Instant Pot Rice Pudding
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This Instant Pot Rice Pudding is the ultimate low-effort dessert that’s incredibly creamy, perfectly sweetened and with a hint of cinnamon and cardamom. One thing is for sure, you won’t be able to resist going back for big spoonfuls again and again!
The Best Instant Pot Rice Pudding Recipe
Rice pudding is a treat I just don’t make for myself enough. Whenever I cave to the pressures of ordering takeout and see rice pudding as an option on the menu, I always, always, add it to my order. That creamy rice, perfectly sweetened, those warm spices! *DROOL!*
This recipe is just too simple to reserve only for special occasions. Especially when you make it in the Instant Pot! Cook the rice with all those lovely flavors, stir in your condensed milk, and there you have it. Perfectly creamy rice pudding ready to be enjoyed. While I’ve included raisins in my recipe for a nice sweet pop of sweetness, you can leave them out if you prefer your rice pudding on its own.
Instant Pot Rice Pudding Highlights
- So Simple. You basically dump all the ingredients in the Instant Pot, sit back, relax and let it do all the work. Seriously.
- Super Creamy And Delicious. I’ve worked on this recipe for a while now to make it taste as creamy and delicious as possible.
- Perfect For Breakfast Or Dessert. I love waking up to a cup of hot coffee and a bowl of this creamy rice pudding, but this is also one of those go-to desserts that is fast and simple to make if you’re in a cinch.
- Rice – I’ve tried this rice pudding with basmati rice, jasmine rice and arborio rice. The one that resulted in the creamiest pudding was definitely arborio rice which is what I strongly recommend using because it has a chewier texture, however second best is jasmine rice.
- Milk – Any type. Even non-dairy alternatives will work.
- Vanilla Extract – Extract, paste, or fresh vanilla bean will work.
- Spices – Cinnamon and cardamom are my spices of choice. Feel free to adjust the amounts or play with other spices you may like such as nutmeg.
- Salt – Use more or less, but a little bit is necessary to bring out and enhance all the other flavors.
- Raisins – Any type you like best. If you’re not a fan of raisins, simply skip them.
- Eggs – Eggs are a must because they will help make our rice pudding as creamy as possible.
- Sweetened condensed milk – Use a 10 oz can. Notice there’s no sugar in our rice pudding, because all the sweetness comes from this sweetened condensed milk.
- Add ingredients to the Instant Pot. Add the rice to a find colander or sieve. Rinse well with cool water, then add the rice to your Instant Pot along with the milk, vanilla, cinnamon, cardamom, salt, and raisins.
- Pressure Cook. Give everything a quick mix. Secure the lid of your Instant Pot and turn the valve from VENT to SEAL. Cook on high pressure for 10 minutes, then allow the pressure to release naturally for another 10 minutes before quick releasing the remaining pressure.
- Finish the rice pudding. Set the instant pot to the Sauté setting. Stir in the eggs and the condensed milk into the rice and cook for about 2 to 3 minutes so the eggs cook and the pudding thickens.
- Serve. You can serve it warm or transfer it to a bowl or individual bowls and cover with plastic wrap to serve it chilled. You can top it with a sprinkle of cinnamon, a dollop of whipped cream or your favorite berries.
I prefer to enjoy my rice pudding cold. It’ll be just as delicious hot or warm, but I find the texture improves and it’s more firm after letting it set in the fridge. I usually prefer it just as is with a dollop of whipped cream, however, you can add some toppings if you’d like to spruce it up:
How To Serve Rice Pudding
- Fresh berries or berry sauce
- Chopped mango
- Bananas
- Sauce- chocolate, caramel, etc.
- Marshmallow fluff
- Peanut butter
- Chocolate chips
- Coconut
- Chopped nuts
Expert Tips
- If you prefer a more coconut-y flavor, you could replace the sweetened condensed milk with a can of creamy coconut milk and about ⅓ to ½ cup of sugar, depending on how sweet you like your rice pudding.
- Note that no sugar is needed since the sweetened condensed milk is adding plenty of sweetness to the pudding.
- If you’re using a long grain rice like Jasmine rice, you will require a little less milk, around 3 cups worth.
Storage
You can store your rice pudding in individual cups covered with plastic wrap, or transfer the whole batch to an airtight container. Store in the fridge up to 4 days.
I don’t recommend freezing rice pudding. As the rice texture is already a bit softer and more delicate than regular steamed rice, the process of freezing and thawing will create a very mushy pudding. Since this recipe is already so easy to make, it’s best enjoyed fresh.
Other Delicious Recipes To Try
- Coconut Rice Pudding
- Vanilla Pudding
- Homemade Chocolate Pudding
- Instant Pot Steel Cut Oats
- Chia Pudding
- Avocado Chocolate Mousse
- Sex in a Pan
- Pumpkin Delight
- Strawberry Tiramisu Trifle
- Instant Pot Applesauce
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Instant Pot Rice Pudding
Ingredients
- 1 cup arborio rice
- 3½ cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (ground)
- ¼ teaspoon cardamom (ground)
- ¼ teaspoon salt
- ¾ cup raisins
- 2 large eggs (beaten)
- 14 ounce sweetened condensed milk (1 can)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add ingredients to the Instant Pot. Add the rice to a find colander or sieve. Rinse well with cool water, then add the rice to your Instant Pot along with the milk, vanilla, cinnamon, cardamom, salt, and raisins.
- Pressure Cook. Give everything a quick mix. Secure the lid of your Instant Pot and turn the valve from VENT to SEAL. Cook on high pressure for 10 minutes, then allow the pressure to release naturally for another 10 minutes before quick releasing the remaining pressure.
- Finish the rice pudding. Set the instant pot to the Sauté setting. Stir in the eggs and the condensed milk into the rice and cook for about 2 to 3 minutes so the eggs cook and the pudding thickens.
- Serve. You can serve it warm or transfer it to a bowl or individual bowls and cover with plastic wrap to serve it chilled. You can top it with a sprinkle of cinnamon, a dollop of whipped cream or your favorite berries.
Equipment
Notes
- If you prefer a more coconut-y flavor, you could replace the sweetened condensed milk with a can of creamy coconut milk and about ⅓ to ½ cup of sugar, depending on how sweet you like your rice pudding.
- Note that no sugar is needed since the sweetened condensed milk is adding plenty of sweetness to the pudding.
- If you’re using a long grain rice like Jasmine rice, you will require a little less milk, around 3 cups worth.
- You can store your rice pudding in individual cups covered with plastic wrap, or transfer the whole batch to an airtight container. Store in the fridge up to 4 days.
- I don’t recommend freezing rice pudding. As the rice texture is already a bit softer and more delicate than regular steamed rice, the process of freezing and thawing will create a very mushy pudding. Since this recipe is already so easy to make, it’s best enjoyed fresh.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
