10 minutes.
- Once done, do a 10-minute natural Pressure Release.
- After 10 minutes, press Cancel to turn off the Instant Pot and open the vent to release the remaining pressure.
- Open the lid and add the sweetened condensed milk. Add half, taste, and see if more is needed, and add vanilla extract. Stir well until thoroughly combined and creamy.
- Serve and enjoy!
Video
Notes
Choosing the best rice for creamy rice pudding
There are so many types of rice, and each one cooks a little differently. I have tested a few for this recipe, and my favorite is long-grain white rice, like basmati or jasmine, because it stays light and fluffy while soaking up all the creamy flavors. Arborio has a nice texture, but in the Instant Pot, it turns out a bit too soft for my taste. Short-grain sushi rice, on the other hand, becomes way too sticky and clumpy, which isn’t what I want in rice pudding. Choosing the right rice makes all the difference, and for me, long-grain white rice is the best choice.More tips to consider:
- Do not use the rice function, I stick to the manual settings for the best results. Following the instructions ensures the right texture and consistency.
- Getting the right balance of liquid to rice is important so the pudding sets properly. Too much or too little can change the texture.
- Rinsing the rice is key, it removes excess starch and helps keep the pudding smooth.
- Natural pressure release is important, this allows the rice to finish absorbing the liquid without overcooking.
- Add the sweetened condensed milk at the end, mixing it in after cooking prevents scorching and ensures the pudding stays creamy.
I have never had rice pudding, but yours looks fantastic!
I have a son who LOVES rice pudding. I should make this for him.
I love all of the amazing flavors in this!
Thanks for the detailed directions! I am still getting used to my instant pot.
I love the flavors! This is a must try dessert!
This is just genius to use your Instant Pot to make rice pudding! 🙂
Cannot wait to try this in the IP!
Looks so creamy and tasty!!
I love rice pudding!!!
I’ve got to get an instant pot!
It’s sooo yummy! Rice pudding is one of my favorite comfort foods. I made it tonight and don’t think its
going to last for too long! Thx for the easy recipe!
It was spot on!! Eating right now. Thanks
Thank you 🙂
Did you use the Rice cup from the instant pot kit or a regular cup?
regular measuring cup.
I made this and it was beautiful and delicious and I put it in the fridge to save until the potluck I was going to 6 hours later. When I pulled it out of the fridge it was super thick. I added milk but it seemed to make it more bland. What do you usually do after you put it in the fridge?
Hi Jobie, I am sorry you comment went into the spam folder, I just rescued it. Preferably you would serve the rice pudding right away, but to answer your question: heat it up on the stove adding the milk a little at a time and if you feel like it get bland, add 1/4 cup of condensed milk and a sprinkle of cinnamon.
Can I use 2% milk instead?
Yes, you can.
Can I use 2% milk? I never buy whole milk, so don’t have it on hand!
Yes, you can!
Wishing this recipe for the 3qt IP?
It should say “Is this recipe “
I made it in a 6qt, but 3 will work too.
I make it in a 3 quart just fine.. so good!!
I found it a little too sweet with the recipe as written. I am not sure what the size of the can of condensed milk you used was, but I found a full can (300 ml) to be too much. I think I would use half of that next time. But otherwise, it was excellent.
As with porridge, I used 2 cups of water in the Instantpot, then placed the rack under a stainless steel bowl in which I placed the ingredients. I found this to take away any chance of burning the bottom.
If I wanted to include raisins in this (how my Grandma used to make it), how/when would I do that? Thanks!
you can add them to the pot before cooking with the rest of the ingredients.
I just bought a 25 pound bag of jasmine rice. Would this work as well?
Yes, just don’t use the whole bag 🙂 just kidding
If don’t have pressure cooker. What else could I do for cooking?
BeforeI got my IPot, I would precook my rice, add the milk and 2 beaten eggs and seasoning then bake on a 350 oven for about 45 minutes.
I am trying this recipe this morning. Can hardly wait!
If I double the rice to 2 cups, do I also double all of the milk and water? Sometimes I’ve seen recipes that don’t necessarily double all ingredients.
I usually double, hope you like it.
How long to cook if double the recipe?
