Best Instant Pot Rice Pudding [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.9 from 48 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.
4.9 from 48 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

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Pam

Do you pressure cook on high or low? Thanks 😊

Reply

You pressure cook it on high

Reply

Rick

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.

Reply

Janean

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. :)

Reply

Patrick

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 ♥️

Reply

Janet Lyden

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

Reply

Sheryl

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.

Reply

Rachael

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!

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