The easiest Instant Pot rice pudding recipe ever that takes just 10 minutes and is the best dessert we’ve made so far in our pressure cooker. Just a few ingredients and it’s great served either warm or cold. We’ve even made this as a breakfast treat and can be made dairy free too!
I will say that this is the most amazing and the easiest Instant Pot rice pudding recipe ever! This is actually the first dessert I’ve made in my new 7 in 1 favorite appliance and it came out great on the first try (isn’t always the case when I am trying something new). Just enough of a treat for the 5 of us after dinner, and this instant rice pudding could easily be doubled for a larger crowd. With only a few ingredients it is an easy dessert you can throw together and eat either warm (oh so good) or cold. Here is how you make it, it’s now one of our favorite dessert Instant Pot recipes. (originally published 2/17)
I like a generous amount of cinnamon and nutmeg on the top of my serving but alone it is great too.
With a bit of added vanilla while you’re cooking, and almond extract is fabulous too you can personalize this Instant Pot dessert to your liking.
From start to finish it took about 17 minutes, perfect for making right after dinner is over to get it hot and fresh.
Of course you can put it in small bowls, cool, and then chill it in the fridge too which will really thicken it up. Just depends on your preference.
I have made it on my stovetop before but using an Instant Pot <– one I have, is SO much easier and quicker!
This is what you need and a video showing how I make this Instant Pot rice pudding recipe:
- White rice (I like this one)
- Sugar
- Evaporated milk
- Butter
- Egg
- Milk
- Vanilla
- Spices
If you’re making dairy free rice pudding then make these substitutions
- Almond milk or lactose free milk vs. milk
- Coconut evaporated milk vs regular evaporated milk
The most amazing Instant Pot rice pudding recipe that we make often! Total comfort food dessert that is just sweet enough and easy to make in this pressure cooker.
- 1 c uncooked rice
- 1/2 c sugar
- 1 c water
- 1.5 tbsp butter
- 2 c milk 2% or whole is best
- 1 egg
- 1/4 c evaporated milk
- 1/2 tsp vanilla
- 1/2 tsp almond extract - optional
- pinch of nutmeg - optional
- pinch of cinnamon - optional
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Put Instant Pot on saute and add butter until melted.
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Add rice and stir so rice is coated.
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Add milk, water, vanilla, cinnamon, almond extract if desired and sugar. Stir until combined.
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Put lid on IP and close steam valve.
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Set to manual, pressure, high, for 14 minutes (if you like your rice more turgid set it for 12).
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When done do a slow release on the steam valve and carefully lift lid. (it will not look done, that is okay)
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In a small bowl whisk egg and evaporated milk together.
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Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice mixture and stir.
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Then add bowl full of egg mixture into your IP or pressure cooker and set to saute.
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Allow to get hot enough where it bubbles for about 30-60 seconds, stir slowly when it starts to bubble so it doesn't stick to bottom.
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It will begin to thicken. Serve warm or chilled, top with cinnamon or nutmeg.
When you take the lid off initially after it’s cooked for 14 minutes the rice will not seem quite cooked enough, but it will.
Stir to separate rice and then follow directions adding some rice mixture to your egg mixture so it warms up before adding to your IP and simmering a bit longer to finish cooking the rice.
Looking for more Instant Pot desserts?
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Mine needed more liquid, but loved it.
How would you adjust the cooking time if you want to double this recipe?
I tried this last night-I would not double. It was a disaster.
Delicious. Added an extra half cup of evaporated milk at the end to get a creamier consistency. And I added my flavourings after the pressure cooking so I didn’t lose flavour. Thx.
So glad!
Is the rice measured using a standard measuring cup or the rice measuring cup that came with the IP?
So I completely blew it with this recipe. I overlooked that the evap milk was supposed to be added at the end, and I added it prior to cooking. In fact, since I only had non-fat milk I used the whole can of evaporated milk and then added enough skim to make 3 1/4 cups total liquid (I skipped the water since non-fat is practically like water). I discovered my mistake after I started to cook it, but figured I’d just roll with it and see how it turned out. It was delicious. It was already pretty thick after cooking and I didn’t have any more evap milk, so I decided to skip the step with the egg, as well.
