Creamy and healthy, this Instant Pot rice pudding recipe is also easy and convenient! Made from scratch using whole ingredients, with this simple recipe you won’t have to stand over the stove top for hours, constantly stirring the pot! Yummy for breakfast or dessert with endless flavor combinations!
There’s only one thing that could possibly make rice pudding any better, and that’s making it quickly and easily in the Instant Pot! Wondering what size Instant Pot to get? Click for more info.
Table Of Contents
What Is Rice Pudding?
The first thing that comes to mind about rice pudding is a warm, comforting and sweet dessert topped with seasonal fruit and nuts. But this only scratches the surface as to the wide variety of rice puddings around the globe.
“Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either desserts or dinners.
When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.” (source)
Is Rice Pudding Easy To Make?
Yes, especially if you’re making rice pudding in the Instant Pot! Traditionally prepared rice pudding requires a lot of time standing over the stove, constantly stirring and adding more cream. Thanks to the Instant Pot this step is cut out and the recipe becomes very easy to make!
What’s the Easiest Way To Make Rice Pudding?
The easiest way to make rice pudding is in the Instant Pot! I’ve eaten many rice puddings in my lifetime, and I have to say this Instant Pot rice pudding rivals any stove-top method I’ve eaten.
What Ingredients Are In Rice Pudding?
Did you know that nearly every country of the world has its own variation of rice pudding? Arroz con leche, creamed rice, kheer and rice porridge are just a few of the different names, but they’re all made with a few common ingredients:
- Rice – most commonly white, short-grain rice (other options are long grain such as basmati or jasmine rice, brown rice or black rice)
- Milk – we prefer raw milk or coconut milk (other options are whole milk, heavy cream or evaporated milk)
- Spices – in America cinnamon and nutmeg are most common (other common spices are cardamom and ginger)
- Toppings and other flavorings – most common in the U.S. is vanilla (also delicious is orange flavor or orange zest, lemon flavor or lemon zest, rose water, pistachios, almonds, cashews, raisins, walnuts, etc.)
- Sweetener – our favorite is maple syrup as it adds a nice depth of flavor (other options are stevia, monk fruit sweetener, erythritol/xylitol, coconut sugar, brown sugar, honey, sweetened condensed milk, dates or fruit)
- Eggs – this would make it more custard-like, which is incredibly decadent and delicious, but not traditionally included in most rice pudding recipes
There’s really no wrong way to make it! Although, there are pervasive themes, like…
The pudding should be creamy, thick, sweetened, and add-ins are common!
Which Rice is Best for Rice Pudding?
This recipe calls for basmati rice. I love the slight bite the rice still has once the cooking time is up. But if you’re looking for a rice that almost becomes undetectable as rice, you might want to use something like an arborio rice (commonly used in risotto). Ultimately, this recipe is very flexible and you can substitute any rice variety you’d like. For something like brown rice, you’ll want to adjust the cooking time accordingly.
Can You Freeze Rice Pudding?
Yes, you can freeze rice pudding. I’ll be surprised if you have any leftovers to freeze, but just in case you go on a rice pudding kick and make up a few batches, you can freeze it for a couple of months in the freezer.
I find it best to freeze in serving size portions. When you’re ready to enjoy your rice pudding, defrost in the refrigerator overnight and warm it up on the stovetop.
Can You Make Rice Pudding With Cooked Rice?
Yes, you can make rice pudding using already cooked rice, in fact, this is a favorite use of leftover rice in my home. The process will be different than this recipe, and it will require much more stirring on your part. But if you do a quick search for “leftover rice pudding recipe” you’ll find what you need.
This recipe, however, is made from scratch and, in the end, will be much creamier and more flavorful than a cooked rice version. Ultimately it has to do with the fact that the maple syrup, cinnamon, and vanilla are cooked right in with the rice, infusing each grain with that sweet flavor.
Exploring Rice Pudding Variations
- True to Vermont’s variation on this international favorite, my version is sweetened with maple syrup. I like it best served warm, but it also makes a great lunchbox treat when poured into individual Mason jars. I often top my kids’ pudding with raisins.
