Instant Pot Rice Pudding Recipe
A comforting bowl of sticky sweet rice pudding might be just what the doctor ordered on a dreary day. Put your Instant Pot to use and give this Pressure Cooker Rice Pudding a try!
Servings: 8 servings
Ingredients
- 1 cup Arborio rice
- 1 ½ cups water
- ¼ teaspoon kosher salt
- 2 cups whole milk divided
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup raisins
Instructions
- In the Instant Pot, add rice, water, and salt. Stir to combine.
- Lock the lid in place, and make sure the valve on top is set to "SEALING."
- Select "HIGH PRESSURE" and a cook time of 3 minutes. Allow to naturally release for ten minutes after the cook time ends, then do a quick release by moving the valve on top to "VENTING."
- Open the lid and add in 1 1/2 cups of the milk and the sugar. Stir until combined.
- Select "SAUTE" and add in the eggs, remaining milk, and vanilla. Cook until the pudding begins to boil and thicken. Turn off and fold in raisins.
- ENJOY!
Notes
- My kids and I love topping our bowls of rice pudding with fresh whipped cream.
- A dusting of ground nutmeg or cinnamon on top adds even more flavor.
- The rice pudding will thicken as it cools. Don't be alarmed if it looks thinner than you'd expect when you first open the pot.
- This tastes delicious served warm, at room temperature OR cold. Perfect for leftovers!
- See blog post for more recipe tips and tricks.
Nutrition
Calories: 217kcal | Carbohydrates: 44g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 121mg | Fiber: 1g | Sugar: 33g