0 from 222 votes
Instant Pot Rice Pudding
This Instant Pot Rice Pudding is creamy, aromatic, and filled with flavors from cinnamon, vanilla, and nutmeg. With just a few simple ingredients, I can have this delicious treat ready in 30 minutes. It's perfect for breakfast or dessert, and the Instant Pot makes it incredibly easy.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 249 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 2 cups whole milk*
- 1¼ cups water
- 1 cup long-grained rice Basmati or short grain white rice will also work
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg freshly grated
- 1 can (14oz) sweetened condensed milk
- pinch of salt
Instructions
- Rinse rice well, using a fine mesh colander, and let it drain well.
- Add milk, water, a pinch of salt, cinnamon, and nutmeg to the Instant Pot.
- Add rice to the Instant Pot and stir to combine.
- Put the lid on, seal it, and close the vent. Pressure cook for 10 minutes.
- Once done, do a 10-minute natural Pressure Release.
- After 10 minutes, press Cancel to turn off the Instant Pot and open the vent to release the remaining pressure.
- Open the lid and add the sweetened condensed milk. Add half, taste, and see if more is needed, and add vanilla extract. Stir well until thoroughly combined and creamy.
- Serve and enjoy!
Cup of Yum
Notes
- There are so many types of rice, and each one cooks a little differently. I have tested a few for this recipe, and my favorite is long-grain white rice, like basmati or jasmine, because it stays light and fluffy while soaking up all the creamy flavors. Arborio has a nice texture, but in the Instant Pot, it turns out a bit too soft for my taste. Short-grain sushi rice, on the other hand, becomes way too sticky and clumpy, which isn’t what I want in rice pudding. Choosing the right rice makes all the difference, and for me, long-grain white rice is the best choice.
- Do not use the rice function, I stick to the manual settings for the best results. Following the instructions ensures the right texture and consistency.
- Getting the right balance of liquid to rice is important so the pudding sets properly. Too much or too little can change the texture.
- Rinsing the rice is key, it removes excess starch and helps keep the pudding smooth.
- Natural pressure release is important, this allows the rice to finish absorbing the liquid without overcooking.
- Add the sweetened condensed milk at the end, mixing it in after cooking prevents scorching and ensures the pudding stays creamy.
Nutrition Information
Serving
0g
Calories
249kcal
(12%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
12mg
(4%)
Sodium
59mg
(2%)
Potassium
214mg
(6%)
Fiber
0g
(0%)
Sugar
6g
(12%)
Vitamin A
200IU
(4%)
Calcium
156mg
(16%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 249
% Daily Value*
| Serving | 0g | |
| Calories | 249kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 59mg | 2% |
| Potassium | 214mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 200IU | 4% |
| Calcium | 156mg | 16% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.