This Instant Pot Rice Pudding is not overly sweet and takes only 5 minutes of prep time. Infused with warm cinnamon and vanilla, it is made with just 4 main ingredients, and is creamy and luxurious!
Rice pudding holds a special place among the simplest desserts, evoking nostalgia of childhood memories.
What is rice pudding? It is one of the comforting dessert dishes made from rice mixed with water or milk, sweeteners, and flavorings. It can be found in nearly every corner of the world, and recipes will differ with the cooking method or ingredients used.
It’s completely effortless – add everything into an instant pot, pressure cook and then finish like the instant pot apple oatmeal. There’s no need to fuss with flavorings, toppings or needs a fancy garnish.
A notorious problem with dairy-based instant pot recipes is that it sticks or burns on the pot's base due to the high heat settings, which can be too intense for delicate milk, like in an instant pot oatmeal recipe.
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Why this recipe works?
Instant pot ensures that the liquid doesn't evaporate but eventually gets absorbed by the rice. trapping and distributing heat as evenly as possible.
Rather than adhering to the conventional practice of rinsing the rice until the starches run clear before proceeding with rice recipes, I opt for a quick wash solely to eliminate any dirt present.
Rinsing flushes away excess starch that would absorb liquid and swell, compromising the texture of the finished dish.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Rice - Any white rice like Basmati, Jasmine, or a medium-grain will yield a creamy texture in your instant pot 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.
- 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?
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.
Pro tip: Get the ratio right! For a creamy instant pot 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 it is outrageously delicious ladled into bowls with a sprinkling of additional cinnamon, a scoop of vanilla ice cream or whipped cream, makes it guest worthy. It’s that addictive combination of warm and cold that we love with all, like the air fryer bread pudding.
Here are a few topping ideas to elevate the taste and texture contrast:
- 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?
Instant pot rice pudding 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.
Helpful tips
- Sugar - This instant pot 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.
Recipe FAQs
The rice type is really important for the desired outcome. Medium-grain white rice makes a creamy instant pot rice pudding with rice grains that are soft but not mushy. Jasmine or Basmati rice also makes a great option, but the grains tend to firm up a bit when chilled.
Although this instant pot rice pudding recipe is best made using raw rice, you can definitely use leftover rice to repurpose it into a delicious dessert on the stove-top.
Combine the leftover rice and milk in a saucepan. Use approximately 2 to 3 cups of milk for every 1 cup of cooked rice. Adjust the amount based on the quantity of leftover rice you have and your desired consistency.
Place the saucepan over medium heat and bring to a gentle simmer. Stir frequently to prevent the rice from sticking to the bottom of the pan.
Continue simmering for about 20-30 minutes, or until the rice absorbs the milk and the pudding thickens to your desired consistency. Stir in condensed milk to sweeten and add flavorings of your choice.
It can be served both hot and cold. Serving instant pot rice pudding while it's still warm is a classic and comforting dessert, and is perfect enjoyed during colder months for a cozy dessert.
Chilled pudding is perfect in hot summer months. Cooling the pudding allows it to set and develop a slightly firmer texture and is delicious served with fresh fruits, toasted and chopped nuts.
More dessert recipes
Instant Pot Rice Pudding
Equipment
Ingredients
- ½ cup white rice
- 1 teaspoon butter, room temperature
- ⅛ teaspoon salt
- 3 cups whole milk
- ½ cup raisins, golden
- ½ can sweetened condensed milk
- ½ to ¾ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Place rice in a fine mesh strainer, and give a quick wash under running water to remove any dirt and let execess water drain. 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.
- 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.
- Add ½ cup water, rice and salt and stir to combine. Pour milk on top and the add the raisins. Do not stir after adding milk.
- Close and lock lid (making sure that valve is set to seal), cook on manual for 5 minutes. When cooking time is done, let instant pot be in warm mode for 20 minutes or do a natural pressure release.
- Open lid, and stir in condensed milk, cinnamon and vanilla extract, until fully combined. Enjoy warm, room temperature or cold!Pro tip: This recipe is mildly sweet with ½ can of condensed milk. If you like it sweeter, then feel free to stir in some sugar or additional condensed milk.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Kelly @ Kelly Lynns Sweets and Treats
Looks so flavorful and I love the idea of one of these wraps for lunch!!
Katherine | Love In My Oven
OK first I'm trying your instant pot recipe, having that for dinner, then making these wraps for lunch after!! Yum! Maria I wish I lived by you, hah!