- Other common themes? In Israel and Egypt, they add rosewater. Coconut milk is used in much of Latin America. Cinnamon and orange zest are common additions from the Caribbean and Italy. Both Hungary and the Philippines include cocoa. Iran uses saffron. And Hong Kong adds cornstarch.
- Some countries, like England, historically view rice pudding as commoner’s food, like mutton. Other countries, like Turkey, view it as a treat. They even broil the surface with burnt sugar to make it a sweet, rich dessert. And many nations, like Russia, serve rice pudding with butter on top for breakfast.
- For a couple of traditional spin-offs, I recommend stirring up to 4 raw egg yolks into the finished pudding and garnishing with nutmeg. Or, add chocolate chips when you serve the pudding hot!
- This splendid dish is popular for good reason! Rice is comfort food, whether made into pudding or not. It’s filling and inexpensive and is delicious either plain or lavishly embellished.
Enjoy this dish simply, or choose to add an international touch!
This recipe highlights just how easy it is to make rice pudding by using the convenient Instant Pot. No more stirring, sticking or standing over a simmering pan. This somewhat new apparatus makes the cooking affair hands-off!
With one touch — a single button — the basic ingredients transform into a creamy Instant Pot rice pudding. For more information on cooking with your Instant Pot (or Pressure Cooker), be sure to check out our Pressure Cooking full or mini eCourses.
Rice Pudding Recipe
Before you begin you’re going to want to rinse your rice. I like to take a fine mesh colander and rinse the rice under cool running water until the water runs clear.
Next, add the rinsed rice into the pot of your Instant Pot or pressure cooker.
Add water, milk, maple syrup and sea salt and stir briefly to combine.
Place the lid on your Instant Pot or pressure cooker, seal the lid and close the vent.
Next press the Porridge button. The rice will take 20 minutes to cook on this setting. (For any other pressure cooker, this is the equivalent of cooking on high pressure for 20 minutes.)
When the timer beeps, allow the pressure to do a natural release for 10 minutes. After 10 minutes, press the Cancel button and open vent. When de-pressurized, open lid.
If using fresh vanilla beans, slice down the center of the bean, lengthwise, and scrape out the seeds from inside the bean.
Add cream and vanilla bean (or vanilla extract).
Stir until combined.
Dish up in your favorite dessert bowls and top with your favorite toppings: butter, maple syrup, cinnamon, nuts, raisins, dates, cream, and/or berry jam.
Serve warm or cold, leftovers will store for a few days in the refrigerator or a couple months in the freezer.
Instant Pot Rice Pudding Recipe
Did you know that nearly every country of the world has its own variation of rice pudding? There's no wrong way to make it! The Instant Pot makes it quick and convenient -- no watching the pot or sticky rice!
Ingredients
- 2 cups raw whole milk or dairy-free milk of choice
- 1 1/4 cups pure water
- 1 cup basmati rice
- 3/4 cup heavy cream or coconut cream
- 1/4 cup maple syrup
- 1/8 teaspoon sea salt
- 1 vanilla bean inside scrapings OR 1 teaspoon vanilla extract
Instructions
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Place rice in fine mesh colander.
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Rinse well in several changes of water.
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Then, place rice in Instant Pot.
-
Add water, milk, maple syrup, and sea salt.
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Stir briefly.
-
Then, seal lid and close vent.
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Next press the Porridge button. The rice will take 20 minutes to cook on this setting. (For any other pressure cooker, this is the equivalent of cooking on high pressure for 20 minutes.)
-
When the timer beeps, allow the pressure to do a natural release for 10 minutes.
-
After 10 minutes, press the Cancel button and open vent.
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When de-pressurized, open lid.
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Add cream and vanilla.
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Stir until well mixed.
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Serve with optional toppings.
Recipe Video
Recipe Notes
- Pudding will thicken as it cools, for a thinner consistency, stir in warm or cold milk.
- For a richer pudding, stir in extra heavy cream or coconut cream (for dairy free).
- I love what the Porridge button does for rice pudding! The cooking time is longer than the Rice button provides, making the pudding even creamier.
- Favorite international toppings include butter, maple syrup, cinnamon, nuts, raisins, dates, cream, and berry jam.