Doubling a recipe doesn’t require changing the cooking time. Keep in mind that even though you are not increasing the cooking time, the Instant Pot will take longer to build pressure due to the increased quantity of ingredients.
I have an XL power pressure cooker, no porridge button, unless you mean soup button? Thanks
just cook on high pressure for the specified time.
Anybody try this with 1% or even sim milk?
You can use 1% or skim milk, it will work.
I tried the recipe tonight and it was great! I used 1% milk and put in 3/4 of the can of condensed sweetened milk. Still found it a little sweet so I will use 1/2 a can next time.
Thank you and you are right, you can adjust the sweetness.
When I look at other recipes they incorporate eggs and yours does not I’m confused I want to make a good rice putting recipe but I’m not sure which one to follow can you answer my question why some people incorporate eggs
Just different recipes, the ones with eggs are mostly done on the stovetop and it produces even a more creamier pudding that resembles a custard texture.
I don’t have a Insta pot can you make this on the stove top? If so what would the cooking time be?
Hi Rhonda, yes, you can, but I think it will be easier if you will look online for a Stovetop Rice Pudding recipe, as I don’t have one on the blog yet, sorry.
I am uncertain about how to use coconut milk with this.
Can I sub coconut milk for the whole milk and completely omit the condensed milk.
The coconut milk has been used by many readers to substitute for the condensed milk. Specifically, the full fat, canned coconut milk.
I accidentally put in the condensed milk and vanilla before cooking. Will it still work or do I need to start a new batch?
I am not sure how that will work, sorry.
I had used 3 cups left over rice from the Chinese restaurant, omitted the water and cooked for 10 Mins since I wasn’t cooking the rice. Also I accidentally added vanilla and Condensed milk before cooking Ooops. but turned out great! one kid said it was a lot sweeter then in the restaurant but ate it all anyways. THANK YOU!
Can you use instant rice? I have a large a t of instant rice and want to use it up. Cooking directions for instant rice?
it will probably over cook
I was looking for a quick, easy and delicious recipe to make for a friend on chemo. Made it exactly as written and added big plump raisins. Wow! What a hit. Thank you.
I hope you friend is doing well, I am very happy that you liked the recipe.
Your recipe does not say what size can of condensed milk! one cup rice I am using a 14oz can of condensed milk….
yes, 14 oz can, I will update, thanks
Has anyone tried this with brown rice? I know it would have to cook longer but wondering if it would work.
Thanks!
Kristin
Sorry I haven’t, the liquid ratio will also need to change.
Hi i just notice I out the vanilla and the condensed milk all together. Do you think it will be ok?
Wow! I just made this and it is delish! I also made your cheesecake recipe and its perfection! You are my new go to for instant pot recipes! Thank you!
I am so happy that you are enjoying the recipes! Please email me if you ever have any questions!
I was excited to see this recipe for Rice Pudding, IP style. Rice pudding is the only pudding I will eat. The taste and aroma was wonderful. It came out a little thinner then I expected. I wonder if it was due to my use of Basmati Brown Rice. I hope it thickens up. If not, it won’t go to waste since it’s still quite tasty. I will definitely make it again, may try a different rice next time. I used what I had in the cabinet. Thank you for sharing.
Hi Tamra, thank you for the feedback, I am glad that you enjoyed it and yes, yours was a bit different because of the rice you have used 🙂
I wonder if this would work with other added flavors such as lilikoi instead of cinnamon
If using lilikoi flavor, I would say to add it after the pudding was cooked.
Just made this, I doubled the recipe and added some raisins. This is absolutely delicious and the easiest recipe I have made. Will def be making this is much more often..
I love this recipe for the rice pudding…just wondering if it’s ok to add raisins??
yes, I add raisins all the time 🙂 huge hit!
Delicious! The calorie/carb/sugar count listed on the recipe is way off, however, given that the recipe states that it makes 4 servings.
How much sugar to substitute for the condensed milk. Do I then increase the amount of milk?
This recipe works best if you use condensed milk.
Hi. I just made this and it’s super yummy. But it’s very watery. I followed the exact recipie. Any suggestions? Thank you.
