Instant Pot Rice Pudding Recipe
This Instant Pot rice pudding recipe is rich, creamy perfection! Made with simple ingredients in just 10 minutes. The easiest comfort dessert ever!
Servings 8
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
Calories: 379kcal | Carbohydrates: 69g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 186mg | Potassium: 481mg | Fiber: 1g | Sugar: 39g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 1mg
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