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:
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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.