What kind of rice did you use? Are you sure you used the recommend one and you haven’t added more liquid?
I made it the other night. It was great. Question…..when the 20min is up it starts beeping so I cancelled but you said wait ten minutes then hit cancel. Whay am I not doing right?
You can do it both ways, you can wait 10 minutes, hit cancel and release any remaining pressure. Or you can hit cancel, wai 10 minutes and release pressure, its the same thing.
I was craving a good rice pudding as I had not had one for a long time, found this wonderful recipe and have made it twice in a week. It is fantastic.
I am so happy that you loved it!
Do you happen to have a recipe converter to do this on the stove? I brought this twice to my son’s book club and everyone loved it. One of the moms would love a recipe but doesn’t have an Instant Pot. Just thought I’d check! Didn’t see anything yet in the comments 😉 Thanks either way.
no, sorry I don’t have one.
I just got an instant pot and love rice pudding. I’m wondering if anyone has used almond milk instead of regular milk?
Came out great. I took a different approach. Half way thru the cooking process…I turned off the instant pot…vented the steam. Then added, not whole milk, but half-and-half and then the condensed milk and nut-meg. Lid on … steam another 10 minutes….PERFECTION!
Delicious!!! Made some changes because I didn’t have condensed milk or raisins. Used the 1 cup of coconut milk I had in the freezer. Added 2/ 3 cup sugar and two handfuls of unsweetened coconut flakes. Turned out great 🙂 Yum!!
Love rice pudding, especially with raisins. You said you can add them at the end of the cook time, however how much would I put in? 1/2 cup per cup of rice?
about 1/3 cup per 1 cup of rice.
Maybe it’s because I’m from a Cuban family, but I expected lemon rind to be in the recipe. I assume this would not be a good idea in the instant pot since it usually gets removed before the milk is added
You can always add some if thats how you like it.
There is an asterisk next to the whole milk, why? Is there a sub?
you can use coconut milk
Thank you, this is yummy! I made a half batch as a trial, and tomorrow making the full recipe to take to a brunch! I’ll add a bit more milk, maybe after pressure release, since I cut back a bit on the sweetened condensed milk for personal taste. A handful of raisins was perfect, stirred in at the end!
Glad you loved it Tracy. Thanks for stopping by!
This is a very easy and yummy recipe! I will definitely make it again! I did find that a whole can of condensed milk was too sweet. I would maybe double the rest of the ingredients next time, but use one can for double the recipe! But a very yummy and easy food on a sick day recovering at home!
The first time I made it I accidentally bounced between two recipes and one required you to pre-cook the rice (stove-top). It had more of a tapioca pudding texture but was still delicious!!! Thanks so much for the recipe! My new favorite for sure!
Thanks for the review, Anabella! Glad you have enjoyed this recipe!
If I were to double this recipe (feeding a big Thanksgiving crowd!), what Instant Pot setting would I need to choose?
same setting, no changes.
In the video you add the vanilla extract In the pot before pressure cooking but printed version of the recipe has it added at the end with the sweetened condensed milk – does it matter which way? Is there a preference?? Making this for Xmas eve as it’s my fiancée’s favorite desert
For a bolder flavor, add it after pressure cooking.
Just made it…..YUM! YUM! YUUUUUMMMMMYYYYY!!
I made this and it came out great. Just being honest, it had too much cinnamon, but I guess to each their own. Next time I’m going to cut the amount of cinnamon
I made this today came out amazing and so easy. Thank you
Do you use cooked rice or uncooked rice in the instant pot? Looked like it was cooked in the video.
Uncooked rinsed rice, maybe that’s why it seems cooked in the video.
I have to give this 5 stars because it’s an exceptional recipe and my personal taste isn’t a reason to dock marks.
The dish was great, the texture perfect, the recipe is super easy, and the suggested raisins at the end were awesome.
I found the outcome to be very sweet. Next time I make this, I’m going to try using half the sweetened condensed milk. Otherwise, it hits the mark as an outstanding dessert.
Glenn
I have made this recipe several times and we just love it. I have passed it on to few friends and they all love it also. I am going to double the batch this weekend for family gathering. Thanks for wonderful reclpe.
