Instant Pot Rice Pudding
Instant pot rice pudding is a rich, creamy, heartwarming comfort food. This wholesome dessert can be eaten hot or cold.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 people
- 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.
Calories: 457kcal | Carbohydrates: 81g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 354mg | Fiber: 2g | Sugar: 34g | Vitamin A: 430IU | Vitamin C: 0.5mg | Calcium: 214mg | Iron: 2.4mg