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Make the creamiest rice pudding in just minutes with this easy Instant Pot recipe. No constant stirring, no scorching, just perfect rice pudding every time!
Rice Pudding Made the Easy Way
If you’ve ever made rice pudding on the stovetop, you know that it is bit time-intensive. With most recipes, you need to babysit the rice (for what seems forever) and wait til it gets soft without burning. Not with this recipe! I love being able to just put everything in the Instant Pot and let it do its thing.
Serve it the classic way by adding a pinch of cinnamon and/or nutmeg over the top or stir in some raisins (I love adding a big ol’ handful), top with homemade whipped cream, fresh berries, salted caramel sauce, apple pie filling, or even some homemade granola. You can also add cherry or raspberry sauce to make an authentic Danish Rice Pudding (Risalamande).
Ready to make the easiest rice pudding ever? Let’s do it.
🩷 Erica
Key Ingredients
Arborio rice: This is hands-down the best rice to use and it’s the most traditional. Other short grain rices can be used with similar results. I have been told that long-grain rice like Jasmine rice also works but I haven’t tried it myself so I can’t say for sure.
Cooking liquid: I use a combination of water, heavy cream, butter, and salt when cooking the rice, then I add in some half and half at the end. You can also just use milk at the end, more heavy cream, or a combination of both.
Sweeteners and seasonings: Sugar, vanilla, cinnamon (or nutmeg, or both). These are classic ingredients used to sweeten the rice pudding and give it its distinct sweet, aromatic flavor.
Stir-ins and toppings (optional): Most of the time I just throw in a handful of raisins and maybe a little dollop of whipped cream over the top, but you can add anything you love, from toasted nuts to fresh berries, coconut, chocolate chips, granola, or even a spoonful of jam.
How to Make Rice Pudding in the Instant Pot
- Rinse the rice under cold water until it runs clear to wash off extra starch.
- Add the rinsed rice, water, heavy cream, butter, and salt to the Instant Pot. Cook on High Pressure for 5 minutes, then let it naturally release for 10 minutes.
- Switch to low Sauté setting. Stir in the half-and-half, sugar, vanilla, and cinnamon, and cook for 5-7 minutes, stirring often, until it thickens. Stir in raisins if you like.
- Let the pudding sit to thicken as it cools. Serve warm or chilled with a dash of cinnamon or nutmeg.
Expert Tips for the Perfect Rice Pudding
Getting the right texture: Everyone has their own idea of what the “perfect” texture is for rice pudding. Some like it on the thicker side, while some like it thinner. To thin, stir in a little milk. To thicken, cook it a little longer on Sauté or let it rest as it cools. Rice pudding naturally continues to firm up over time.
An even creamier option: For an extra-rich and creamy pudding, beat 2 eggs in a small bowl then slowly add a spoonful or two of the hot pudding to warm (aka temper) the eggs. Stir the egg mixture back into the pot and cook for another 1-2 minutes until it thickens and becomes smooth.
Storing and Reheating
Store leftover rice pudding in an airtight container in the refrigerator for 4-5 days. It will thicken as it chills, so stir in a splash of milk or half-and-half when reheating to bring back the creamy texture. You can enjoy it cold or warm it gently on the stove or in the microwave. Freezing isn’t recommended because the dairy separates and the rice becomes grainy once thawed, which affects the smooth, creamy consistency.
Frequently Asked Questions
Rice pudding thickens as it cools. If it’s still too runny, turn on Sauté (Low) and simmer for a few extra minutes until it reaches the texture you like.
It thickens quite a bit after pressure cooking, so add more milk or half-and-half at the end to loosen it up. Stir it in gradually until it’s creamy again.
Absolutely! Just keep the cook time the same. Make sure the total volume stays below the pot’s max fill line.
More Pudding Recipes
Have you tried this Instant Pot Rice Pudding? I’d love to hear what you think! Drop a comment below and let me know how you made it your own! And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍚
Instant Pot Rice Pudding Recipe
Ingredients
- 1 cup Arborio rice
- 1 1/4 cups water
- 1/2 cup heavy cream
- 2 tablespoons butter
- pinch of salt
- 2 1/2 cups half and half, or 1 ½ cups milk, 1 cup heavy cream
- 1/2 cup granulated sugar, or to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- raisins, optional, to taste
Instructions
- Rinse the rice until the water runs clear to remove excess starch.
- Add rinsed rice, water, heavy cream, butter, and salt to the Instant Pot. Seal and cook on High Pressure for 5 minutes, then naturally release for 10 minutes before opening.
- Switch to Sauté (Low). Stir in the half and half, sugar, vanilla, and cinnamon. Cook for 5-7 minutes, stirring frequently, until it thickens to desired thickness.
- Stir in raisins (optional). The pudding will thicken more as it cools.
- Serve warm or chilled, with a sprinkle of cinnamon or nutmeg on top.
Equipment
- Instant Pot Pressure Cooker (Pressure cooker)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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