Hi! I have this rice pudding cooking right now! But I was wondering if it is on to double this recipe. Thanks!
Hi Jennifer, yes you can double it!
I accidentally put in the vanilla and some stuck to the pot, other than that it came out good. I prefer cold rice pudding, so waiting on that.
Making this for the second time. Excellent both times. I didn’t use condensed milk, 1 1/2 cups of heavy cream and 1/4 cup truvia instead. Incredible.
I made this yesterday with raisins. I have a large dish of it to my neighbor who begged for more. I ate it for dessert last night and tonight, and breakfast this morning with just enough for tomorrow’s breakfast. Great, easy recipe for one of life’s pleasures.
so happy that you guys enjoyed it
In quarantine like every one else, so making casseroles and such to get me through. I made this today, but reading through the blog and how sweet you said it was, I doubled the recipe but only used one can of condensed milk and it was perfect. Thank you!
I made this today. I added raisins when I added the sweetened condensed milk an vanilla. It is perfect. Sweet enough and the cinnamon and nutmeg was perfect. This is a keeper. My husband loves his desserts. Thank you!!
Thank you Linda!
Can I use half and half instead of whole milk?
Yes, you can!
I started cooking this (10 minutes on high pressure) and saved this article to Pocket (article app), then and when I re-read the recipe there it said use the ‘Porridge’ button which cooks for 20 minutes! Can you confirm that 10 minutes is the appropriate cooking timing?
Yes, Pressure Cook for 10 mins.
This was so simple to make and soooo good! Next I’ll try a double batch since the first batch disappeared so quickly. 😀
Yum! Thank you for the feedback!
This was by far the best rice pudding I’ve ever had. I only had 1% milk so I did 1 cup milk and 1 cup heavy coconut cream. It’s perfect. I could eat this all day every day. I just might…
Hello to all. The best rice pudding ever. This is an everyone’s make. All who make this flavorful rice pudding will be throwing out their old recipes as I will be doing. LOL My next recipe to try will be the crock pot roast pork wrapped in bacon. This is tomorrow’s dinner.
Yes I need help getting started. Thanks
This is a great rice pudding base recipe. I added a bit more of water ( 2 cups) because I don’t like it too thick, I also added a big piece of orange peel, a few cloves and 2 big cinnamon sticks. That’s the way we make it in Peru. I followed the cooking instructions. After I released the pressure I removed the orange peel, cloves and cinnamon sticks. I added a small can of evaporated milk, the condensed milk and the raisins. It was a bit sweeter than I would like it to be but that’s something fixable. Thanks for the recipe.
I just made this tonight. I may try a vegan version in the future, but for now, my husband loved it. I was wondering if you can double it? I think our kids would enjoy it for their families, but this amount would not be enough. LOL! This is great comfort food for my husband, who just got home from surgery. Thank you! 🙂
Made this today for the 1st time, and it was GRRRReat!!
Doubled the quantity of everything EXCEPT the sweetened condensed milk for my 6 qt. IP.
I used:
–1 can coconut milk with enough skim milk to create the 4 cup quantity needed for doubling the original recipe
–only 1 can of condensed milk (had read that it was too sweet otherwise)
–1 teas. each, vanilla extract and almond extract
–long grain, white rice–rinsed well
I added 2 minutes to the cook time, and did a quick release (oops!…misread doing a 10 minute natural release).
It was a little watery when I removed the lid, but it thickened up within a few minutes, and then I stirred in the condensed milk and extract(s) as the recipe stated.
Consistency was perfect, as was the “chew” of the rice with just the right amount of sweetness. So glad to have this easy, delicious recipe for a last-minute dessert with ingredients I always have on hand.
Thanks, Catalina!
I’ve found you can use the regular insert if you heart the water to just boiling on saute then add in milk and other ingredients and cook as directed. It heats the milk up gradually and I’ve never had a rice or tapioca pudding stick! They’re most of the reason I got an instant pot! If only my grandma was around- all those hours she spent stirring puddings! She’d have been happy to skip the stirring!!
Thank you for your feedback!
It works. I’ve done the same thing before🙃 You just need to add more liquid when it’s done cooking. I used water, but I assume you could add more milk too.
