Instant Pot Rice Pudding
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!
Servings: 6
Calories: 481kcal
Equipment
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
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.
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
Serving: 1serving | Calories: 481kcal | Carbohydrates: 84g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 275mg | Potassium: 639mg | Fiber: 2g | Sugar: 43g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 372mg | Iron: 2mg
