Basic Creamy Rice Pudding in the Instant Pot® – Instantly Delicious



I have a confession.  I love the rice pudding that you buy in the little plastic cups in the dairy aisle at the grocery store.  You know the one. It is a little embarrassing, but it reminds me of my yiayia’s homemade rice pudding (the more I think about it, she might have passed the same rice pudding off as her own.) The grocery store rice pudding is delicious, creamy, and full of vanilla flavor. I think my recipe for Instant Pot® Basic Rice Pudding tastes remarkably similar. Plus, it is ready in an instant.
There are many ways make rice pudding. But rice pudding always starts with a custard. If you were to mix everything up and pour it into the Instant Pot®, you would end up with rice and scrambled eggs. Not tasty. To avoid this problem, the arborio rice is first toasted in butter on saute (much like risotto). Then the rice is cooked in sugar and milk in the pressure cooker.  Finally, the custard is tempered with the hot rice and everything is returned to the pan to saute, until the custard thickens and the rice pudding is creamy and delicious.


I know that some people (everyone in my household) tremble at the thought of raisins in their dessert. To appease everyone, I just sprinkle some on top of my own bowl and leave everyone else’s plain. If you like raisins, you can add them to the pot when you are cooking down the custard.  This will give them the chance to plump a bit before serving.  Also, I prefer my rice pudding chilled. If you plan to serve it cold, be sure to press plastic wrap onto the rice pudding or it could form an unappetizing film.
Basic Creamy Rice Pudding
Serves 4

Ingredients:

1 teaspoon butter
1 cup arborio rice
2 cups whole milk
3/4 cups sugar
1 cup water
2 egg yolks
1/2 cup half and half
1 tablespoon vanilla

Optional:
1 teaspoon ground cinnamon
1/4 cup raisins.

Directions:
1. Set ​Instant Pot® to saute. Melt butter then add arborio rice.  Toast the rice for about 3 minutes, until the rice becomes translucent and the edges become golden.

2. Whisk together whole milk, water, and sugar and add to the ​Instant Pot®. Set it to manual – high pressure for 10 minutes making sure the valve is in the sealing position. Once the time goes off, allow the pressure to release naturally for 10 minutes and then do a quick release.  This will prevent the milk from bubbling through the valve.

3. While the pressure is releasing whisk together eggs, half and half, and vanilla. Once the pot has been opened, add 1/2 cup of the hot rice into the egg mixture, whisking constantly.  Return back to the  ​Instant Pot® with the optional cinnamon and raisins, and set to saute, continually stirring for 3 minutes.  Serve either warm or cold.  Be sure to press plastic wrap onto the rice pudding if refrigerating, to prevent a film.

Enjoy, 

​Julie

Barbara Little
8/9/2016 02:54:45 pm

This pudding is everything promised – it’s delicious warm or cold. I’ll be making this again and again.


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Julie
8/9/2016 07:11:50 pm

So glad you enjoyed. 🙂


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Heather Morningstar
11/9/2016 09:01:44 am

YUM! This has become a staple to make since getting my IP. I tried something different today, and added in 1/2 teaspoon of espresso powder to the rice/milk mix. Delicious!


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Julie
11/9/2016 11:14:07 pm

That sounds so good. I’ll have to try. Maybe stir in chocolate chips after it cools.


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DIANE
1/1/2017 03:45:22 pm

Would the cooking time be the same for a double recipe? PS I love your risotto with mushrooms and peas. I warmed up about a cup of Trader Joe’s Mushroom Medley. Oh boy! Made it twice in a week.


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1/6/2017 10:35:22 am

Hi Diane,

I haven’t tried it myself, but my guess would be yes. So glad you like this and the risotto.


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Anita
1/5/2017 11:22:02 pm

I have been trying for years to make rice pudding like my mom did. Today that happened when I use my instant pot. Thank you so much for the recipe it was terrific and brought back so many wonderful memories my mom.


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1/6/2017 10:36:04 am

Reading this makes me so happy.


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Rose
1/30/2017 06:23:36 am

I thought we weren’t suppose to use whole milk in the IP? And you add the raisins after pressure cooking, I would like them plumped like stove top rice pudding.


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1/30/2017 12:18:51 pm

Hi Rose, you can use whole milk. Where did you hear that you couldn’t? I didn’t add raisins in because my kids don’t like them. If you want them plumped, just add them with milk before cooking.


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JACX
3/28/2017 01:35:54 pm

“Best rice pudding ever” says my 13 year old son!


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3/29/2017 03:43:38 pm

YAY!


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Erna Walter
3/31/2017 02:43:31 pm

Ριζόγαλο!! I had to type that since you said yiayia 🙂 Is there a substitute for heavy cream?


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3/31/2017 04:55:29 pm

Hi Erna,

I had to google. This red head only went to one year of Greek school. 😉 Are you trying to reduce the fat? You can use all whole milk or even try a lower fat milk. What about coconut milk?


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Monica
4/17/2017 02:28:09 pm

I have to try this to the letter, but in the meantime, all I have is brown rice. This is my favorite dessert from childhood and all my mother ever used was white rice. Do you know how I might be able to adjust the cooking time for brown rice? Thank you!


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4/18/2017 01:24:14 pm

Hi Monica, is it short grain brown rice? I have honestly never made rice pudding with brown rice. When I steam white vs brown rice in the Instant Pot, I double the time, so maybe double the initial 10 minutes to 20? Leave everything else the same. Let me know if it works.


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Brandie Foote
7/14/2017 01:01:31 am

I love this recipe! I don’t eat dairy so I use ghee, coconut milk and coconut cream and it is delicious.


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7/14/2017 03:19:56 pm

That is great to know! I have lots of vegan family and friends. I can let them know it works without dairy.


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Nancy K.
11/28/2017 01:54:53 pm

Looks and reads delicious…thanks for posting.

We are giving a 3 qt Instant Pot to one of my sisters for Christmas and she loves rice pudding. I think I’ll put your recipe inside as a bonus for her!!


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11/28/2017 07:12:24 pm

That is so sweet. I hope she likes both the present and the recipe.


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Margie
6/11/2018 08:02:35 pm

Can I use jasmine rice


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6/11/2018 10:17:24 pm

You can try – it won’t be as starchy though, so might not get as creamy. I bet it would still taste delicious.


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Donna
3/6/2019 12:11:56 pm

Can I just use white long grain rice? If yes should anything change? Thanks


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