It seems a little sketchy to review a recipe where you have changed so many things, but I wanted to say thank you for providing a strong foundation that allows for some screw ups and alterations!
So glad it worked out!
Made this today, turned out perfect! Will definitely be making it again, might add some raisins next time. Thank you for sharing your recipe.
Awesome
I followed it exactly, but there was too much liquid left after cooking
Made this just now! Very good…followed the recipe to a T. Came out perfect. Next batch I will leave out the nutmeg. I used long grain white rice, store brand.
Glad you liked it.
I made this with NO water and No evaported milk. Subbed it all with whole milk. I heated the 1/4 C milk till warm and added the egg and only used a drop of almond so as not to overpower the vanilla. I cooked it exactly as said and it came out perfectly. Thank you!
Glad you loved it.
If you double this how much would i nees to adjust the pressure cooking time?
I made this with Silk unsweetened Cashew Milk. I used 5 cups of milk instead of 2 by mistake. Had read recipe yesterday and thought I was remembering correctly. I sure didnāt have to add extra milk at end like some did who thought it was not creamy enough. I worried mine would be a failure with all that milk but it was creamy and perfect.
I forgot raisins till it was all done so stirred some into the hot mixture after the fact.
I did add both the vanilla and almond extracts. Next time Iāll double the vanilla and leave out the almond.
I ate some while still hot and put whipped cream on top just because.
Oh and I found a little can of evaporated milk. I think 5 oz? I used who.e can even though only 1/4 c called for just so I didnāt have any left over.
Incredibly creamy and perfect consistency! Great Recipe!!
I tried this tonight and the rice didn’t cook. I set my IP for 14 minutes. I used long grain white rice. So disappointed.
Same here. It says Burn when I set oatmeal or rice. Tried 3 times not sure what I am doing. Wrong
What do you mean when you set to oatmeal or rice, you aren’t using the rice button to make this one. The only issue I think you may be having for this one in particular is if you aren’t turning the pot OFF after sautĆ©ing the butter to melt it. If you don’t turn it off for a bit before you press pressure it triggers that message because it hasn’t had a chance to cool down enough between functions.
Hard to know without being there. I have made this exactly as written tens of times and never get burn. Make sure you’re turning pot off after melting butter so it doesn’t trigger burn notice.
I was thrilled when I found a recipe for rice pudding that I could easily make lactose-free. The fact that it uses the Instant Pot is even better. I used the lactose-free 2% cows milk that I keep in the fridge and coconut evaporated milk. It turned out perfectly! I’m making it again in a few days and adding shredded coconut because I love coconut in rice pudding.
I made this tonight for the first time. I used Arborio rice so just upped the cook time to 15 minutes. I also added 1/2 cup raisins and just cut back a bit on the sugar. Otherwise I followed your directions exactly! It was perfect and hubs approved! Thank you! This will be my Rice Pudding go to recipe from now on.
Hello i have a couple questions. One at the beginning do you leave the IP on sautee as you add all the ingredients or do you shut it off once the butter is melted? My second question is when doing the slow release you take off the lid before it’s done releasing all pressure??
Never ever take the lid off before it’s released all the pressure first off, it almost won’t even let you but don’t attempt that. You only need to have it on saute to melt the butter then you can shut it off and go from there.
Follow up to the question above – when you say slow release, do you mean natural release? I waited 10 minutes before releasing the steam, and it was pretty thick, which made me think maybe you meant something else? TIA.
I explain above that I just move the steam valve ever so slightly so steam releases slowly.
This was wonderful! Definitely a keeper of a recipe. I added 3/4 more milk and used arborio rice. It was still very thick even when warm. loved it though! Thanks for sharing!
OH good!!
Do u keep this on sautee as your adding everything or just until the butter is melted?