- Serve warm or cold, leftovers will store for a few days in the refrigerator or a couple months in the freezer.
If you’re wooed by Instant Pot puddings, you’ll love this Instant Pot Bread Pudding recipe, and Blackberry, Ginger, & Peach Rice Pudding too!
Have You Ever Eaten Rice Pudding?
How did you flavor it? Which toppings appeal to you most? And would you like to make an Instant Pot rice pudding?
This recipe is featured in:
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Hi, Is it only the two milk choices you mentioned or can you use regular milk in the jug? I’m in Michigan and raw milk is illegal here so can’t get it. My electric pressure cooker has a stainless steel bowl, not non-stick, so it seems it would stick like mad but it doesn’t? Thanks!
Hi Barb. No, it doesn’t stick. You can use whichever milk you usually use. 🙂
(I think it doesn’t stick because there is so much steam. It’s a very moist environment without heavy heat on the bottom.)
Thanks for the info! Barb
Hi Barb, we live in Michigan too and raw milk is legal. The state, as it should, requires strict protocols be followed by the dairy for saftey. MI recently requires raw milk dairys to make you come to the farm to pick up your milk. We used to be able to pick it up ar the Fuller Sreet Farmers Market in Grand Rapids.
The dairy sells customers “shares” of the dairy cow. This makes the milk from your cow is legally yours! Our Dairy Maid, Karin has also launched a delivery service to your home, to a locked, insulated, milk box (we put some refreezable ice packets when it’s above freezing & we won’t be home).
We LOVE the milk – grass fed with a little silage – feed is organic. Share owners get copies of all milk testing.
Mostly we just LOVE the taste and creaminess of the milk!
I don’t have the pot but would this work in crockpot. I love all the variations too. Looking forward to making it if possible.
Hi Peggy, I haven’t tried it in the crock pot. Let me know if you do! Sounds lovely. I only started using an Instant Pot recently and spent MANY years using my crock pot. 🙂
I’m noticing the rice isn’t soaked? Could this be made with soaked rice? Just out of curiosity why isn’t it being soaked?
Hi Melissa, it isn’t being soaked because it’s white rice. I use white for reduced phytates and reduced arsenic. But obviously soaked brown rice can be a good option, too, nutritionally; it’s a personal preference issue. As far as making it with soaked brown rice, I’m sure more liquid would be needed. But I haven’t tried it that way.
Wow thanks for letting me know. I learned something new today. I didn’t ever think about soaking / not soaking white rice! Good to hear.
So glad, Melissa. You’re welcome. 🙂
Do you soak your rice when you cook it for
Dinner in a pot, my mom and grand mother
Never did ,I’m 77 and been pressure cooking since 1965, I have rinsed it at times, depending on the type of rice,I’m
Using and I never use a set amount of water, I just put in two cups or six cups of rice in pot then shack it all flat and add water tell it’s above the top of the rice up to
The first joint of my first finger from my tumb , it’s a wast of time soacking rice , there not like beans ,
Is this white or brown rice?
Hi Helene, this is white rice.
Can’t wait to try this but need a little clarification. The ingreds say heavy cream or coconut cream but the directions say milk and then to add the cream after it’s cooked.
Hi Tanya, the first ingredient is raw milk (or a non-dairy milk). The 4th ingredient in the ingredient list is the cream you see mentioned in the instructions. So the recipe ingredients list both milk and cream.
What would happen if I half the recipe? Do I need to reduce cooking time?
Hi Meghan, because I haven’t tried halving the recipe I’m not sure. I can guess, though, that the cooking time will stay the same.
I have already changed the porridge setting on my IP. I assume I can set manual to 20 minutes here?
Hi Bethany, I’m not sure what subtleties exist between the Porridge setting and the Manual setting, when the times are the same. Please let us know if you make the rice pudding with the Manual setting how it turns out. I would guess it would be fine. Thank you!
Megan, thank you so much for this recipe! It took me a while to get around to trying it but it’s now another reason to love my Instant Pot. It’s amazing that a few simple ingredients are transformed into this. As I opened the lid and nervously peeked inside I was so happy at what I saw and as I stirred in the cream the texture was so lovely. I used raw milk, heavy cream and vanilla extract. It’s wonderfully creamy and delicious. I was so excited at how quick and easy it is to make this way.
