Creamy instant pot rice pudding takes an old fashioned rice pudding recipe and makes it in less than half the time of the traditional stove top method. Rice pudding is a creamy, rich treat that comes together easier than classic rice pudding.
Also try this Middle Eastern classic rice pudding.
Rice pudding in your instant pot is a luxurious dessert with easy ingredients you probably have in your pantry now. It's irresistible texture of soft rice and creaminess makes it a dessert for all ages.
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❤️ Why You'll Love It
- Rice pudding done in less than 30 minutes.
- Old fashioned flavor made easy.
- Quick homemade dessert or yummy breakfast treat.
- A versatile recipe that is easy to make yet decadently delicious.
- Enjoy hot or cold.
- Fancy for guests.
Rice pudding made in your instant pot is a wonderful treat and is made so much easier than old fashioned rice pudding methods. Using a pressure cooker, rice pudding can be a wonderful treat any time of day.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In the instant pot, place rice, sugar, 2 ½ cups of milk, hot water and vanilla extract, stir to dissolve sugar.
- Place the lid, seal and pressure cook for 10 minutes. Release remaining pressure manually, then open the lid when it is done.
- In a small bowl, whisk together heavy cream and cornstarch.
- Turn your instant pot to the sauté option. Pour heavy cream over and keep stirring until thickened.
💡 Expert Tips
- We are used to cinnamon as a garnish but some people add it to the rice while cooking.
🧺 Storage
- Rice pudding should be cooled and then wrapped tightly and stored in the refrigerator. It should not be left out on your counter longer than 1-2 hours.
- If well refrigerated, it should last up to 3 - 4 days.
- Because it is made with dairy, you should check that it smells okay before consuming leftover rice pudding.
⌛ Make Ahead
Instant pot rice pudding can be made ahead of time and kept out on the counter to cool, but no longer than 1-2 hours. Refrigerate until ready to serve.
🍽️ Serve With
Serve rice pudding in your favorite dessert cups or enjoy it right from the pot spooning into bowls. Top with your favorite dried nuts or fruit as well as a sprinkle of cinnamon or nutmeg if you choose.
👩🍳 Variations
- You can substitute coconut milk or almond milk for a non-dairy rice pudding version.
- Sweeten your rice pudding with a sugar substitute like maple syrup or agave nectar instead of white sugar.
- There are so many ideas for your toppings! Load up on your favorites like raisins, banana slices, toasted pistachios or pecans, a dash of cinnamon, nutmeg or cardamom. Like chocolate? Add some mini chocolate chips.
💬 FAQs
Long grain white rice is the traditional rice used in rice pudding as it cooks up soft and fluffy. Jasmine or basmati rice are good options.
Rice pudding is delicious cold! But if you would like it a bit warmer you can heat it up either on a pot on the stove or in the microwave. Add little extra milk to thin it out if it's too thick.
📣 Related Recipes
- Creamy milk pudding is one that comes out quickly with an elegant representation. Known as Mahalabia in the Middle East, this milk pudding can be flavored in a variety of ways.
- Pistachio pudding from scratch is another pudding recipe with no eggs and it is full of pistachio nutty flavor.
- Try this Apple milk pudding and enjoy apples in a whole new way.
- Om Ali is a traditional Egyptian bread pudding made with layers of puff pastry mixed with nuts, and raisins and shredded coconut then soaked in sweetened milk. It is typically served as a winter dessert and is a popular sweet treat during Ramadan.
- Add a touch of French elegance to your favorite meals with a fancy ending with this Vanilla Bean Creme Brulee. Creamy rich French custard topped with crunchy caramelized sugar for the perfect dessert.
Savory Rice Recipes
- Nothing's better than a dish you can make in one pot, this creamy baked chicken and rice falls into that category. Rich, lightly seasoned with super tender chicken you'll want to lick the pot and the spoon!
- This chicken and yellow rice recipe is easy to prepare and tastes great. It’s perfect for dinner parties or family gatherings.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
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Instant Pot Rice Pudding
Equipment
- 1 Instant pot
Ingredients
- ¾ cup jasmine rice 150g
- ⅓ - ½ cup granulated sugar 75g
- 3½ cups whole milk divided
- 1½ cup hot water
- ½ cup heavy whipping cream
- 3 Tablespoons cornstarch
Optional for garnishing
- ground cinnamon
- raisins
- chopped nuts
Instructions
- In the instant pot, place rice, sugar, 2½ cups of milk, hot water and vanilla extract, stir to dissolve sugar.
- Place the lid on, seal and pressure cook for 10 minutes.
- Do a manual release, then open the lid when it is done.
- In a small bowl dissolve cornstarch in cold heavy cream.
- Turn your instant pot to the sauté option.
- Pour heavy cream over and keep stirring for a couple of times until thickened.
- Pour into serving cups/plates, garnish with cinnamon, nuts or raisins as desired.
- Serve warm or cold.
Notes
- We are used to cinnamon as a garnish but some people add it to the rice while cooking.
- If you find rice pudding too thick for your liking pour in the remaining cup of milk to thin it out. I'm used to a loose rice pudding so I do that.
- Please check the nutrition disclaimer policy.
Nutrition
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Clelia
Hi again Amira, I just realized that the directions for the rice pudding do not say when to add the 1 cup of milk. The ingredients say 3 1/2 cups divided. 2 1/2 cups go in with the rice, water, sugar and vanilla. I am not sure if I should add the cup of milk when I add the heavy cream and cornstarch to the pot. Thanks.
Clelia
Clelia Festger
Hello Amira, I love rice pudding and can't wait to try this recipe. The directions say to add vanilla extract, but I do not see vanilla extract in the list of ingredients. How much vanilla extract do you add? Thanks for all your wonderful recipes!
Clelia
Amira
Hello Clelia, thanks for your interest in the recipe. The vanilla extract is added in step 1 and if you missed adding it you can add it at any time while the rice pudding is still hot to distribute well. As for the remaining cup of milk, in the notes of the recipe I noted if the pudding is too thick for you liking stir in some milk to loosen it. I hope this helps.
Anthony-Héctor
Hallo Amira, this rice pud recipe sounds easy-peasy and I'm raring to give it a try!
Thing is I don't have an Instant Pot nor do I plan on getting one. Already have a decent pressure cooker so don't see a need to pick me up an IP too. More kitchen clutter and I'd have to call Marie Kondo over for a kitchen slash n' burn ;-(.
So finally my question, how do I make rice pud without an IP? Rice cooker? Slow cooker? All ears and thanks if you've managed to navigate this entire mail!
Héctor
Amira
I hear you, cluttered kitchen makes me nervous and not willing to cook :). Anyways here is my suggestion for a slow cooker version: Grease the slow cooker very well with butter, place rice, water, milk, sugar, and stir to mix well cook on low for 3-4 hours stirring once or twice while cooking. When it is done check consistency if you think it is runny for your taste dissolve the cornstach in the heavy cream ( or more milk) and add to the slow cooker and cook for additional 15 minutes. Let me know if you try it.