Instant Pot Rice Pudding – Creamy Comfort in 10 Minutes!
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Do you remember those cozy evenings when Grandma would stir rice pudding on the stove for what seemed like forever? Well, I’ve got the best news! This Instant Pot rice pudding gives you all that creamy, comforting goodness in just 10 minutes of cook time.
I was craving rice pudding just like my grandma made. My go-to for making rice is an Instant Pot, which delivers perfectly cooked rice in no time at all. So I knew I could count on it to make a delicious pudding in no time, making it the perfect dessert on a busy weeknight.
The magic of pressure cooking transforms simple kitchen staples into the silkiest, most delicious pudding you’ve ever tasted. With warm notes of vanilla, cinnamon, and nutmeg, this recipe proves that comfort food doesn’t have to be complicated, and it’s made with ingredients you probably already have!
Ingredient Notes & Tips
Getting the perfect Instant Pot rice pudding starts with understanding your ingredients. Here’s what you’ll need and why each one matters:
- Long Grain White Rice (1 cup): This is the star of the show! Long grain rice gives you the best texture – creamy but not mushy. Basmati or Jasmine work beautifully too. Whatever you do, don’t use instant rice – it’ll turn to mush!
- Milk (2 cups): Regular whole milk makes the creamiest pudding, but 2% works great too. The milk creates that rich, creamy base we all love.
- Water (1¼ cups plus extra for rinsing): This helps the rice cook evenly without burning. Don’t skip rinsing the rice – it removes excess starch!
- Salt (¼ teaspoon): Just a pinch brings out all the sweet flavors. Trust me on this one!
- Ground Cinnamon (1 teaspoon): Adds that warm, cozy flavor. You can use a cinnamon stick instead if you prefer – just remove it before serving.
- Nutmeg (½ teaspoon): This secret ingredient makes your rice pudding taste like it came from a fancy restaurant!
- Sweetened Condensed Milk (1¾ cups): This is what makes the pudding extra creamy and perfectly sweet. It’s like magic in a can!
- Vanilla Extract (1 teaspoon): Always add this after cooking to keep that beautiful vanilla flavor strong.
- Raisins (¾ cup, optional): Golden or regular raisins add lovely sweetness and texture. Not a raisin fan? Try dried cranberries or cherries instead!
Pro Tip: Rinsing your rice is super important! Put it in a bowl, cover with water, and swish it around. The water will get cloudy – that’s the starch coming off. Change the water 3-4 times until it runs clear. This step prevents sticky, gummy pudding!
How to Make It
Making rice pudding instant pot style is so much easier than the traditional stovetop method. Here’s exactly how to get perfect results every time:
- Rinse the rice thoroughly (3 minutes): Place your rice in a fine mesh sieve and rinse under cold water. Or better yet, put it in a bowl of water, swish it around, and change the water 3-4 times until it runs clear. This removes extra starch that would make your pudding gummy.
- Add ingredients to Instant Pot (1 minute): Pour your well-drained rice into the Instant Pot. Add the milk, water, salt, cinnamon, and nutmeg. Give everything a good stir, making sure nothing is stuck to the bottom.
- Set up for pressure cooking (30 seconds): Place the lid on your Instant Pot and turn it to lock. Make sure the vent is set to SEAL position – this is super important!
- Pressure cook (10 minutes): Press the PRESSURE COOK or MANUAL button. Set the heat to medium and the timer to 10 minutes. Your pot will take about 7-10 minutes to come to pressure before the timer starts counting down. Don’t worry if you see a little steam – that’s normal!
- Natural release (10 minutes): When the timer beeps, do NOT open it right away! Let it sit for exactly 10 minutes. This natural release time is when the magic happens – the rice absorbs all that creamy goodness.
- Release remaining pressure (1 minute): After 10 minutes, press CANCEL and carefully turn the vent to release any leftover steam. Stand back – it can be steamy!
- Stir in the final ingredients (2 minutes): Remove the lid and add the sweetened condensed milk, vanilla extract, and raisins if using. Stir everything together – it might look thin at first, but it thickens as it cools.
- Serve and enjoy: Spoon into bowls and sprinkle with extra cinnamon and raisins. Serve it warm for the ultimate comfort food experience!
Troubleshooting Tips:
- If you get a “burn” message, don’t panic! Just turn off the pot, let it cool a bit, and stir well before trying again.
- Too thick? Add a splash of milk when reheating.
- Too thin? Let it sit for 5-10 minutes – it thickens as it cools!
Recipe Variations
This basic Instant Pot rice pudding is like a blank canvas for your creativity! Here are my family’s favorite variations:
- Coconut Dream: Replace the regular milk with canned coconut milk for a tropical twist. Top with toasted coconut flakes for extra yumminess!
- Chocolate Lovers: After cooking, stir in ½ cup of chocolate chips while the pudding is still hot. They’ll melt into chocolatey heaven!
- Fall Spice: Add ½ teaspoon each of ginger and cardamom with the cinnamon. It tastes like autumn in a bowl!
- Berry Delicious: Skip the raisins and fold in fresh blueberries or strawberries after cooking. Perfect for summer!
- Cranberry Orange: Use dried cranberries instead of raisins and add a teaspoon of orange zest. It’s like the holidays in your mouth!
Dietary Adaptations:
- Dairy-Free: Use coconut milk or almond milk instead of regular milk. Replace condensed milk with coconut condensed milk.
- Lower Sugar: Use sugar-free condensed milk or reduce the amount and add a touch of stevia.