Thank you, Yvonne! It’s so thrilling to hear back from readers after they’ve made a recipe!! I so appreciate your feedback and am delighted that you love the process and outcome!! 🙂 YAY!! Enjoy and blessings!!
Hi Megan! I was very excited to find this recipe! I absolutely love rice pudding and the thought of slaving over the stove is a huge reason why I don’t make it much anymore (might be a good thing?). I am not a fan of maple syrup. Can white or brown sugar be substituted? Would the amount be the same? Thanks!
Hi Deena, yes, you can make that substitution! Sorry for the long delay in responding! (We took a long Christmas holiday.)
Is the rice measurement using the IP rice cup or a normal dry cup measure?
A normal dry cup measure.
Thank you
Hi. Can it be made with the type of rice used for risotto? And the cream is mandatory?
Thanks!
I just made it with arborio rice and it worked just fine! It was delicious and there is none left after my pack of wild animals got into it!
Hi Ana! Sorry for the delay in responding! (We took a long vacation.) So happy to hear that the arborio worked really well in this recipe! I wouldn’t have known the answer to your question, but now I do! 🙂
Made this and it was EASY and FANTABULOUS! Thank you so much for sharing it with us!
Yay, thanks for letting us know, Leticia, sooo glad!! 🙂
I just made this and it’s delicious! The rice is so soft, but even after adding the heavy cream at the end it’s very pasty rather than creamy. Is it overcooked?
I’m not sure. I haven’t had the pasty result… Did you use white basmati rice?
I also had the pasty result. I used white basmati rice and silk cashew milk.
I also made using my fagor pressure cooker. It was pasty after low pressure for 20 minutes. I think the rice/liquid ratio could use adjustment for non-instapot users. I found a similar recipe by fagor that uses 1/4 C long grain rice and 2.5 C liquid. It is then thickened after cooking on low pressure for 20 minutes.
I would love to try this with quinoa. I think the cook time should remain the same. Has anyone tried it with quinoa? Thank you!
Hi Rain, we make quinoa pudding often. Here’s an easy recipe. We use either raw milk or canned, full fat, organic coconut milk.
https://detoxinista.com/instant-pot-make-ahead-detox-quinoa-breakfast-bowls/
Enjoy!
What kind of milk is everyone using? I don’t have easy access to raw milk. Would homo milk be acceptable?
I have a pressure cooker, but not the IP brand. How would I adjust the cooking time? I’d love to make this:)
Hi Courtney! The IP Porridge setting is the equivalent of pressure cooking on high pressure for 20 minutes. 🙂
We appreciate this recipe – especially the clear step-by -step instant pot instructions 🙂
I doubled recipe, but instead of increasing sweetener, I made coconut flakes even finer in a coffee grinder and mixed them in along with raisins and cinnamon . Came out great!
Can you cook the raisins in it, or will they completely disintegrate?
Good point- Thank you! I add the raisins and coconut after I do the cooking.
Cooked this as I had no Mable syrup used golden syrup and as I like mixed dried fruit put that in and it was delicious,I also used pastrized milk. I put left over rice in a bowl in some milk and put it in fridge so when I reheated it it tasted just like I just cooked it I am going to try different versions it is one of the best rice pudding I have tasted thanks
Thank you for sharing! So glad; yay!!
Does anyone think cardamom would taste good in the rice? If so, would I just add a few pods to the rice before cooking?
I often add cardamon to my regular on the stove rice pudding and it’s delicious!
Yes, my indian colleague made rice pudding (kheer) with cardamom, ground nutmeg, slivered almonds and raisins. SO GOOD and I usually don’t care for cardamom or nutmeg.
Hi if you like cardamom why not put it in ? Some would say cardamom does not go with rice others would disagree the best way try it your self . Make a small batch
If you want to add egg to it, do you wait until the pudding is cool? I know eggs need to be tempered usually when adding to something hot.
