Instant Pot Rice Pudding

Instant Pot Rice Pudding | Pressure Cooker Rice Pudding | Instapot Rice Pudding | Easy Rice Pudding | Instant Pot Recipes | Pressure Cooker Recipes | Rice Recipes | Instant Pot Dessert #instantpot #recipes #easy #dessert #sweet #pressurecooker

Satisfy your sweet cravings & make Super Creamy Rich Instant Pot Rice Pudding in 23 mins! Save time & no need to worry about watching your pot. Your family will enjoy this Easy Rice Pudding – a luxuriously comforting dessert!

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4.8 from 20 votes

A simple classic rice pudding that lets you savor the sweet memories of childhood…

Do you have a rice pudding story to share? Do tell in the comments! 🙂

As I get older, the more I realize the old saying is true – some of life’s greatest pleasures come from the simplest things. Like yummy desserts!! hehe~

Maybe it’s time to slow down and ask:

When was the last time you watched the sunset and were stunned by its’ beauty?
When was the last time you took a breath of fresh air and be thankful you are alive?
When was the last time you wrote a letter and mailed it to a loved one?

Don’t wait until everything is perfect for you to enjoy life. 😀

Let’s get started on how to make creamy rice pudding in Instant Pot!!

Instant Pot Rice Pudding | Pressure Cooker Rice Pudding | Instapot Rice Pudding | Easy Rice Pudding | Instant Pot Recipes | Pressure Cooker Recipes | Rice Recipes | Instant Pot Dessert #instantpot #recipes #easy #dessert #sweet #pressurecooker

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Instant Pot Rice Pudding | Pressure Cooker Rice Pudding | Instapot Rice Pudding | Easy Rice Pudding | Instant Pot Recipes | Pressure Cooker Recipes | Rice Recipes | Instant Pot Dessert #instantpot #recipes #easy #dessert #sweet #pressurecooker

Instant Pot Rice Pudding

Save time and make Rich & Super Creamy Instant Pot Rice Pudding in pressure cooker! Your family will love this Comforting & Deliciously Easy Rice Pudding Dessert.
4.8 from 20 votes
Print Rate This Recipe
Prep Time: 1 minute
Cook Time: 22 minutes
Total: 23 minutes
Servings: 4 - 6
Calories: 236kcal
Author: Amy + Jacky

Ingredients

Milk & Egg Mixture:

  • 2 cups (500ml) whole milk
  • cup (78g) white sugar
  • 1 teaspoon (5ml) vanilla extract
  • 2 pinches sea or table salt
  • 1 large egg , beaten

Toppings:

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 water
    1 cup (200g) Arborio Rice - 1 ½ cup (375ml) cold water
    1 cup (210g) Basmati Rice - 1 cup (250ml) cold water

    Add 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.
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Recipe Notes:

Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 🙂

Nutrition:

Calories: 236kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 49mg | Potassium: 152mg | Sugar: 15g | Vitamin A: 4.6% | Calcium: 11.1% | Iron: 2.4%
Course: Dessert, Dinner
Cuisine: American, British, Canadian, European
Keyword: easy rice pudding, instant pot dessert, instant pot recipes, instant pot rice pudding, instant pot rice recipes, instapot rice pudding, pressure cooker recipes, pressure cooker rice pudding, rice pudding
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Rice Pudding Cooking Guide

Instant Pot Rice Pudding | Pressure Cooker Rice Pudding | Instapot Rice Pudding | Easy Rice Pudding | Instant Pot Recipes | Pressure Cooker Recipes | Rice Recipes | Instant Pot Dessert #instantpot #recipes #easy #dessert #sweet #pressurecooker

Most White Rice will work for making Rice Pudding. These 3 types of rice are great choices.

Best Types of Rice for Making Rice Pudding - Jasmine Rice, Arborio Rice, Basmati Rice
Jasmine Rice – Arborio Rice – Basmati Rice

*Pro Tip: Different types of rice will require different cooking times, and the results will vary. Jasmine rice & Basmati rice will come out less chewy compared to Arborio Rice.

Instant Pot Rice Pudding Recipe Ingredients

1

Rinse Rice


*Pro Tip: The Rice to Water Ratio is critical in cooking perfect rice, so be mindful in measuring the exact amount you use! 🙂

Method #1 – Easy Method:

Add 1 cup of rice to the inner pot. Rinse the rice a few times over cold water, and rub the rice with your hands. Drain really well.