- Brown Rice Version: Yes, you can use brown rice! Just increase the cooking time to 22 minutes and add an extra ½ cup of liquid.
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How to Store It
Your Instant Pot rice pudding stores beautifully when you follow these simple tips:
Refrigerator Storage: Once cooled, transfer to an airtight container and store up to 5 days. Press plastic wrap directly on the surface to prevent a skin from forming – nobody likes that!
Reheating from the Fridge: Pop it in the microwave at 50% power for 1-2 minutes, stirring halfway through. Add a splash of milk if it’s too thick. You can also enjoy it cold – my kids love it as a grab-and-go breakfast!
Freezer Storage: Let it cool completely first, then freeze in individual portions for up to 3 months. I like using small containers or even ice cube trays for perfect portions! Leave a little space at the top as it expands when frozen.
Thawing and Reheating from Frozen: Thaw overnight in the fridge, or reheat directly from frozen. Just add an extra minute or two in the microwave and stir well.
Pro Storage Tip: Freeze flat in zip-top bags for easy stacking. My favorite trick? Freeze in muffin tins for individual portions, then pop them out and store in a big freezer bag. Perfect for lunchboxes!
How to Serve It
This creamy Instant Pot rice pudding is incredibly versatile! Here are my favorite ways to serve it:
Temperature Options:
- Serve warm for ultimate comfort – it’s like a hug in a bowl!
- Enjoy chilled on hot summer days for a refreshing treat
- Room temperature is perfect for potlucks and picnics
Topping Ideas That Make It Special:
- Classic: Extra sprinkle of cinnamon and a few raisins
- Fancy: Dollop of whipped cream and a drizzle of caramel sauce
- Fresh: Sliced bananas or fresh berries
- Crunchy: Chopped toasted almonds or granola
- Decadent: Mini chocolate chips or butterscotch chips
Presentation Ideas:
- Serve in pretty glass cups for dinner parties
- Mason jars make great portable desserts
- Layer with fruit for a parfait effect
- Top with a cinnamon stick for Instagram-worthy photos
Related Recipes
If you love this Instant Pot rice pudding, you’ll definitely want to try these other pudding-inspired desserts:
- My Pumpkin Bread Pudding is the ultimate fall comfort dessert! It combines warm spices with creamy custard for a treat that tastes like pumpkin pie met bread pudding and fell in love.
- Check out my Chocolate Pudding Trifle for an easy no-bake dessert that looks super fancy. Layers of chocolate pudding, whipped cream, and cake make everyone think you spent hours in the kitchen!
- Don’t miss my Raspberry Daiquiri Pie – it’s like summer in a slice! This refreshing pie has all the flavors of your favorite cocktail in a creamy, dreamy dessert.
- For chocolate lovers, my Chocolate Eclair Cake is pure heaven. No baking required, but it tastes just like those fancy French pastries from the bakery!
Are you ready to make it?
This Instant Pot rice pudding truly is comfort food at its finest! With just 10 minutes of cook time and simple ingredients you probably already have, you can create a dessert that tastes like you spent hours in the kitchen. No more endless stirring or worrying about scorching – just creamy, dreamy perfection every time.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and absolutely makes my day!
Instant Pot Rice Pudding Recipe
Equipment
Ingredients
- 1 cup long grain white rice
- 2 cups whole milk
- 1¼ water (plus more for rinsing the rice)
- ¼ tsp salt
- 1 tsp ground cinnamon or 1 cinnamon stick
- ½ tsp ground nutmeg
- 1¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¾ cup raisins (optional)
Instructions
- Rinse the rice. The best way to do this is to submerge the rice in a bowl of water and give it a stir. Change the water when it gets too cloudy. You may have to do this 3-4 times depending, on the brand of rice you use. Drain it by pouring the rice and water through a fine-mesh strainer.
- Place the rinsed rice into the instant pot and add the milk, water, salt, cinnamon and nutmeg. Give it a stir before placing the lid on and close the vent to SEAL position.
- Hit the PRESSURE COOK or MANUAL button and set the heat to medium and set the timer to 10 minutes. It will take 7 – 10 minutes to get to the proper pressure before the timer will start.
- Once the timer has run out, allow the Instant Pot to do a natural release for 10 mins. After 10 mins, press CANCEL and carefully open the vent and allow any additional steam to release.
- Remove the lid and stir in the sweetened condensed milk, vanilla extract and raisins.
- Serve immediately, warm, and sprinkle with additional raisins and cinnamon. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat at 50% power in the microwave for 1 – 2 minutes. Or this can be eaten cold if you prefer.
- You can freeze rice pudding, but make sure that it is room temperature or cooler before you do. Place it in an airtight container or a reclosable freezer-safe bag for up to 3 months. Thaw in the fridge overnight when you are ready to serve. If eating warm, you can warm it right from frozen to speed the process up. I like to freeze it in small individual containers and use them in lunchboxes.
- Do not use instant rice for this recipe.
- You can substitute other long-grain rices such as Basmati or Jasmine.
- If you only have short-grain rice, it will work, but the rice will break down and the final result will be similar to porridge.
- Long-Grain Brown rice can be used but will increase your cooking time and may require an extra rinse.
- You can use an 8-quart Instant Pot for this recipe, but it will take longer to reach pressure.
- Raisins are optional, but I find it adds flavor and texture to the pudding. You can also use candied ginger, dried cranberries or dried cherries.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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