Hi April, you can pour very hot rice pudding into raw egg yolks, if you’re whisking quickly as you go. I haven’t made this recipe with whole eggs added in. If it were me, I’d let the pudding cool to warm, whisk in whole eggs, and then bake in a greased casserole dish until well-heated throughout. Many do not digest raw egg whites well, and yes, they can easily curdle if added to hot pudding.
Hello Megan! Inspiring. You are inspiring!! My Instant Pot just came today and the first thing I wanted to make was your rice pudding. Sadly when I lifted the lid there was a whole LOT of liquid in there – it did not look like creamy pudding. I ended up sauteing it for about 10 minutes and I eventually ended up with rice pudding. Can you please clarify what step 8 means “allow the pressure to release slowly for 10 minutes”? …do I release the pressure on this step? I’m confused because on step 9 (after 10 minutes) I’m supposed to open the vent. Thanks for your help! And inspiration! I want to travel from St. Pau to Eugene just to eat at your cafe 🙂
Hi Jill, sure. 🙂 Step 8 means to leave the Instant Pot alone for 10 minutes. Don’t release the pressure by opening the valve; and don’t remove the lid. This is an important time rice needs to steam and to absorb the remaining liquid.
This was the first thing I made in my Instant Pot! It turned out perfect! I used 1/4 Cup sugar instead of the maple syrup.
I have an instant pot (but am a newbie), and if I wanted to use brown rice in this recipe what adjustments what I need to make? Thank you!
Can’t wait to make rice pudding in the Instapot. I’ve been trying to find an easy recipe for rice pudding for years, my husband loves it so much and we do have access to raw milk here in Michigan, we just have to own a share of a cow! Michigan is trying to hinder the raw milk dairies however and now require you to pick up your milk directly from the farm rather than pick-up from your Dairy’s market stall 🙁
I made this today and it was **fabulous**! I used sushi rice, flax milk and coconut milk (instead of the cream); I’m DF. We added raisins to the warm pudding before we ate it. Can’t get enough! Thank you for the lovely recipe!
I hit Post before I saw the stars to rate. Definitely a five star!
Can you use regular Rice?
How thick is the finished product supposed to be because I was literally able to roll the pudding into a ball and it held its shape? I followed your recipe as is and with the same pressure cooker. I even noticed some burnt rice/milk on the bottom of the inner pot.
I made this last night following the recipe exactly as is, but something went wrong somewhere. The pudding turned out more like Thai sticky rice and could be rolled into a ball that would hold its shape. I noticed too that there was some burnt rice and milk on the bottom of the pot. I used whole milk since raw milk is illegal where I live.
Sorry if this is a double post, but the comment I posted earlier seems to have disappeared.
I used brown basmati and it wasn’t quite done, so I hit sauté for a few minutes, and it came out great. Next time, I’ll add a few minutes to adjust to using brown rice. I added strawberries, bananas, and some unsweetened coconut, and it turned out great. I look forward to trying many different variations. Thanks for the great recipe.
This just made cooked basmati rice, not creamy at all. I will keep looking for another IP rice pudding recipe.
This recipe made the best rice pudding I’ve ever tasted! I am an Instant Pot newbie, due to being on a modified AIP diet; gluten free, no dairy, etc – very hard to do and find good tasting food. This was the 2nd recipe I tried in my Instant Pot and it turned out perfect. My rice was very creamy due to the coconut cream, which is added after cooking. I tweaked the recipe to my liking by increasing the salt to 3/4 tsp, and increased the maple syrup to 1/2 cup to make it more dessert like. I love that you shared some popular “additions”. After cooking, when I added the coconut cream and vanilla, I also added 1 1/2 teaspoons of organic cinnamon and 1 cup of organic raisins. I appreciate that your directions were so thorough. Megan, thank you so much for sharing this delicious recipe. My husband and I are addicted at the moment, so we have it several times a week!
Lovely to hear your experience. Thank you for sharing, Pamela! 🙂
What does it mean to allow the pressure to release for ten minutes? Do you just wait for ten minutes and then move on to the next step?
Yes, that’s right; and the display time with count down the 10 minutes. During this 10 minutes the rice will be steaming and the pressure inside the pot with slowly be releasing. If you were instead to turn the valve on the lid to release the pressure and steam immediately a lot of loud steam would rush out all at once and the rice would steam less. Some of this pressure releases gradually when you leave the valve in the shut position.
