|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 1g||4%|
|Total Sugars 33g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Instant Pot rice pudding is a fuss-free dessert made with ingredients found in most pantries. The pudding cooks to perfection in a remarkable 5 minutes, but make sure to plan on an additional 20 minutes for pressure buildup and release.
Rice pudding is a comforting dessert that is enjoyed all over the world. Rice pudding—or sweet rice—likely originated in China, where rice has been cultivated for about 12,000 years.
Classic rice pudding can be made with short-, medium-, or long-grain rice. Dairy is common in rice pudding, but coconut milk or almond milk are dairy free or vegan alternatives. Some rice puddings include eggs, which make for a custard-like texture. Raisins are a common addition, but other ingredients—chopped nuts, dried cranberries, or chopped dried fruit are frequently included.
This Instant Pot version is a basic rice pudding made with short-grain rice (Arborio), milk, cinnamon, some sugar, raisins, and a dash of nutmeg. Feel free to play with the spices if there are others you prefer.
1 cup Arborio rice
2 cups whole milk, more as needed
1 cup water
1/3 cup granulated sugar
1/3 cup raisins, or dried cranberries
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash salt
Gather the ingredients.
In the Instant Pot, combine the rice, milk, water, sugar, raisins, vanilla, cinnamon, nutmeg, and salt. Stir to blend.
Lock the lid in place and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the time for 5 minutes.
When the time is up, let the pressure come down naturally for 10 minutes, then carefully turn the steam-release vent to the venting position to release the remaining pressure.
Stir the rice pudding and let it stand for a few minutes. It will thicken more as it cools. If it is too thick, add a little extra milk or some cream.
Spoon the rice pudding into small bowls or dessert dishes. Top the pudding with a dollop of whipped cream, if desired, or drizzle a little milk or cream over the pudding and finish it with a sprinkling with cinnamon sugar.
- To fluff up thick chilled rice pudding, fold in some whipped cream or thawed whipped topping.
- To freeze rice pudding, spoon it into small serving-size containers and seal them tightly. Freeze the rice pudding for up to three months.
- Coconut Rice Pudding: Replace 1/2 cup of the milk with 1/2 cup of coconut milk. Garnish with toasted coconut. To toast coconut, put about 1/2 cup in a large skillet. Place the pan over medium-low heat and cook, stirring frequently, until the flakes are lightly browned. Sweetened coconut will brown quickly, so watch it carefully.