Instant Pot Rice Pudding

creamy white rice pudding in a glass bowl along with a black spoon.

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 using condensed milk, giving it a rich, creamy, and luxurious texture!

Course Dessert

Cuisine American

Keyword creamy rice pudding, instant pot rice pudding

Prep Time 5

Cook Time 5

Resting time 20

Total Time 30

Servings servings

Calories 296kcal

Author Maria Doss

Equipment

instant pot

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 the rice in a fine mesh strainer and give it a quick rinse under running water to remove any dirt. Let the excess water drain, but avoid rinsing too thoroughly, as this removes the starch needed to absorb liquid.
Brush the bottom of the instant pot stainless steel insert with softened butter. It 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.

Video

Notes

Adjust the consistency. The pudding thickens as it cools and reaches the desired texture. Stir in more milk or water to make it thinner.

Nutrition