This turned out great! I added chopped dates after I opened it. Next time I might add them before I start cooking the rice.
oh love the chopped dates addition!
Hi can 1% milk be used instead of whole milk?
yes, it should be ok.
Followed recipe to the letter and it was the most amazing rice pudding I’ve ever had…so simple and it turned out creamy and delicious!
I can’t wait to try this! Do you think coconut milk would work too? I usually use coconut milk for my rice pudding when I make it on the stove.
Yes, it works great with coconut milk!
Any changes to do this as pot-in-pot?
I don’t think so, but I never tried this as pot in pot
Just made this, it was delicious. I only used just over half the can of sweetened condensed milk as I found that was sweet enough for me. I used risotto rice. Thank you ! I served it with stewed apples.
Love this recipe. I made it once and lost my recipe so glad I found it again.. Have you ever put eggs in it? I wonder if they would curdle? I haven’t used my Instant Pot much .
Thank you for a great recipe.
Very happy that you enjoyed the recipe, I haven’t tried it with eggs! Thanks for the feedback!
This is the one! Wow! I needed to use up some ingredients in my pantry, so I substituted a can of evaporated milk and half &half for the 2 cups whole milk. The can of sweetened condensed milk had been waiting patiently in the pantry for this recipe. The best part were the spices…the fresh grated nutmeg and cinnamon made it pop with deliciousness. Much easier than my Grandma’s baked rice pudding recipe, but it still brings back wonderful memories of her. Thanks!
I made the recipe as written, except I only added about 2/3 of the sweetened condensed milk. I still thought it was too sweet. I only added 1 teaspoon of cinnamon in the pot and dusted with more after tasting it. Flavor was good. The rice was very soft and almost mushy, which probably adds to the creaminess. Next time, I’ll try only cooking for 10-15 minutes. Worth trying again.
I am very happy that you liked it, thanks for the feedback!
I find if you use french vanilla coffee creamer instead of milk and extract it comes out tasting great. If only I could get it so when it cools down it’s not a bid old block but still creamy.
I just made this in my 3 qt. and holy smokes is it good! I mean like really good. The nutmeg really gives it flavor. The only modification I made was I used 2/3 of the can of sweetened condensed milk because I thought it would be too sweet with all of it. I’ve never made rice pudding before but decided to try this recipe first and it did not disappoint!
Happy that you loved it!!!
Soooo good!!!! Didn’t change a thing! Thanks for sharing!
Happy that you loved it!!!
Love the recipe and almost exactly like mine. My flavorings: 1 teaspoon vanilla, 1/2 teaspoon cinnamon; 3/4 teaspoon, 1/2 teaspoon coriander, 1/2 teaspoon
I wanted to make mhalbiya, a Tunisian rice pudding, but could find no instant pot recipes for it – and found yours. So I used the measurements in the original recipe (on the 196 Flavors site), which were almost the same as yours, but subbed the rosewater for some of the water (despite the original recipe calling for both).
I did end up adding more half and half (which I had instead of milk) – and more rosewater. It still wasn’t as creamy as I thought it should be, but your instant pot version saved me so much time and standing at the stove.
My go to reference for my sweet rice! I do make sure it’s not too thick by adjusting the liquids as needed. I also beat 3 egg whites until very stiff and fold it in (my mil’s method). I highly recommend! Thanks so much for sharing your recipe!
Add some more liquid and it will settle well when it cools. I fold in 3 beaten, stiff egg whites. It makes it much fluffier.
I am making rice pudding for a genealogy event but need to make more than five servings. Can I triple this recipe as is and still make it in the Instant Pot?
hi, yes you can!
I was confused by the directions for cooking the rice pudding in my Insta Pot. I have the same pot as in the video. The recipe says to pressure cook for 10 minutes. I couldn’t get my pot timer to go above 4 minutes. Finally, I put it on porridge and cooked it for the 4 minutes. The rice pudding was done but it burnt on the bottom of the pot. I’m confused as to what exact buttons to push for the pudding. The pudding did cook and tastes great (next time I might add the egg whites and/or more milk) since it is pretty thick. Thanks for your help.
