Instant Pot Rice Pudding

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Rice -  As with all instant pot rice recipes, any white rice like Basmati, Jasmine, or a medium-grain will yield a creamy texture in your rice pudding.
• Milk - Whole milk makes it creamy and rich. You can use 2 percent milk, but the consistency will be looser.
• Condensed milk - Adds a luxurious mouthfeel, richness, and necessary sweetness.
• Flavorings - Ground cinnamon and vanilla extract add warmth and elevate the taste.
• Salt - As with all sweet recipes, a dash of salt highlights the sweetness.
• Raisins - Golden raisins are fruitier, less sweet with a hint of tartness, and taste better than the dark variety. However, feel free to use dark raisins or sultanas instead.
• Butter - A good smear in the stainless steel insert forms a protective layer and also adds flavor.

Flavoring options

This instant pot rice pudding is one of the forgiving desserts you will ever make. Get creative and experiment with various types of rice, milk, and flavorings to make it your own. Skip the cinnamon and vanilla, and instead explore a myriad of flavoring options to personalize and make it uniquely yours.

• Ground anise, caraway, and cinnamon.
• A pinch of freshly grated nutmeg along with cinnamon.
• Rose water adds a floral twist.
• Make it into mango rice pudding using fresh mangoes.
• A dash of date syrup or use chopped dates instead of raisins.
• Saffron and ground cardamom like in kulfi ice cream cake.
• Maple syrup and cinnamon, along with toasted pecans to finish.

How to make instant pot rice pudding?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1.Brush the bottom of the instant pot stainless steel insert with softened butter.

👩‍🍳 Tip: This forms a protective layer and helps prevent the milk from sticking to the bottom.

2. Add ½ cup water, rice, and salt and stir to combine.

👩‍🍳 Pro tip: Wash your rice to remove any dirt but don't rinse thoroughly! Rinsing flushes away excess starch that would absorb liquid and swell, compromising the texture of the finished dish.

3. Pour milk on top and the add the raisins. Do not stir after adding milk.

👩‍🍳 Get the ratio right! For a creamy rice pudding, 3 cups of milk plus ½ cup water to ½ cup rice, is just right. Although it might look slightly thinner when hot, it will thicken into a luxurious texture when cooled to room temperature.

4. Close and lock lid, and cook on manual for 5 minutes. When cooking time is done, let the instant pot be in warm mode for 20 minutes or do a natural pressure release.

Open the lid, and stir in condensed milk, cinnamon, and vanilla extract, until fully combined. Enjoy warm, room temperature, or chilled!

How to serve?

Although this instant pot rice pudding is outrageously yummy ladled into bowls with a sprinkling of additional cinnamon, a scoop of vanilla ice cream or whipped cream, makes it guest worthy.

Topping ideas:

• Toasted and chopped nuts like pecans, almonds or walnuts.
• Shredded coconut.
• Fresh fruits or berries.
• Cooked fruits such as baked peaches.
• A drizzle of maple syrup or stewed fruits.

How to store?

It will firm up as it cools. Leftovers can be refrigerated for up to 4 days and served chilled or if you'd like to enjoy it warm, then heat in the microwave with a splash of milk or water to loosen it up.

Freezing instructions: It can be frozen for around 3 months, however, make sure to cool completely before you pop it into the freezer in either an air-tight container or zip lock bag. Let it thaw overnight in the refrigerator before serving.

Recipe tips

• Sugar - This rice pudding is mildly sweet with ½ can of condensed milk. If you like it more sweeter, then feel free to stir in some sugar or additional condensed milk.
• Adjust the consistency - The pudding thickens as it cools and reaches the desired texture. Stir in more milk or water to make it thinner.