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Instant Pot Rice Pudding Recipe

by 169 Comments

The easiest Instant Pot rice pudding recipe ever that takes just 20 minutes and is the best pressure cooker dessert we’ve made. Just a few ingredients and it’s great served either warm or cold. There’s 3 versions including an Instant Pot coconut rice pudding and a dairy free rice pudding recipe too!

instant pot rice pudding recipe

I will say that this is the most amazing and the easiest Instant Pot rice pudding recipe ever! Here is how you make it, it’s now one of our favorite dessert Instant Pot recipes. (originally published 2/17)

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

  • I like a generous amount of cinnamon and nutmeg on the top of my Instant Pot rice pudding!

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.

I immediately take it out of the pot when it’s done and serve it in small bowls and it is gone in just minutes.

  • It is barely enough for the 5 of us, but just enough or I’d just gorge myself because it is just so darn creamy and good.
  • If you prefer your rice pudding to be chilled then you can pour the contents into a larger bowl.
  • Then allow to cool a bit and then put it in the fridge. If you haven’t eaten it warm it is really amazing.

Here’s a quick step by step photo showing you how it’s done…..

instant pot rice pudding

Rice pudding Instant Pot recipe

  1. I’ve made it on my stovetop but using an Instant Pot  is SO much easier and quicker
    1. I HIGHLY suggest you get a non stick pot too!
  2. White long grain rice – uncooked (I like this jasmine rice)
    1. I have not made this with brown rice, timing would be different
    2. Rinsing the rice first is a good idea
      1. arborio rice works too
  3. Sugar
  4. Evaporated milk
    1. NOT condensed milk, totally different things
  5. Butter
  6. Egg
  7. Milk
  8. Vanilla
  9. Spices
  10. Whipped cream for the top if you want

If you’re making dairy free Instant Pot rice pudding then make these substitutions

 
 

instant pot rice pudding

When you take the lid off initially after it’s cooked for 14 minutes the rice will not seem quite cooked. But it will, don’t worry.

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.

If at the end you want it creamier just add a bit more evaporated milk and stir until it is the perfect consistency and thickness for you! Feel free to use any pressure cooking pot you have like a Ninja Foodi or Crockpot Express.

  • Directions and cooking time remains the same for any brand you use.
  • Be sure to quick release steam when time is up, natural release will cause rice to become mushy fast.
ninja foodi

Tips for making the perfect Instant Pot rice pudding

  • Do not double this recipe. It is better to cook on high pressure 2 separate batches rather than trying to double it, believe me
  • Use some of the hot liquid with your whisked milk and egg mixture as to temper the egg – or else it will look like strings of cooked egg inside, not good
  • Follow the directions below regarding the amount of evaporated milk
    • Add more at the very end if you want your rice pudding to be creamier
  • Make sure you’re stirring constantly but gently.
  • As soon as it is done perfectly, dump the contents into a larger bowl. Or serve in smaller bowls and eat immediately.
    • Leaving it in the pot to sit will make it mushier by the minute as it is still continuing to cook a bit since the pot is still quite hot
  • Keep in mind pudding will thicken as it cools..;
  • Enjoy and share this recipe if you love it along with the other hundreds of thousands of other people have!! 😉
instant pot coconut rice pudding 2

Coconut pressure cooker rice pudding 

Ingredients:

Follow the directions to make pressure cooker coconut rice pudding

instant pot coconut rice pudding

What can I add to rice pudding? Often times I like to add raisins or sweetened dried cranberries. They can cook right along with the rice pudding and even soften and plump a little in the process.

How do you thicken rice pudding?

  1. Let it cool completely first if you want to do this.
    1. Cooling firms the proteins in the milk and egg, so this will do a bit of what you want all by itself.
  2. One way is to warm the pudding in a pot over medium heat, then slowly whisk in a beaten egg.
  3. Another method is to fold in a bit of whipped cream after letting the rice pudding cool completely.

Looking for more Instant Pot dessert recipes we have a few great ones

If you want to make a batch of slow cooker rice pudding we have directions for that too!

slow cooker rice pudding

Hope this helps you understand; how do you make rice pudding from scratch easily! We no longer use the stovetop method anymore because this is so much faster and I don’t have to watch it every minute.

  • How long can you keep homemade rice pudding in the fridge?
    • I will start by saying we have NEVER had leftovers. BUT I did want to test this out one day so I could report back.
  • My recommendation is that you enjoy it all the same day. It quickly hardens in the fridge.
  • How do you fix hard rice pudding?
    • Yes you can thin it out by rewarming it in the microwave and adding more evaporated milk but it’s not the same.
  • The consistency changes a lot and the creaminess is quite different.

