4.4 from 183 votes
Instant Pot Rice Pudding
Instant Pot Rice Pudding combines rinsed white rice with milk, ghee, sugar, and fragrant cardamom cooked under pressure for a creamy and comforting dessert. Optional additions like nuts, saffron, raisins, and shredded coconut introduce texture and subtle flavor notes. The pudding is finished by mashing the rice and adjusting milk for preferred consistency, serving either warm or chilled according to taste.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Calories:
285 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
- 1 tablespoon ghee
- ½ cup white rice basmati or short grain amber mor, Rinsed and drained
- 4 to 5 cups milk divided, low fat
- 1 cup water
- ½ cup sugar more or less depending on taste
- 1 teaspoon cardamom powder
- 4 tablespoons nuts almonds, and walnuts coarsely chopped or sliced(optional)
- ½ teaspoon saffron optional
- 2 tablespoons raisins optional, rinsed and pat dried
- 1 tablespoon coconut optional, shredded, unsweetened
- ⅛ teaspoon salt
Instructions
- Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
- Add 3 cups low-fat milk, water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
- Close Instant Pot lid with the pressure valve to sealing. Press the Porridge button. Allow Natural Pressure Release.
- Open Instant Pot, Mash the rice with the back of a spoon. Add remaining 1 to 2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
- Cook on saute for 2-3 minutes or keep on the warm mode until ready to be served. Serve Warm or Chilled
Cup of Yum
Notes
- Rinse and drain the rice well to remove excess starch before cooking to prevent curdling.
- If using raisins, rinse and pat dry before adding to keep the pudding clean and prevent milk curdling.
- Use low-fat milk instead of whole milk to avoid protein separation during pressure cooking.
- Allow the Instant Pot to naturally release pressure to prevent splattering of hot milk.
- Keep a designated sealing ring for desserts to maintain flavor purity and cleanliness.
- Add more milk after cooking to adjust pudding thickness or before reheating if stored.
- For a richer pudding, add cream or full-fat milk after pressure cooking, not before.
- Vegan substitutions include swapping ghee with vegan butter and milk with almond milk.
- Nuts can be omitted or altered according to allergy needs; they also provide garnish and texture.
- When short on time, omit sautéing rice and directly pressure cook all ingredients.
- Adjust sweetness by adding sugar after cooking to taste.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
126mg
(5%)
Potassium
325mg
(7%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
160IU
(3%)
Vitamin C
0.6mg
(1%)
Calcium
198mg
(20%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.