Instant Pot Rice Pudding: add rice to Instant Pot, rinse, and drain well.

Rice to Water Ratios:

  • 1 cup (230g) Jasmine Rice – 1 cup (250ml) cold water
  • 1 cup (200g) Arborio Rice – 1 ½ cup (375ml) cold water
  • 1 cup (210g) Basmati Rice – 1 cup (250ml) cold water

Add cold water in the inner pot, then remove 2 – 3 tablespoons of water.

Method #2 – Most Precise Method:

First place the inner pot on a kitchen scale. Then, add in 1 cup of rice.

Click on the “tare” button, then rinse the rice a few times over cold water. Drain well.

Place the inner pot back on the kitchen scale, then pour in cold water until it indicates the correct amount of water on the kitchen scale.

2

Add Spice & Pressure Cook Rice


Add 1 cinnamon stick (4g) + ½ teaspoon (2g) nutmeg to the inner pot. Give it a quick mix.

*Notes:

  • If you don’t have the cinnamon stick, you can use 1 teaspoon of cinnamon powder.
  • You can omit nutmeg if you don’t have any on hand.

Instant Pot Rice Pudding: add cinnamon stick and nutmeg in Instant Pot Pressure Cooker

Close Lid and Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes.

After 10 minutes, turn the venting knob to the venting position to release remaining pressure.

When the floating valve drops, open the lid carefully.

3

Make Milk & Egg Mixture


While the rice is pressure cooking, break and beat a large egg in a large glass container.

Add 2 pinches sea salt, 1 tsp (5ml) vanilla extract, cup white sugar (78g) and mix well.

Instant Pot Rice Pudding: beat egg, add sea salt, vanilla extract, white sugar, then mix well.

Pour in 2 cups (500ml) whole milk and mix well.

Instant Pot Rice Pudding: make milk and egg mixture for rice pudding recipe

4

Make Instant Pot Rice Pudding


Pour all the milk mixture into the cooked rice.

Bring the rice pudding mixture to a simmer (Instant Pot: press “Cancel”, then “Saute” button).

Instant Pot Rice Pudding: add milk mixture into pressure cooked rice

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.

Instant Pot Rice Pudding: simmer rice pudding and stir with spatula until thicken and saucy

*Pro Tip: If it’s similar to milk consistency (too thin) like above photos, stir a little longer.

Continue to stir until the rice pudding reaches desired consistency – thick, saucy, and creamy smooth.

Instant Pot Rice Pudding: stir and simmer rice pudding until thick, saucy, creamy, smooth

Turn off the heat. The rice pudding will thicken further as it cools down.

5

Sweeten & Serve Rice Pudding


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. 

*Pro Tip: If you are not adding raisins to the rice pudding, be sure to taste and sweeten the rice pudding with more sugar or other sweeteners.

Serve deliciously creamy rice pudding hot or cold.

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Enjoy your Super Creamy Instant Pot Rice Pudding!!~ 🙂

Instant Pot Rice Pudding | Pressure Cooker Rice Pudding | Instapot Rice Pudding | Easy Rice Pudding | Instant Pot Recipes | Pressure Cooker Recipes | Rice Recipes | Instant Pot Dessert #instantpot #recipes #easy #dessert #sweet #pressurecooker
Instant Pot Rice Pudding | Pressure Cooker Rice Pudding | Instapot Rice Pudding | Easy Rice Pudding | Instant Pot Recipes | Pressure Cooker Recipes | Rice Recipes | Instant Pot Dessert #instantpot #recipes #easy #dessert #sweet #pressurecooker
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  1. Hello, I tried this recipe and within 4 minutes the IP said BURN. What did I do wrong? Should I be using the Rice setting?

    1. Hi Jason,

      Thank you for your question 🙂

      You will want to use the pressure cook/manual button at high pressure.

      Please take care & have fun cooking
      Jacky

  2. I don’t understand the scale method given here. It says to add water until the scale reads the correct amount of water, but the recipe lists milliliters for water (ie, “250ml cold water”). Milliliters are volume, not weight; I can’t measure them on a scale.

  3. This recipe turned out fantastic! I am writing this as my two year old is gobbling it up next to me. It truly reminds me of my childhood. I did use maple syrup as a sweetener.
    This will be my standard recipe. Thank you so much!