Thank you!!
The slow release is just a money saver as it’s still cooking as long as lid is on but not using electrictie, a easier way is when timer
Is done just pull the plug on your cooker then wait ten minuites to open valve , I just wait for the pin to go down on its own then you know it’s depressured takes about 25
Min, every thing you cook keep a time on that dish so you will know to add time or take time off the next time you make it , I never use the servings I cook every thing in
Manual and on high ,and follow a recipe , I use non pressure cooking books and have no problems ,just study your cooking times for meat and vegtables under pressure and you have it made right on most of the time if not it’s still eddable , little trick if your vegtables carrots, potatoes etc take a average of 20 min and meat takes average of 35 min , cook meat first for 15 min then quick release , put your Vegas in on your meat then cook for 20 min ,,then quick release enjoy ,
I love the flavor of this recipe!! However, I do not know what I did wrong. I followed the recipe…I thought, but mine stuck to the bottom and the rice was crunchy.
I want mine to look like yours.
This is the best rice pudding I have ever made! Thank you for sharing the recipe. I am dairy free, so I used the thinner milk from two cans of coconut milk for the cooking milk and stirred in the more solidified cream from the cans after. It came out soooo smooth and creamy. I also doubled the maple syrup and added juice seeetened cranberries to make it a special dessert.
I have made this so many times and it is always a great success. I use rinsed pudding rice, semi skimmed milk, water and when finished I use evaporated milk to make it extra creamy! Wonderful x
Rice pudding has always been one of my fave comfort foods. I decided to make this as my first Instant Pot dish. It turned out beautifully. This recipe is so deliciously creamy, satisfying and not overly sweet! Love, love, love!
Please help!!! i’ve tried this twice and it’s brown and mushy…i feel like i followed the instructions correctly but mine doesn’t look at all like the pic!!
So I tried this recipe but my rice turned out to finish sooner in 13min I released the pressure and checked if had burned or so but it did not, but it was getting a little dry so I added evaporated milk and 1 tablespoon of sugar and I used medium rice also.. and I grated 1 lime to give a different flavor or you can grate oranges .
Hi Megan, I made this tonight and while it is delicious it was not loose and creamy at all and no detectable rice grains in the finished product. I followed to a T and used the basmati rice, 2 cups of homemade Almond Milk (only almonds and water) and Coconut Cream in the recipe and the porridge setting. Do you think I need to not cook it as long? Thanks!
Hi Megan, I am new to Instant pot, and Pressure cookers in general. I wanted to try something I enjoy the most with only one step. The recipe in the book that the IP came with was a 2 step process. I just couldn’t find the time : } Your recipe was exactly what I was looking for.I tried your recipe with Parboiled long grain white rice with 1% milk, and it came out amazing. I added a 1/3 cup of creamo after cooking, to make a little creamier. My question is, do I double the time if I double the recipe? What If I triple it? I want to make enough for me and my sister. Thanks, I will be looking for more of your recipes. .
Hi there..
Basmati rice, what can be substituted for this..? I dislike long grain, it does not get soft enough for us, so usually like the consistency of Minute rice. New to IP cooking.
Thanks!
Just did this recipe…OMG.. the BEST… changed a few ingredients…just to suit my taste … but… no fuss no muss no eggs to curdle…no hassle awesome rice pudding YUMYUM Thanks so much!?
Any short grain.. aborio.. sushi.. any sticky ? rice..
Trick is to cook on “porridge “setting..and let it naturally release for 10 minutes…
Good luck
Has anyone doubled the recipe?
Just made this and it turned out fantastic. Only difference was I used jasmin rice, cashew milk and increased salt to 1/4 tsp, which next time I would likely increase to 1 tsp, just my preference. Cooked in my 6 qt IP ultra pot on porridge setting. When done stirred in some golden raisins and topped with cinnamon.
Just made this with what I had on hand: sushi rice, almond milk and coconut cream… so good!
