Best Instant Pot Rice Pudding [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.88 from 39 reviews

Instant Pot Recipes Recipes Vegetarian

Cook time Cook time: 20 minutes

Instant Pot Rice Pudding is creamy and aromatic, flavored with cinnamon and nutmeg, ready in just 30 minutes, thanks to your pressure cooker. This is the best pressure cooker rice pudding recipe you can get! 

We love easy and creamy desserts to make. You can also white chocolate creme brulee, low carb keto cheesecake, and key lime pie.

Best Instant Pot Rice Pudding

Instant Pot Rice Pudding is one of the easiest ways to make the most delicious and creamy rice pudding you have ever tasted! Seriously, this rice pudding rocks my world! It reminds me of a lot of my childhood and of the endless, fun summers spend with my grandparents.

I was always excited to eat some sticky and creamy rice pudding. As a self-proclaimed milk hater (I know, weird) I actually love rice pudding, its the epitome of comfort food! I would happily eat it under a blanket rewatching my favorite movies.

Why make rice pudding in the Instant Pot?

The Instant Pot Rice Pudding is so easy to make, that now I may be in trouble and make it a few times a week. Seriously, in 30 minutes you are rewarded with rice pudding with perfect texture, sweet and fragrant from the cinnamon and nutmeg.

I love mine served with an extra sprinkle of cinnamon and a little brown sugar on top. When that sugar melts, mmm OMG, my taste buds explode! Do yourself a favor and make this!

Recipe Tips:

  • I used white, long-grain rice in this recipe. Basmati or sushi rice will also work well. Please note, that Jasmine rice and Basmati rice will come out less chewy compared to Arborio Rice.
  • Also, I haven’t added any sugar, because at the end, I stir in the condensed milk and I feel that it adds enough sweetness.
  • I highly recommend using nutmeg and cinnamon, it will take your pudding from good to wow.
  • You can also mix in walnuts and raisins. I prefer to add them at the end to preserve most of the crunchiness and chewiness.
  • Similarly, you can use creamy canned coconut milk and sweeten the rice with sugar, and skip the condensed milk for a vegan, lower fat version.
  • This is my Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function. I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function.

How to serve rice pudding?

We like eating rice pudding warm or hot, but this is our own preference. However, many of our guests enjoy this delicious dish cold. So either way, it will be just as tasty and delicious. To serve it cold, make sure to refrigerate it before serving. In addition, you can add some raisins to it if desired.

How to refrigerate Instant Pot rice pudding?

Before refrigerating it, make sure to let it cool completely. Then, transfer to an airtight container and store in the fridge for up to 3 days. If before serving the pudding gets a little thicker than you’d like, just stir in some cold milk until it’s the consistency you want.

Looking for more Instant Pot Recipes? Check my collection here:

Instant Pot Rice Pudding is creamy and aromatic, flavored with cinnamon and nutmeg, ready in just 30 minutes, thanks to your Instant Pot.

Best Instant Pot Rice Pudding

Instant Pot Rice Pudding is creamy and aromatic, flavored with cinnamon and nutmeg, ready in just 30 minutes, thanks to your Instant Pot.
4.88 from 39 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Natural Pressure Release: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 249kcal
Author: Catalina Castravet

Ingredients

  • 2 cups whole milk*
  • 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 and make sure to close the vent.
  • Pressure cook for 10 minutes.
  • Once done, do a 10 Minutes Natural Pressure Release.
  • After 10 minutes, press Cancel to turn off the Instant Pot and open the vent to release the remaining pressure.
  • When depressurized, open the lid and add the Sweetened Condensed milk and vanilla extract.
  • Stir well until fully combined and creamy.
  • Serve and enjoy!

Video

Notes

*Full fat coconut milk works great too, I also tried it with soy milk and it turned out good.

Nutrition

Serving: 0g | Calories: 249kcal | Carbohydrates: 43g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 214mg | Fiber: 0g | Sugar: 6g | Vitamin A: 200IU | Calcium: 156mg | Iron: 0.4mg
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Comments

Leave a reply

Diane Shearer

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.

Reply

Pam

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!

Reply

Alida

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!!!

Reply

Gerene

I loved this recipe! Thank you kindly for posting it. I'm making it again, for the second time in 24 hours.

Reply

Cherie

It is easy to make, but a bit too sweet. Adding a little bit of lemon or reducing amount of condensed milk might help

Reply

Tara Bublitz

High pressure or low pressure? The directions do not say.

Reply

HP

Reply

Vanessa

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.

Reply

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.

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