Very good recipe. I will make this again.
When would you add the raisins? Also, was a little too thick for me. When would I add more more milk to make it a little creamier?
You can add at beginning if you want them really soft, or after the first cooking stage if you want them a bit firmer. Just add more milk when directed in recipe if you want end result to be a bit soupier.
Thank you! It is so good!
OH so glad
This is excellent!!
Glad you love it
The first try, I followed your recipe and found it was was too thick so I added about four cups of milk to get the consistency I was looking for. Second time I used your recipe instructions to convert my grandma’s stove top recipe. I just used whole milk (5 cups total) instead of any condensed milk, one egg yolk instead of whole egg. Stirred continuously on saute for about five minutes and it was PERFECT! Just like my grandma’s without stirring constantly for a half hour. Thanks so much!
So good! Making my second batch tonight.
OH good, we love it too.
Delicious. Needed more liquid than the recipe called for, and I added raisins, but other than that followed the recipe and it worked fine.
I don’t have evaporated milk. Could I use condensed milk or coconut milk as a substitute?
What is the serving size for the nutritional info?
I have been trying to make rice pudding for my entire life and this is the first one that has worked! It was great, although I cut the sugar down to 1/3 cup and Iāll follow the other reviewers recommendations and cut the sugar to 1/4.
So glad you enjoyed it.
What do you mean by turgid? How can I get custard-like results which I prefer?
I made this twice tonight. The first time I mixed everything together after the saute step. The egg was a little cooked on top but mixed up with a good stir. I added more evap and milk to get the consistancy I wanted since it was very thick when done. The second time I followed directions to a tee. The consistancy was thick before adding the egg and milk. I ended up adding more milk to get it right. Both times it came out med tan in color. What am I doing wrong to not get the light cream color of rice pudding?
Make sure you’re stirring completely the sugar into the mixture so it dissolves a bit before putting lid on. Also when setting to saute at the end it should only be on for a minute or two just to thicken it, too long will brown the bottom and pour into bowl immediately when done.
When do you add the sugar?
Video shows you when to add as well as recipe, when you add milk.
I just made this this morning and it is a keeper. I did use 1% milk and it worked great. So creamy and delicious. I added raisins to mine and did sprinkle cinnamon and nutmeg on top. So easy and so quick. Thank you for this recipe.
Awesome!!
Hey, salted or unsalted butter? Can’t wait to try this!!
I typically buy salted butter but either should be fine it will just have a slightly different flavor I would imagine.
Can this be made with instant rice? It’s all I have didn’t realize I should have bought regular rice. Thanks!
It could come out with a very different consistency.
I just made this and followed your instructions. I”m new to the ‘instant pot’. My rice burnt to the bottom of the pot! What did I do wrong? Has anyone have this happen?
This happened to me too. Two epic fails today, not sure what I am doing wrong. I have followed the directions to a tee. I am using minute rice, maybe that is the problem, on to a third try.
No you cannot use instant or Minute rice with this recipe.
Is there a way to make this without eggs? I am severely allergic to eggs & really miss eating rice pudding!š© I canāt have egg beaters or liquid egg substitutes either. Those do contain trace amounts of real egg. š¤š»Thank you!
Leave the egg out and mix one teaspoon cornstarch with a little of the cold milk. That will help it thicken in place of the egg. Also, increase the vanilla to 1 teaspoon for flavor or add the optional flavors of your choice since removing the egg will remove a little of the flavor.
Has anyone tried it with skim milk instead of 2% or whole?
I have used almond milk too and it is yummy.
I tried this recipe for the first time today & my husband loved it. It was so easy! I added some raisins pistachios & cardamon pods for an Indian flair š Thank you for sharing!
How does this take 10 minutes? Is my pot different than everyone else’s? It takes longer than that to get to pressure!?
Ten minutes to cook, after the pressure has built up..!š
Hi, I just found your site and am drooling over all of your IP recipes! The baked beans are the bomb, best EVER !!!