This recipe was great. I did adjust the rice up to 1 1/2 cups jasmine rice. I also only used half of a can of eagle brand. The cold weather is approaching, so I will definitely make this many more times!
I’ve made this recipe twice so far and love it! So easy to make. I’ve doubled the recipe, used canned coconut milk instead of whole milk, added raisins, and unsweetened shredded coconut before cooking. Then, added evaporated milk adjusting to my favorite consistency. The cook on the rice is perfect every time. Thank you for sharing! This is definitely my go-to recipe for rice pudding. Yum!!!
I loved this recipe! Thank you kindly for posting it. I’m making it again, for the second time in 24 hours.
It is easy to make, but a bit too sweet. Adding a little bit of lemon or reducing amount of condensed milk might help
High pressure or low pressure? The directions do not say.
HP
Doubled the recipe (have the biggest pot they sell) got a “ food burn” msg. Pushed cancel then flicked the vent and sweetened condensed milk sprayed all over my house for about 6 full minutes. Meanwhile I’m trying to get it to the sink or close the vent it bribed me several times. It fell, I’ve got a huge ding in it now. Sticky Milk everywhere. And have to find a way to get the stcky milk out of the vent so I can possibly maybe use my new instant pot again. Do not recommend doubling unless u use a diff recipe.
Hi Vanessa, I am sorry for your experience. But please read the recipe carefully, you add the sweetened condensed milk AFTER pressure cooking. You added it before, hence all the trouble.
Did you have to adjust the cooking time when you doubled the recipe?
Hi Amber, please keep the same cooking time.
For some reason after the 10 minute pressure cook and the 10 minutes on the warm closed mode on a double batch the rice was not cooked near enough and I had to do it for another 5 minutes pressure cook and 10 minutes warm closed and it turned out fine with just a little burn on the outside edge on the bottom. I used 6 and a half cups of 2 percent milk instead of whole milk and water. I also only used 1-14 oz can of condensed milk, that made it sweet enough for me.
First time using the pressure cook mode. It is definitely easier that doing it on the stovetop and less mess and time.
Excellent recipe. Was going to do it in my 3qrt, but wasn’t sure it would fit. Used 8art. Came out really well, used an extra long grain Basmati rice. The only thing I would do differently, is add a little more liquid. Maybe 1/4 more water and 1/4 more milk. It didn’t burn but there was a slight brown scorch on bottom. Delish and easy.
This recipe was so good! Thank you so much!
It was actually not too sweet for me. I ended up adding a bit more sugar at the end to up the sweetness 😀
Can u make and freeze?
yes, but it will be a bit soggy.
I’ve tried many recipes and this is, hands down, the best! I’ve made it several times now. No “burn” message and it’s absolutely delicious!
The first time I made it, I followed the recipe to a T. Then, I decided to double the recipe because my family loves it and added my own extras. I’ve used a can of coconut milk (not cream) adding whole milk to measure 4 cups since I doubled it. Also added raisins and unsweetened shredded coconut. Still only used 1 can of condensed milk (which you add AFTER depressurizing). It’s sweet enough. If it’s too thick at the end, I like to add more coconut or evaporated milk. Thank you for the wonderful recipe!! 😋💗
Can you substitute the milk with almond silk milk.
Yes, it will work.
Do you pressure cook on high or low? Thanks 😊
You pressure cook it on high
I made this recipe and it was awesome and tastes like the rice pudding my Grandmother made.
If I want to use sugar instead of sweetened condensed milk would I use white or brown and how much would I use.
I like to double this recipe in my 8 qt. IP. I also substitute unsweetened vanilla almond milk for the whole milk; I only use one can of sweetened condensed milk for the doubled recipe; and I add 4-6 packets of artificial sweetener and two cinnamon sticks before cooking. I’ve also used short-grain brown rice: I can get a big bag of it at Costco.
We love this rice pudding! Thanks for sharing it. 🙂
I also put the condensed milk in first 😑 But I realized my mistake and scraped the bottom of the pot before it got to pressure.
