Instant pot rice pudding is a rich, creamy, heartwarming comfort food. This wholesome dessert can be eaten hot or cold. This full of flavors, filling dessert is super addictive, bet you won’t stop at one serving!
If you are looking for simplest and easiest rice pudding recipe, instant pot rice pudding is the best.
Making rice pudding in a pressure cooker is not just quick and convenient, we’re talking about the best rice pudding that is cooked perfectly. No need to stand next to the pot to stir rice constantly. No more sticky rice. Perfectly cooked, creamed, rice pudding ready in 20 minutes.
For gluten-free sweet treat, instant pot rice pudding is great. It’s comforting, delicious and tasty sweet treat for sweet tooth cravings.
Rice pudding recipe varies widely across the world. Every country, every region has their own version. But what remains the same is that most of the rice pudding recipe uses rice, milk and sugar as their common base ingredients.
What you want to know is rice pudding is rich and creamy, sweet and comforting, tastes great eaten hot or cold. Talk about simple sweet pleasure in life!
The world is divided into two – rice pudding lovers, and rice pudding haters!
I confess, growing up I never liked rice pudding. Well, now I’m still not crazy about it. But I don’t mind it if there’s a bowl of pudding kept right in front of me.
My daughter – she hates it. Well she hates all (most) sweet dishes. All she can eat is chocolate and cashew burfi (fudge) when it comes to sweet. She wouldn’t even touch anything else. She definitely takes after me! I don’t have sweet tooth either. Gimme spicy food, we can be best of friends.
My son and Raj on other hand, they LOVE pudding, well they love anything and all things sweet. My little son is so crazy about pudding, he can happily go for seconds and third servings. I decided to make instant pot rice pudding just for these two. And they enjoyed it.
What Is Rice Pudding?
Rice simmered in milk, sugar and other ingredients to form thick, creamy, sweetened, heartwarming dessert.
There are few difference with the classic old-fashioned rice pudding recipe to my version of instant pot rice pudding recipe-
Old-fashioned way of cooking rice pudding includes eggs. I find eggs in my rice pudding to weird to taste.
My instant pot rice pudding does not include eggs. But if that’s your favorite way to eat rice pudding, please go ahead and add it.
Classic way to make rice pudding is by using leftover cooked rice. You can cook anything and everything fast and conveniently in instant pot, this recipe uses raw uncooked rice. Dump all ingredients into the pot and cook it.
How to Make Instant Pot Rice Pudding
Instant pot rice pudding gives you creamy, rich sweet that can be served as dessert or breakfast too. Top it with fresh fruits you have decadent breakfast that’s so warm and filling.
Into the pot add all the ingredients – uncooked raw rice, sugar, milk, pinch of salt, cinnamon powder, vanilla extract, raisins.
Stir well to ensure no lumps of cinnamon powder it left in instant pot.
Cover and cook in porridge setting on the pot.
Porridge setting indicates 20 minutes cooking time; please consider the extra time instant pot takes to build up pressure. Total cooking time for rice pudding would be more than 20 minutes.
Once cooking time is complete, allow the pot to release all it’s pressure naturally. This will take a couple of minutes. It took 13 minutes for NPR (natural pressure release). If you are in a hurry, let pot do NPR for 7 minutes and then release pressure by turning pressure knob to venting position.
Open pot and add in chunk of unsalted butter. Stir well.
Serving in bowls or glasses garnished with pinch of cinnamon powder and raisins fried in little butter.
If serving for breakfast, serve with fresh berries or fruits on top.
It’s tastes great when served hot or cold.
Ingredients for Instant Pot Rice Pudding
All you need is very few basic pantry ingredients.
Short grain rice – risotto rice or any short grain rice
Full cream milk – to get creamier pudding, use full cream milk.
Sugar – make it as much sweeter as you want.
Cinnamon powder – for warm flavors
Nutmeg powder – makes rice pudding warm, perfect for winters.
Pinch of salt – always a pinch of salt to any sweet dish, enhances the taste of that dish.
Raisins – gives added texture and sweetness to pudding
Vanilla extract – flavors enhancer.
Can You Make Rice Pudding with Cooked Rice
Yes of course you can.
Heat up milk sugar in a saucepan. Add cooked rice and keep stirring constantly until everything comes together.
Stir in spices. Serve warm.
If you like to add eggs, whisk eggs. Stir in hot rice milk sugar mix in eggs, Beat well. Pour it back into sauce pan and cook until bubbly.
Can You Freeze Rice Pudding
Yes you can. Freeze in air tight containers for about 3 months. It stays good for 4 days refrigerated.
Defrost frozen rice pudding in refrigerator overnight, and warm it on stove top with ¼ to ½ cup milk if needed.
Tips To Make Best Instant Pot Rice Pudding
Rice – I find short grain rice gives better texture and taste to rice pudding than long grain rice. Risotto rice or sushi short grain rice is great. If you don’t have access to both the recommended rice, use any other short grain rice.
Liquids – For creamier instant pot rice pudding, use full cream milk only. Use 2:1 milk water ratio. For every 1 cup short grain rice, use 2 cups full cream milk, and 1 cup water or ever lesser. Note, you might have to add extra liquids later on. Rice pudding thickens as it cools down. If it turns too thick, make it creamier with warm milk.
For vegan option use full cream coconut milk.
Sweetener – Some instant pot rice pudding recipes call for condensed milk. You can add condensed milk If you like. But I prefer sugar over condensed milk. Instant pot rice pudding made with sugar is better tasting according to me. Amount of sugar you want to use depends completely on you. If you like more sweet, add more sugar.
Spices – Rice pudding mandatory should have spices to it. Added spices makes pudding extra delicious. Cinnamon and nutmeg powder are best recommended spices to make best instant pot rice pudding.
Extras – I always add a pinch of salt to any sweet pudding recipes. Salt elevates the taste of pudding.
Vanilla extract adds more flavor to pudding.
Serving – Instant pot rice pudding tastes great served warm as soon as it’s cooked. It also tastes amazing refrigerated overnight and served cold. To serve it as breakfast, top it with fresh berries or fruits. To serve it sensational dessert, top it with a dollop of whipped cream on top.
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Instant Pot Rice Pudding
- 1 cup short grain rice
- ½ cup sugar
- 3 cups full cream milk
- ½ cup water
- Pinch of salt
- 1 teaspoon cinnamon powder
- ¼ cup raisins
- 1 ½ tablespoon unsalted butter
- ½ teaspoon nutmeg powder optional
- 1 teaspoon vanilla extract optional
For Garnish –
- Fried raisins
- Cinnamon powder
- Fresh berries
- Star anise
- Cinnamon stick
- Into the pot add all the ingredients – uncooked raw rice, sugar, milk, pinch of salt, cinnamon powder, vanilla extract, raisins.
- Stir well to ensure no lumps of cinnamon powder it left in instant pot.
- Cover and cook in porridge setting on the pot.
- Porridge setting indicates 20 minutes cooking time.
- Note -consider the extra time instant pot takes to build up pressure. Total cooking time for rice pudding would be more than 20 minutes.
- Once cooking time is complete, allow the pot to release all it’s pressure naturally. This will take a couple of minutes. It took 13 minutes for NPR (natural pressure release).
- Note - If you are in a hurry, let pot do NPR for 7 minutes and then release pressure by turning pressure knob to venting position.
- Open pot and add in chunk of unsalted butter. Stir well.
- Serving in bowls or glasses garnished with pinch of cinnamon powder and raisins fried in little butter.
- If serving for breakfast, serve with fresh berries or fruits on top.
- It’s tastes great when served hot or cold.