This is terrific! I made with whole milk, arborio rice, and maple syrup, and added a 5.5 oz. can of evaporated milk, vanilla, and cardamon at the end. Easy-peasy. Next time I’ll use basmati or brown rice.
I made it. I didn’t use heavy cream because of dieting considerations. Everything else was the same. Mine was like rice soup. I wondering why it had no eggs.
This was the first recipe I made in my new Instapot and my first time ever to cook in an instapot and it turned out perfectly! I doubled the recipe and followed the directions excatly using soy milk and the cream from cans of coconut milk for the cream. Super yummy! This is a keeper! Five stars from me! Thank you!
Can you substitute quinoa for rice and if so what would the conversion be? Thank you.
So I accidentally added the cream and the vanilla before cooking… Do you think that it’ll be OK?! I’m scared now LOL
I made this recipe this morning and it is fantastic. Only change I made was to use eggnog instead of cream(the cream had gone bad) it was so yummy and my granddaughter loved it too.
This was really good. Next time tho, I will try cooking it 12 minutes. I used the pot in pot method. I added cinnamon, nutmeg and cardamom to taste.
I just made this. It came out PERFECTLY! Honestly, so delicious and creamy. I used arborio rice (risotto) and cooked it with almond milk on the porridge setting. Once it’s finished cooking, I waited the additional 10 minutes and stirred in coconut milk, vanilla, cinnamon & nutmeg. Then topped with a sprinkle of cinnamon, a dollop of fresh whipped cream and some walnuts. Changed my life! This was the easiest to make and not heavy on the sugar. Thank you for sharing! I will certainly be serving this again.
I’ve made this several times. Except for the water, I replace all of the liquids with coconut milk. I add dried fruit and Pumpkin Pie Spice. I put all ingredients in at the same time. It comes out wonderful. Nice and thick. Today, I doubled it. That worked great also. This is a favorite breakfast or snack.
Hi, awesome simple recipe, I wonder if I could use kefir milk I made instead of whole milk? I also wonder if instead of heavy cream or coconut cream, can I use kinda cheese cream that I made after the kefir milk got separated (curd from whey) and i strained to make the curd thicker without any whey in there, so its kinda cream cheese. I wonder if it would be okay to use that cream cheese instead of coconut cream or heavy cream?
If I use raw milk does it remain raw? What temperature does the porridge function heat to? Thank you!
My husband loves rice pudding, but I’ve never made it before. I have a new Instant Pot and tried your recipe. It’s delicious! I did add extra vanilla and sugar for our own personal taste. I do have a question. Is it always necessary to rinse the rice? I did rinse it this first time. The brand that I bought says it doesn’t need to be rinsed because it’s already clean. Do I need to rinse it anyway to prevent a mess coming out of the steam vent?
We find maple syrup nauseating. What would you suggest instead, or would we just leave it out all together?
Thanks
Hi was wondering what makes the rice pudding change color? Like a cream color? It should be white but don’t know why in the instapot it changes. Is there something I did or should do differently? Thank you fay
I used this recipe and the burn light came on when it started to cook. I had to stop. Rice was stuck to bottom of pot.
I followed the recipe exactly and, after 5 mins at the “Porridge” setting, my Instant Pot began to beep with an error message (“food burning”). I took off the lid and found backened rice at the bottom of the stainless steel pan. I removed this and tried again and got the same error message after 2-3 mins. I removed the burned rice again and then, with the lid off, I used the saute setting to bring to boil while stirring constantly. I then used the rice setting to finish it off. I’m not sure that this is any easier a pot on the stove and/or baked rice pudding so I doubt that I’ll use this recipe again …
I just purchased an Instant Pot and tried a different rice pudding recipe. Didn’t turn out. Made your recipe this morning and it’s perfect! I used 2% milk and Half&Half cream. It’s delicious! This recipe is a keeper!
5 Stars!!
When the timer beeps, allow the pressure to do a natural release for 10 minutes.
Then the recipe says . . .After 10 minutes, press the Cancel button and open vent. Are you talking about the 10 minutes for the natural release OR is this step calling for another 10 minutes???
In other words, is it 10 minutes for natural release + another 10 minutes?
Or does the after 10 minutes refer only to the previous time allowed for the natural release?