The recipe still turned out excellent ♥️
What’s the best remedy for putting in the condensed milk and vanilla the same time as everything else?
oops sorry haven’t tried it this way
Made this for dessert tonight. Only used 1/2 can of evap. Cond. Milk was too sweet . Will make extra rice to cut the sweetness but it still is very good and will make again
Our house is just recovering from a nasty tummy virus, so I was looking for nondairy alternative for a tummy soothing rice dish. Made this with a mix of full fatted and light coconut milk (because that’s what was in my pantry) and only one can of sweetened condensed milk for a double recipe. A couple cinnamon sticks and freshly grated nutmeg. So good! Just the right combination of sweetness and creaminess. Thanks.
Easy & delicious! Only thing I added was raisins. Soaked 3/4 cup in hot water while rice was cooking. Drained in mesh then added with last two ingredients. Yum!
Hi! When you double the recipe do you double the cook time as well?
the cooking time will stay the same
sweet but lovely creaminess. will double everything except the condensed milk next time.
Will this work with oatmilk?
should work with any type of milk, just the texture will be a bit different
Very easy, fast recipe to satisfy a craving for rice pudding. Great texture, but WAY too sweet. Will cut condensed milk with whole milk next time
I have made rice pudding many times so overall this is a good receipe…here are a few of my pointers! Do not throw in all of the condensed milk..start with 1/4 cup and 1/3 cup of regular milk. If you think you need it sweeter then add more condensed milk and a little more while milk. Soak your raisins and rice ahead of time before you mix them up..enjoy! It’s petty good!
I double the recipe, but kept it to one can of sweetens condensed milk, delicious!
Made my first batch a few weeks ago for my husband! He loved it. Held back a little on condensed milk due to other consent and came out perfect.
Doubling the recipe for thanksgiving!
Love this recipe. I halved the condensed milk and added a tsp of sorghum.
did you use high or low pressure mode on your instant pot?
high pressure mode
Can I completely replace the condensed milk with whole milk?
it wont work sadly
Will this work with Arborio rice? I looked at the recipe info by you, but wasn’t sure if you were saying yest to it or not.
Yes, it will work.
I’m making another batch, this time doubling it and just using 1 can of SCM to sweeten at the end. My husband LOVES rice pudding. My raisins were a little dry/hard but didn’t have to do anything extra to them, just put them in and they came out great. I used Arborio rice and had put in extra last time, so upon doubling it I put in 3 cups of rice. I feel that it will work great, because I’m sure the extra that I added in last time was at least a half a cup.
This is such a good recipe! Like others, I cut way back on the sweetened condensed milk so it wasn’t as creamy but still delicious. I also added raisins.
What size instant pot do you use for this recipe? I have an 8 quart and a 3 quart. Thanks!
I use 8qt
This recipe is very easy and the end result tasty. As others have said, the amount of condensed milk may be too sweet, so you should adjust accordingly. I found that when I refrigerated the pudding that the next day it was a solid block.
Best rice pudding I’ve ever had. The texture of the rice is spot on. The flavor are amazing. Thank you for sharing.
Creamy, yummy, easy to make! Excellent recipe.
This was so simple and so delicious. I used half coconut milk and half whole milk- simply splendid. I will definitely be making this again.
Yummy. I doubled it and only had 1 can of sweet and condensed milk so I threw in a can of coconut milk and a little sugar (didn’t measure). Turned out great. Creamy and perfectly sweet. I did have one problem. It burned and set off the burn signal in the IP. I opened it, stored and out the lid back on. There was some burnt rice in there but it doesn’t taste burnt at all. Anyone else have this problem? Any idea why it did? What can I do to prevent it? I did stir it all together before I started it.
I’ve made this before and it was delicious! I did find that a whole can of Condensed sweetened milk was way too much for us as well so I doubled everything else the second time and it was perfection! This time I only have jasmine rice though. Would the liquid ratio still be the same?
yes. the ratio should be the same.
Today we are giving your recuse try. It looks perfect. In the past there had been issues with rice burning on the bottom so fingers are crossed. Thank you for the inspiration,
I use valecia rice that has a short grain and is delicious
In your instructions it just says to pressure cook for 10 mins, but you don’t mention of that is on low or high pressure and also is it on normal?
its on high pressure
Absolutely delicious! I followed the recipe as written except I used the sweet rice that I had on hand (instead of Basmati rice). It was a touch sweet for my taste but my husband loved it.
