Looking for the perfect rice pudding recipe? This easy rice pudding recipe is made in the Instant Pot to make it simple and delicious.
Rice Pudding Recipe
Rice pudding reminds me of my grandmother. She used to make it all the time. I think rice pudding is one of those comfort foods that just feels like a warm hug.
Making rice pudding in the Instant Pot or a pressure cooker makes it so simple to make rice pudding. It is done in a flash and that means dessert is on the table in no time.
Should rice pudding be hot or cold?
Rice pudding is good when it is served hot, at room temperature or cold. I have had it served all ways and no matter how I have it, it is always perfect.
How long can you keep cooked rice pudding in the fridge?
Rice pudding can be served as soon as it is made or it can be stored in the refrigerator for up to 4 days. Rice pudding can be used as a dessert, served with fruit for breakfast or as a snack.
How Long to Cook Rice Pudding in the Instant Pot
When making rice pudding in a pressure cooker or in the Instant Pot, you want to set the pressure time to 15 minutes. You will want to add the tempered eggs after the pressure cooker has released pressure. This cooks the rice and creates the custard-like creaminess that rice pudding is known for.
Creamy Instant Pot Rice Pudding
This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Blueberry Maple Compote.
Related: The Instant Pot Burn Message: What It Is & How to Avoid It
Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4-6
Ingredients in Easy Rice Pudding
- Extra virgin olive oil
- Arborio rice
- Almond milk or use The Best Oat Milk Recipe
- Maple syrup
- Real vanilla extract
- Ground cinnamon
- Salt
- Eggs
- Optional: raisins
Optional toppings and garnish:
Fresh berries
Whipped cream
Warm blueberry compote
Ground cinnamon
Real maple syrup
Cinnamon sticks
How to Make Rice Pudding in the Instant Pot
Add olive oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
Add lid and lock into place. Press the “Manual” button and adjust the setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
Unlock and remove the lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated approximately 3-4 minutes.
Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!
Looking for another dessert recipe? Try this Pillsbury Monkey Bread Recipe.
Creamy Instant Pot Rice Pudding
Ingredients
- 2 T. olive oil extra virgin
- 1 c. Arborio rice rinsed and well drained
- 2½ c. almond milk divided
- 2 T. maple syrup
- 1 t. real vanilla extract
- 1 t. ground cinnamon
- ¼ t. salt
- 2 eggs
- Optional: raisins
- Optional toppings and garnish:
- Fresh berries
- Whipped cream
- Warm berry compote
- Ground cinnamon
- Real maple syrup
- Cinnamon sticks
Directions
- Add olive oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
- Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
- Add lid and lock into place. Press the “Manual” button and adjust the setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
- Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
- When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
- Unlock and remove the lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
- Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated approximately 3-4 minutes.
- Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
- Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!
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