Satisfy your sweet cravings & make Super Creamy Rich Instant Pot Rice Pudding in 23 mins! Save time & no need to worry about watching your pot. Your family will enjoy this Easy Rice Pudding – a luxuriously comforting dessert!

Jump to: Recipe | Step by Step Cooking Guide

Tried the Recipe? Rate it here 4.92 from 46 votes

A simple classic rice pudding that lets you savor the sweet memories of childhood… Do you have a rice pudding story to share? Do tell in the comments! 🙂 As I get older, the more I realize the old saying is true – some of life’s greatest pleasures come from the simplest things. Like yummy desserts!! hehe~ Maybe it’s time to slow down and ask: When was the last time you watched the sunset and were stunned by its’ beauty?

When was the last time you took a breath of fresh air and be thankful you are alive?

When was the last time you wrote a letter and mailed it to a loved one? Don’t wait until everything is perfect for you to enjoy life. 😀 Let’s get started on how to make creamy rice pudding in Instant Pot!!

Instant Pot Rice Pudding Save time and make Rich & Super Creamy Instant Pot Rice Pudding in pressure cooker! Your family will love this Comforting & Deliciously Easy Rice Pudding Dessert. 4.92 from 46 votes Prep Time: 1 minute Cook Time: 22 minutes Total: 23 minutes Servings: 4 - 6 Calories: 236 kcal Author: Amy + Jacky Print Ingredients 1 cup jasmine rice 1 cup jasmine rice

1 cup cold water 1 cup cold water

1 (4g) cinnamon stick or 1 teaspoon cinnamon powder 1 (4g) cinnamon stick or 1 teaspoon cinnamon powder

½ teaspoon (2g) nutmeg ½ teaspoon (2g) nutmeg

1 tablespoon (14.5g) unsalted butter 1 tablespoon (14.5g) unsalted butter Milk & Egg Mixture: 2 cups (500ml) whole milk 2 cups (500ml) whole milk

⅓ cup (78g) white sugar ⅓ cup (78g) white sugar

1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract

2 pinches sea or table salt 2 pinches sea or table salt

1 large egg , beaten 1 large egg , beaten Toppings: Raisins Raisins

Cinnamon powder Cinnamon powder Don't Miss This! Jump to our Step By Step Photo Guide Instructions Rinse Rice: Add 1 cup rice to inner pot. Rinse rice a few times over cold water, then drain really well.

Rice to Water Ratios:

1 cup (230g) Jasmine Rice - 1 cup (250ml) cold water 1 cup (200g) Arborio Rice - 1 ½ cup (375ml) cold water 1 cup (210g) Basmati Rice - 1 cup (250ml) cold water

Add cold water in the inner pot, then remove 2 - 3 tablespoons of water.





*Note: Instructions for a more precise method here Add 1 cup rice to inner pot. Rinse rice a few times over cold water, then drain really well.

Add Spice & Pressure Cook Rice: Add 1 cinnamon stick (4g) + ½ teaspoon (2g) nutmeg to the inner pot. Give it a quick mix. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure.

Make Milk & Egg Mixture: While the rice is pressure cooking, beat a large egg in a large glass container. Add 2 pinches sea salt, 1 tsp (5ml) vanilla extract, and ⅓ cup white sugar (78g), then mix well. Pour in 2 cups (500ml) whole milk, then mix well.

Make Rice Pudding: Pour milk mixture into the cooked rice. Bring the rice pudding mixture to a simmer (Instant Pot: press "Cancel", then "Saute" button). Stir occasionally with a spatula. As the rice pudding mixture heats up, the starch will be released and it will start to thicken. Add in 1 tbsp (14.5) unsalted butter for a more creamy, rich and smooth texture. Continue to stir until the rice pudding reaches desired consistency. Turn off the heat. The rice pudding will thicken as it cools down.

Sweeten & Serve: If adding raisins, add them to the bottom of the serving bowl, then pour the rice pudding over the raisins, and stir to combine. Sprinkle some cinnamon powder on top. Then serve hot or cold. Enjoy~ 🙂 *Pro Tip: If you are not adding raisins, be sure to taste and sweeten the rice pudding with more sugar or other sweeteners. ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 🙂 Nutrition Information: Calories: 236 kcal (12%) Carbohydrates: 40 g (13%) Protein: 5 g (10%) Fat: 5 g (8%) Saturated Fat: 3 g (19%) Cholesterol: 40 mg (13%) Sodium: 49 mg (2%) Potassium: 152 mg (4%) Sugar: 15 g (17%) Vitamin A: 230 IU (5%) Calcium: 111 mg (11%) Iron: 0.4 mg (2%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Rice Pudding Cooking Guide Most White Rice will work for making Rice Pudding. These 3 types of rice are great choices. *Pro Tip: Different types of rice will require different cooking times, and the results will vary. Jasmine rice & Basmati rice will come out less chewy compared to Arborio Rice.

1 SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Rinse Rice *Pro Tip: The Rice to Water Ratio is critical in cooking perfect rice, so be mindful in measuring the exact amount you use! 🙂 Method #1 – Easy Method: Add 1 cup of rice to the inner pot. Rinse the rice a few times over cold water, and rub the rice with your hands. Drain really well. Rice to Water Ratios: 1 cup (230g) Jasmine Rice – 1 cup (250ml) cold water

1 cup (200g) Arborio Rice – 1 ½ cup (375ml) cold water

cup (375ml) cold water 1 cup (210g) Basmati Rice – 1 cup (250ml) cold water Add cold water in the inner pot, then remove 2 – 3 tablespoons of water. Method #2 – Most Precise Method: First place the inner pot on a kitchen scale. Then, add in 1 cup of rice. Click on the “tare” button, then rinse the rice a few times over cold water. Drain well. Place the inner pot back on the kitchen scale, then pour in cold water until it indicates the correct amount of water on the kitchen scale.

2 Add Spice & Pressure Cook Rice Add 1 cinnamon stick (4g) + ½ teaspoon (2g) nutmeg to the inner pot. Give it a quick mix. *Notes: If you don’t have the cinnamon stick, you can use 1 teaspoon of cinnamon powder.

You can omit nutmeg if you don’t have any on hand. Close Lid and Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. After 10 minutes, turn the venting knob to the venting position to release remaining pressure. When the floating valve drops, open the lid carefully.

3 Make Milk & Egg Mixture While the rice is pressure cooking, break and beat a large egg in a large glass container. Add 2 pinches sea salt, 1 tsp (5ml) vanilla extract, ⅓ cup white sugar (78g) and mix well. Pour in 2 cups (500ml) whole milk and mix well.

4 Make Instant Pot Rice Pudding Pour all the milk mixture into the cooked rice. Bring the rice pudding mixture to a simmer (Instant Pot: press “Cancel”, then “Saute” button). Stir occasionally with a spatula. As the rice pudding mixture heats up, the starch will be released and it will start to thicken. Add in 1 tbsp (14.5) unsalted butter for a more creamy, rich and smooth texture. *Pro Tip: If it’s similar to milk consistency (too thin) like above photos, stir a little longer. Continue to stir until the rice pudding reaches desired consistency – thick, saucy, and creamy smooth. Turn off the heat. The rice pudding will thicken further as it cools down.