    1. Hi Tessa,

      Thank you so much for your kind words on the recipe 🙂

      Happy to hear your two years old enjoyed it as well!

      Have fun cooking & please take care
      Jacky

  4. Yummy! I made it for an afternoon snack. Now I don’t want to cook dinner. It was very good. Thank you for your wonderful recipes.

  5. Can I use the regular white long or short grain rice in this recipe? Have only tried one recipe in my new instant pot yet and that was my own homemade Beef Stew using your measurements so as not to exceed the amount allowed in the pot and it turned out perfectly. Thank you, Thank you. Rest assured the pot will be kept quite busy from now on, especially when I receive the answer to my above question.

    1. Hi Lorraine,

      Thank you for your kind words & question 🙂

      white long grain rice will work for this recipe.

      Have fun cooking & please take care
      Jacky

  6. We made this tonight and it was easy and excellent. However, I didn’t have a cinnamon stick so I put powdered cinnamon in with the rice to cook. The result was the rice was ‘brown’ in color and looked unnatural for rice pudding. Did not affect the taste at the end. But next time I would mix the seasonings in with the milk mixture to keep the rice white! And there will be a next time – recipe is a keeper!

  7. Appreciated the rice to water ratio. I used arborio and it came out great. The dried tart cherries from my garden were a nice addition. Thanks for the recipe.

    1. Hi Linda,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  8. Hi guys, This is a wonderful recipe for rice pudding. You guys are great. I will definitely be making other foods. Thank you so much for your continued devotion.

  9. I adore this recipe. Although I was a little nervous the first time i made it, i put the sugar in the the egg mixture versus in with the milk and rice. It came out fine. The other slight change, I was out of Vanilla, i know, how’d that happen :), i thought to use bourbon which a lot of people recommended , but i do not like hard alcohol taste, like bourbon or whiskey, in my desserts. I found a great solution, I had a bottle of Licor 43 and used that in it’s place. it worked perfectly. It doesn’t have that harsh alcohol flavor bourbon has but still has a sweet alcohol follow through. Thank you for this recipe, it is going in my box.

  10. This recipe sounds delicious, and like the one my abuela used to make. I’d love to make this for dad, he loves rice pudding! Can this recipe be doubled or tripled to make a big batch for him?

  11. This is the second recipe I’ve ever made in my instant pot and it was SO delicious!
    The only change i did was doubling the recipe and used half coconut milk and half 2%. Thank you for your wonderful meals.

    1. Hi Sheila,

      Hope you had a wonderful New Year & Christmas 🙂
      So happy to hear you enjoyed it. Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  12. Hello Jacky and Amy! I made this recipe and it was perfect! My husband was delighted!
    The only change I did was to use 2 tablespoons of white sugar instead of 1/3 cup. It was sweet enough for our palate. Is this recipe suppose to taste quite sweet? Especially there is even raisins added, which I had too.

    Thank you so much for your great work and y’all have many many great and trusted recipes!

    1. Hi Am Tan,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words and honest feedback on the recipe!

      To me, it is roughly 6 – 6.5/10 in terms of sweetness without the raisins.

      Happy New Year & please take care
      Jacky

  13. I made this for my kids today (ok, for me too), and we had it while it was still warm. It was fantastic! By the time it cooled off, it was like sticky rice – I put it on the stove with another full cup of milk and brought it to a slow boil for a few minutes. It is now perfectly creamy even after cooling!

  14. I found this fairly close to the recipe my mom used to make growing up. I think hers used 2 eggs and also canned milk so the custard part was creamier. I think I’ll try it next time with the coconut milk someone else asked about. I also added the raisins in when the rice was cooking to have plumper raisins Thx for a taste of my childhood!!

    1. Hi Kelley,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  15. this is the first recipe I cooked with my new pressure cooker. It came out perfect and my husband said it was the best rice pudding he ever had and he is a expert.

    1. Hi Debbi,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  16. I tripled this recipe and it turned out well. I did need to add more sugar at the end and I also added about a cup of heavy cream to make it creamier.
    *I would edit two things in this recipe though. The first step about adding rice to the instant pot and then rinsing it in the pot really is unnecessary work. I would just rinse it with a sieve and then add it to the instant pot.
    Also, I don’t understand why you add the water to the instant pot and then take 2-3 tablespoons out of it. I just measured a cup of water in my measuring cup and then took 2-3 tablespoons out of that before adding to the instant pot.

