Instant Pot Rice Pudding
A delicious creamy rice pudding made easier and quicker in your instant pot. Serve warm for a fall treat or cold on summer days.
Servings: 6 servings
Calories: 305kcal
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
Calories: 305kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 61mg | Potassium: 243mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 193mg | Iron: 0.1mg