About this recipe, is it necessary to use the evaporated milk? Is there a dairy free substitute?
Thanks much, jean
You could try almond milk instead.
While this was super delicious, it was definitely way too thick and sticky! I ended up adding 8 ounces (1 cup) of evaporated milk after the quick saute and shut off. It tastes great with a sprinkle of cinnamon.
Yummy rice pudding, i used brown basmati rice added an extra 1/4 c water. Substituted splenda for sugar. Must add i messed up reading the recipe and added all ingredients to instant pot after the butter saute, oops. I used half half for evaporated milk since its what i had. It was very runny at first but thickened up for a perfect rice pudding! Thank you!
Great recipe; I used par boiled long grain rice, used half and half instead of evaporated milk. Added vanilla at the end, as with regular puddings.
Hands down, the easiest, creamiest, most delicious rice pudding I’ve ever made! Thank you for a phenomenal recipe!
Yeah!!! We love it too.
Very Good! Will make again !
Thank you! ššššš
Yeah!!
This recipe does make amazing rice pudding! I used arborio rice and since I did not have evaporated milk, I subbed in heavy whipping cream. It reminded me of my grandma’s rice pudding; it came out perfect on the first try!
OH good!!
I just made it today and it was so creamy and delicious!
OH I am so glad!!
Really delicious and it comes out perfect!ly I will say that, my family likes their rice pudding a little creamier so, I just kept that can of evaporated milk out and added some while I was doing the final saute step. Thanks for a great recipe! š
So glad you liked it, and yes just a dab more makes it creamier….make it as you wish. š
Taste good ,but not creamy, have to add milk before I serve. Thank you for sharing. Michele
If you were to double or triple this recipe do you think the 14 minutes would still work or the time should be increased?
It doesn’t turn out as well if you double it in my opinion.
I like your little nutrition facts. However, it doesn’t say how much a serving is (1 cup, etc.?)
Has anyone used almond milk instead of cows milk?
Can I use whole milk in place of evaporated at the end?
Iām wondering the same thing. Anyone know?
Yes! Works just fine.
Just tried it and it came out perfect!
OH yeah!!
Do you use regular rice or can you use instant rice?
…just read through the page.
Instant rice.
thanks
No I didn’t use instant rice, regular jasmine rice.
I think I’ve shared your recipe with at least 20 people. I love my IP, and my daughters love this recipe….I was a bit naughty just now and made it for breakfast šš.
Thank you for sharing! It’s one of our favorites too. š
Want to make this but I have a question regarding the steam release: when you say quick release do you mean that after the 14 minutes I would just move the knob to steam and wait for the pressure button to go down? I’m very new to pressure cookers and don’t want to explode my new toy!
Thank you!!
You do a slow release on this recipe meaning close the steam valve before starting. Then when it is done move it just slightly so the steam comes out slowly instead of pushing it all the way open and the steam bellows out quickly.
Omgoodness! I made this for my daughters and they proclaimed it the best rice pudding they have ever had. Thank you for sharing.
OH I am so glad!!
Please send me the rice recipe. Thank you
Can I use brown rice?
I was wrong: the 1C water was there in the cooking instructions the whole time (maybe I need new glasses). I cooked 13 min (jasmine rice) and it came out fine. I added a 1/4 C or so of raisins at the very end. Good recipe!
Awesome!!
The cooking instructions never mentioned the 1C water. Also, it is unclear whether to cook for 14 minutes or for 10 plus simmer to finish.
Yes you add water at beginning too. Set high pressure to 14, then after releasing steam you simmer just for a few min. until it bubbles.
Probably, I haven’t. You just don’t want to put too much in or it won’t cook properly.
I’m also not clear on how long to cook it, is it 10 minutes or 14? Recipe says 14, but you mention 10 minutes in other places.
14 minutes is perfect.
Never saw how to make it?
There’s a recipe box with ingredients needed and instructions above in the post.
Made it tonight and it was terrific! Thanks for the recipe and bringing back memories of my moms š