    Overall a good recipe with a few tweaks ☺

    1. Hi Mamaof4,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words and feedback on the recipe!

      Please take care & have a wonderful weekend
      Jacky

  17. I doubled the recipe and it came out perfect! I misread the rice to water ratio (just did 1:1) and it still worked. I also didn’t have whole milk and took a risk with 2% – again it was perfect. Thank you for this amazing recipe!

  18. Made rice pudding exactly as written and was great when hot but as cooled lost all pudding part and now just sticky rice. Sautéed in low until creamy and great consistency. Used skim milk. What did I do wrong?

    1. Hi Isabel,

      thank you for your question.

      The rice will continue to absorb the liquid. The extra fat in whole milk will help keeping the pudding more creamy.

      Please take care & have fun cooking
      Jacky

    1. Hi Isabel,

      thank you for your question 🙂

      You will want to cook the brown rice for 20 minutes and 10 minutes natural release.

      Please take care & have fun cooking
      Jacky

  19. This was excellent! I added a 1/2 tsp. hazelnut extract with the vanilla, and also added 7 slightly crushed cardamon pods at the sauté phase. I also threw in about a 1/3 cup of dried cherries so that they could really infuse the pudding. And I topped it with pistachios. Amazing!! I have some chocolate extract which I might try next time for fun — or maybe that coconut milk ;).

    1. Hi Elizabeth,

      So happy to hear from you 🙂

      Thank you so much for your kind words.

      All of the ingredients you added are excellent choice!

      Please take care & have fun cooking
      Jacky

  20. bonjour,
    it was a success the only thing is to sauté at the lower setting and remove the inner pot when consistency is reached.this will prevent over cooking. It did not last long in the fridge. just excellent recipe just like the others. Many thanks for your excellent work.

  21. I did try this recipe this evening. It turned out very well but I had difficulty with the saute temperature as it was too hot and started burning the rice pudding in the bottom of the pot and I had to scrape with bamboo spatula to slow the burning down until it thickened enough. Any suggestions?

    1. Hi Murray,

      thank you for your question 🙂

      After adding the milk, you do have to stir the mixture to keep the rice pudding from burning.
      You can adjust the saute function to less to lower the heat a little. You will still need to stir it and it will take a bit longer to thicken the pudding.

      Take care!
      Jacky

  22. My wife loves rice pud but my fav is Tapioca and I looked but you do not have any recipe for it. I am thinking you do not like this type of pudding. Do you like any other puddings?

    1. Hi Murray,

      thank you for your comment and question 🙂

      Tapioca pudding is awesome as well, but we don’t have the recipe for it at the moment (too many things on the to make list!). For other puddings, we have this tofu pudding.

      Take care & have fun cooking
      Jacky

  23. Thank you, Amy and Jacky, for this fine and easy Arroz con Leche recipe. We (my husband and myself) loved it dearly. For us, it was something completely different than the traditional recipe we were used to make. We love also the exactness of all of your recipes (the experiments you do) so that your recipes are always trustworthy. Please keep up the good work. God bless you

  24. Since you mention that the recipe can be doubled, would this mean that the recipe made as printed would fit in a 3 qt. mini? Or should it be reduced by half?

  25. What would happen if I left the egg out of this recipe? or just used the egg white…Have
    someone in family who appears to be allergic to egg yolk

    1. Hi Heather,

      thank you for your question 🙂

      Here is the rice and water weight. 1 cup of water is 250g as well.

      Rice to Water Ratios:
      1 cup (230g) Jasmine Rice – 1 cup (250ml) cold water
      1 cup (200g) Arborio Rice – 1 ½ cup (375ml) cold water
      1 cup (210g) Basmati Rice – 1 cup (250ml) cold water

      Take care & have fun cooking
      Jacky

  26. Your new creamy rice pudding sounds great, however, in the Nutrition Facts, you give calories per serving, but NOT actual serving SIZE…I wish you would do that, otherwise the calories per serving is a moot point! Love all your recipes…just wish I had the time to make all of them…my A&J recipe folder is over-flowing!

    1. Hi Elaine,

      thank you so much for your kind words and question 🙂

      The serving size is located right beside the Print Recipe button. Don’t think I can add it to the Nutrition facts with the current system.

      Take care & have amazing weekend
      Jacky

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