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.
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
Equipment
- Instant Pot
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
- Place rice in fine mesh colander.
- Rinse well in several changes of water.
- Then, place rice in Instant Pot.
- Add water, milk, maple syrup, and sea salt.
- Stir briefly.
- Then, seal lid and close 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.
- Add cream and vanilla.
- Stir until well mixed.
- Serve with optional toppings.
Video
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.
Nutrition
If you’re wooed by Instant Pot puddings, you’ll love this Instant Pot Bread Pudding recipe, Nourishing Christmas Pudding In The Instant Pot, 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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- 101 Amazing, Easy, & Healthy Pressure Cooker Recipes {Instant Pot, too!}
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