Instant Pot Rice Pudding
User Reviews
4.9
Instant Pot Rice Pudding
Description
This recipe uses jasmine rice rinsed and pressure-cooked in the Instant Pot with a cinnamon stick and nutmeg for about five minutes, followed by a natural pressure release. While the rice cooks, a mixture of whole milk, sugar, vanilla extract, salt, and beaten egg is prepared. After the rice finishes cooking, this milk and egg mixture is stirred into the rice to create a creamy pudding.
The spices infuse warmth and subtle sweetness, while the egg enriches the texture, resulting in a smooth yet slightly thick pudding that can be enjoyed warm or cooled. Optional toppings like raisins and ground cinnamon complement the rice's softness and add bursts of flavor and texture.
Adjustments in liquid amount may be needed depending on rice type to achieve desired consistency post-cooking.
Ingredients
- 1 cup jasmine rice
- 1 cup water cold
- 1 (4g) cinnamon stick or 1 teaspoon cinnamon powder
- ½ teaspoon (2g) nutmeg
- 1 tablespoon (14.5g) butter unsalted
Milk & Egg Mixture:
- 2 cups (500ml) milk whole
- ⅓ cup (78g) white sugar
- 1 teaspoon (5ml) vanilla extract
- 2 pinches sea salt or table salt
- 1 egg beaten, large
Toppings:
- raisins
- cinnamon powder
Instructions
- Rinse Rice: Add 1 cup rice to inner pot. Rinse rice a few times over cold water, then drain really well.Rice to Water Ratios:1 cup (230g) Jasmine Rice - 1 cup (250ml) cold water1 cup (200g) Arborio Rice - 1 ½ cup (375ml) cold water1 cup (210g) Basmati Rice - 1 cup (250ml) cold waterAdd cold water in the inner pot, then remove 2 - 3 tablespoons of water.*Note: Instructions for a more precise method here.
- Add Spice & Pressure Cook Rice: Add 1 cinnamon stick (4g) + ½ teaspoon (2g) nutmeg to the inner pot. Give it a quick mix. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure.
- Make Milk & Egg Mixture: While the rice is pressure cooking, beat a large egg in a large glass container. Add 2 pinches sea salt, 1 tsp (5ml) vanilla extract, and ⅓ cup white sugar (78g), then mix well. Pour in 2 cups (500ml) whole milk, then mix well.
- Make Rice Pudding: Pour milk mixture into the cooked rice. Bring the rice pudding mixture to a simmer (Instant Pot: press "Cancel", then "Saute" button). Stir occasionally with a spatula. As the rice pudding mixture heats up, the starch will be released and it will start to thicken. Add in 1 tbsp (14.5) unsalted butter for a more creamy, rich and smooth texture. Continue to stir until the rice pudding reaches desired consistency. Turn off the heat. The rice pudding will thicken as it cools down.
- Sweeten & Serve: If adding raisins, add them to the bottom of the serving bowl, then pour the rice pudding over the raisins, and stir to combine. Sprinkle some cinnamon powder on top. Then serve hot or cold. Enjoy~ :)*Pro Tip: If you are not adding raisins, be sure to taste and sweeten the rice pudding with more sugar or other sweeteners.
Notes
- If the pudding thickens too much after cooling, thin it with a little extra milk to reach your preferred texture.
- Rate the recipe in the comments if you try it to share feedback and improvements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 49mg | 2% |
| Potassium | 152mg | 3% |
| Sugar | 15g | 30% |
| Vitamin A | 230IU | 5% |
| Calcium | 111mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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