Instant Pot Rice Pudding Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Natural Pressure Release
10 mins
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Total Time
30 mins
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Servings
4
-
Calories
224 kcal
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Course
Dessert
-
Cuisine
American, International
Instant Pot Rice Pudding Recipe
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Creamy, cozy, and super comforting, this recipe for old-fashioned Rice Pudding is made in a jiffy using the Instant Pot. With fewer than 10 ingredients and just 5 minutes of prep time, you can have this deliciously rich and naturally gluten-free dessert.
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Ingredients
- ¼ cup arborio rice - 65 grams. basmati rice or jasmine rice can be added instead
- 3 cups whole milk
- ¼ cup unrefined cane sugar or raw sugar - 75 grams. white sugar can be used instead
- 1 pinch salt
- 8 to 10 almonds - slivered or chopped
- 1 tablespoon golden raisins
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ¼ teaspoon ground cinnamon (cinnamon powder)
- ⅛ teaspoon grated nutmeg or ground nutmeg (nutmeg powder)
Instructions
- Take the arborio rice in the inner steel pot. If you want you can rinse the rice once or twice in a small colander or strainer (which is what I do). You can also use basmati and jasmine rice. If using basmati or jasmine rice reduce the milk quantity to 2.5 cups.
- Add unrefined cane sugar, a pinch of salt and whole milk. You can use white sugar instead.
- Stir and mix with a spoon.
- Cover and secure the instant pot with its lid and position the steam release handle to sealing.
- Press the porridge setting button which has an auto timing of 20 minutes.
- After 20 minutes when you hear the beep sound, give a natural pressure release (NPR) of 10 minutes.
- After 10 minutes lift the steam release handle and when the float valve falls down, open the lid.
- The rice would have formed a few lumps in some places. So break most of these lumps with a spoon.
- Add vanilla extract, ground cinnamon and ground nutmeg.
- Add your choice of nuts. I added some and golden raisins.
- Press the sauté button and set time to 4 to 5 minutes on normal mode.
- Once the beep sound is heard and you see the pudding simmering, stir often so that the pudding does not burn or scorch from the bottom.
- Break any lumps if any while stirring. You can cancel the sauté mode before the set time of 4 to 5 minutes if the pudding thickens.
- Keep in mind the consistency you want as on cooling the pudding thickens more. Stir and simmer till the rice pudding reaches the desired consistency.
- Serve the Instant Pot Rice Pudding hot or warm or cold. You can add a dollop of cream if you like. Do garnish with some sliced almonds or raisins before serving.
- Refrigerate any leftover pudding in an air-tight container. This rice pudding keeps well for 4 to 5 days in the fridge.
Notes
- Add your choice of nuts or dry fruits.
- Ground nutmeg can be given a skip. You could also omit adding both ground cinnnamon & grated nutmeg and instead add ½ teaspoon of ground green cardamom.
- You can add 1 tablespoon of butter if you prefer.
- Any long grained rice or basmati rice or jasmine rice can be replaced with arborio rice. Add 2.5 cups milk if using these rice grains.
- Add your favorite creamy dairy-free milk for a vegan option. I suggest oat milk for the best consistency.
- On cooling if the pudding becomes too thick, add some hot or warm milk and mix.
- The recipe can be easily scaled to double or triple the servings.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
89mg
(4%)
Potassium
293mg
(8%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
296IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin D
2µg
Vitamin E
1mg
Vitamin K
1µg
Calcium
212mg
(21%)
Vitamin B9 (Folate)
38µg
Iron
1mg
(6%)
Magnesium
28mg
Phosphorus
180mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 89mg | 4% |
| Potassium | 293mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 296IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin D | 2µg | 10% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 212mg | 21% |
| Vitamin B9 (Folate) | 38µg | |
| Iron | 1mg | 6% |
| Magnesium | 28mg | 7% |
| Phosphorus | 180mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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