Go Back
–+ servings

The Best Instant Pot Rice Pudding Recipe

Angela Milnes
Indulge in creamy, comforting goodness with this Instant Pot Rice Pudding! With just a few simple ingredients, you can whip up a rich and delicious dessert that’s perfect for any occasion. The Instant Pot makes it quick and easy, giving you perfectly cooked rice and a silky smooth texture every time.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 4 Servings
Calories 606 kcal

Ingredients
  

  • 1 ¼ cups White Rice
  • 2 cups Milk whole, soy, almond, your favourite
  • 1 ½ cups Water
  • 1 Can Sweetened Condensed Milk
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon

Instructions
 

  • First, you need to place the rice in a strainer, or mesh colander. Make sure you rinse well allowing the cold water to run over it for about a minute.
  • Drain, and add rice to the Instant Pot.
  • Add the cold milk, water, salt, and a hint of cinnamon, and stir well.
  • Place the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’. Set the Instant Pot to pressure cook on high pressure for 20 minutes.
  • Once the rice pudding mixture has cooked the Instant Pot will beep. Allow your pressure cooker to natural release for 15 minutes.
  • Next carefully turn the pressure valve to ‘VENTING’, and make sure all the remaining pressure is released before removing the Instant Pot lid.
  • Add the sweetened condensed milk and vanilla to the cooked rice and stir until blended.
  • Serve warm in dessert bowls. If you don't wish to serve hot then chill the rice pudding and serve cold later.

Notes

  • Stirring is Key: While cooking rice pudding in the Instant Pot, stir the mixture well before sealing the lid. This helps distribute the ingredients evenly, preventing the rice from sticking to the bottom and ensuring a consistent, creamy texture.
  • Natural Release for Creaminess: After the cooking cycle completes, allow for a natural pressure release for about 10-15 minutes before manually releasing any remaining pressure. This gradual depressurization contributes to a creamier rice pudding by letting the grains absorb more liquid during the final cooking stages.

Nutrition

Calories: 606kcalCarbohydrates: 106gProtein: 16gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 48mgSodium: 470mgPotassium: 620mgFiber: 1gSugar: 60gVitamin A: 463IUVitamin C: 3mgCalcium: 455mgIron: 1mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!