This is by far the best and no my families favorite.
Thank you for sharing!
Only had 2% milk. Also I accidentally put the vanilla extract in beforehand. So I did add a splash more vanilla at the end. I used probably 3/4 can of sweetened condensed milk. THIS WAS SO GOOD! And fool proof, clearly. Rice cooked perfectly. So easy.
thanks for the feedback, glad you liked it!
This was sooo good I ate it for lunch and dinner . Tastes like eggnog; don’t skip the nutmeg! My family dislikes oatmeal and this has the same texture; I had it all to myself. I cooked 3/4 cup of mixed cranberries and raisins in the pot. I think that absorbed a bit of cooking liquid as I had to add milk after to thin the rice out. I used Aboro rice and only a 1/4 can of condensed milk. I can’t imagine using a whole can; it’s very sweet. I’ll be making this again…for myself.
so happy, thank you for the feedback
I can’t wait for mine to finish cooking!! It’s on right now and I didn’t have milk, so I put unsweetened soymilk and doubled the batch, so I added 2 cups of Eggnog as the milk for the second one as I’m not sure where my nutmeg went haha. I think it’ll be amazing!! It’s been years since I’ve had rice pudding!
We call this “crack” at my house! Simple and sooo good. We top it with berries.
Made exactly as listed except for 1% milk instead of whole milk. Delicious! Best rice pudding I’ve had in a long time. My kids devoured it.
thank you, we also love this recipe 🙂
Easy peasy and it was so creamy. 9 added part of the vanilla to cooking rice and some after when I added the condensed milk. For 1 cup of the milk 8 used half and half. It was great. I am definitely making it again and will try it with raisens.
thank you, we also love this recipe 🙂
This was very good and I really liked that no eggs were involved in the making made it exactly as directed but it needed more liquid when finished so I added 1/2cup each of heavy cream and milk.Worked out perfectly.
After enjoying this delicious dessert I had some strawberries and cream left from dessert the day before and decided to combine them,OMG sòooo good my hubby loved it and he is no rice pudding fan.Even better he asked a few hours later, “so are we not having the dessert til tomorrow?”
Yes!! IT’S A WINNER FOR SURE THANKS FOR SHARING.
NOW IF I COULD FIND A TAPIOCA RECIPE, hint,hint
thank you, we also love this recipe 🙂 and yes, I am working on a Tapioca recipe
I made this exactly to the recipe and it was super easy and delicious.
thank you, we also love this recipe 🙂
Easy and tasty. I took one star off for a couple of steps that either need to be added or changed. First, spray the pot with a non-stick spray before cooking, and second, only put 1/2 of the cinnamon and nutmeg in when cooking. My bottom of the pot ended up a baked on mess of cinnamon. Also, I think half of the spice amounts would be better and not so overpowering. Add more spice after it’s cooked to adjust the flavor.
I was craving rice pudding and this recipe fit the bill. I just didn’t anticipate the mess on the bottom of my pan.
My family loves rice pudding, but I’ve only ever made it in the oven. I was afraid when I saw the that this recipe used sweetened condensed milk instead of sugar, but we were so happy with the flavor! All of my family loved it and said it was the perfect consistency and sweetness. Thank you!
Omg so good and easy. Has a great taste!
Than you so much for posting!
thank you for your feedback, so happy that you liked it!
Such a good easy rice pudding recipe finally!
Has a wonderful taste
thank you for your feedback, so happy that you liked it!
How much should I reduce recipe foe a mini Instant Pot,
The recipe I have is for my 6 quart.
this recipe is ok for a 6 quart IP
This really IS the BEST rice pudding I’ve ever had, and it’s so easy! The sweetened condensed milk makes it divine!
thank you so much for the feedback!
This was us really easy and delicious version of rice pudding! I doubled the recipe and used a total of one can of sweetened condensed milk, which was plenty in my opinion. Also be careful not to put in too much cinnamon. (My son was a little generous!) This will be my go-to rice pudding recipe from here on out. I am going to try other flavors like cardamom and lemon. Also, I added 2 tablespoons of butter when I mixed in the sweetened condensed milk for more depth.