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One pot rice pudding directions

instant pot rice pudding recipe
Print Pin
4.75 from 51 votes

Instant Pot Rice Pudding Recipe

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.
Course Dessert
Cuisine American
Keyword creamy, dairy free, easy, homemade, instant pot, pressure cooker, quick, rice pudding
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 5
Calories 198kcal
Author The Typical Mom

Ingredients

  • 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
  • 1/4-1/2 c evaporated milk add 1/4 c. first and at the end if you want more add the additional 1/4 c. until desired texture is achieved
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract – optional
  • pinch of nutmeg – optional
  • pinch of cinnamon – optional

Instructions

  • Put Instant Pot on saute and add butter until melted. 
  • Add rice and stir so rice is coated. 
  • Add milk, water, vanilla, cinnamon, almond extract if desired and sugar. Stir until combined. 
  • Put lid on IP and close steam valve. 
  • Set to manual, pressure, high, for 14 minutes (if you like your rice more turgid set it for 12). 
  • When done do a quick release 
  •  In a small bowl whisk egg and 1/4 c evaporated milk together. 
  • Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice mixture and stir. 
  • Then add bowl full of egg mixture into your IP or pressure cooker and set to saute. 
  • 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. Add more evaporated milk if desired.
  • It will begin to thicken. 
  • When it has reached the perfect consistency for you pour contents into a bowl or small serving bowls immediately so it doesn’t continue to cook and get a bit mushy.
  • Serve warm or chilled, top with cinnamon or nutmeg.

Video

Nutrition Facts
Instant Pot Rice Pudding Recipe
Amount Per Serving (3 oz)
Calories 198 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 55mg18%
Sodium 101mg4%
Potassium 179mg5%
Carbohydrates 26g9%
Sugar 26g29%
Protein 5g10%
Vitamin A 345IU7%
Vitamin C 0.2mg0%
Calcium 149mg15%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
coconut rice pudding 2
instant rice pudding

Reader Interactions

Comments

  1. Kathy Cilluffo says

    I have made this several times and my husband and I both love it! We go through it rather quickly and I would like to double the recipe, but you highly discourage that, but don’t say why.

    Reply

  2. Glenn says

    Any idea whether COOKED (I.e., leftover) rice can be used, perhaps with a shorter cooking time?

    Or is the question ridiculous? (It’s okay; I can take it.)

    Reply

  3. Corinne M says

    Tried this recipe today. It is good, more like the Swedish rice my Aunt made at Christmas call Riscontru. I was looking for more of a baked rice which is more custardy. Easy enough and adaptable. I used almond milk and sweet and condensed milk (omitted the sugar) as I did not have evaporated. Very creamy and rich.

    Reply

  4. Cyndell says

    Do you really recommend the non stick pot? I cant help but notice you do not use it in ANY of the pictures of any of your recopies?

    Reply

    • justine says

      Yes I do. This is one of my first recipes so I didn’t have it. Now I do and 3/4 of all IP posts on my site DO show it.

      Reply

  6. Shirlynn says

    Hi there,
    I’ve made your insta pot rice pudding 3 times already and it came out different all three times. That’s ok because I liked it all three times. I was confused with your recipe because I couldn’t figure out how or when to add the Coconut milk. Can you clarify that for me? I want the recipe for the Coconut rice pudding. Thank you for your time.

    Reply

  7. Tammie says

    I usually look through dozens, if not hundreds of recipes when I decide to make something; somehow I always end up choosing yours! Now, I just open the bookmark for your page. I’ve not once been disappointed by any of your recipes! Thank you so much!!

    Reply

  8. Shari Cameron says

    I just finished the recipe and it is so good. I also added raisins at the end. My husband don’t like rice. I am going to give it to him for dessert tonight. We will see what he says about it. Thank you so much for the recipe. I am still trying to get the hang of the pot. Please send me all the help you can.

    Reply

  11. Sherry says

    I just made it.. Turned out pretty good… Next time i wont add the almond… I did add raisins at the end.. Over all was a hit… Now who can i get to eat it..lol… No one but me like rice pudding lol

    Reply

  12. Lisa says

    I’ve got this in my IP now as I type! I used almond milk and added dried cranberries too.
    Won’t be long now….
    Delicious, I’ll most likely reduce the sugar a bit – I used coconut sugar.
    Looking forward to posting this on my IG and raving about it! <3 Thanks so much!

    Reply

  13. Diane says

    Sorry, I misread the ingredients. It’s 1/4 cup milk on top and 2 cups milk in the print version.

    Reply

  14. Diane says

    Water is omitted in the first instructions. 1cup of milk in the first instructions and 2 cups in the print version. Which one is correct?

    Reply

    • Everett says

      I noticed this as well about the water, but only after my poor wife was almost done making this.

      Reply

      • Justine says

        There are 2 recipes. 1 for coconut rice pudding and one for regular. Choose which one you want to follow. Don’t mix and match.

  15. Doreen Mank says

    I would love to add raisins. Have you made this with raisins? If so, when to add? My Grandmother made the best rice pudding but always added raisins.

    Reply

    • Cheri says

      I stir in some golden raisins at the very end. i don’t measure how much but think it’s about 1/4 to 1/3 cup. I love this recipe and have made this three times in the last three weeks.

      Reply

  18. Barb B says

    Your rice pudding is great. I used all coconut milk and Pumpkin Pie Spice to taste. Next time I will cut back on the sugar. We don’t like things really sweet. Now I will be trying different fruits every time I make it which will be often. We had it for breakfast. Thanks for the recipe.

    Reply

  19. Doug says

    Now that’s what I’m talkin’ about!! So easy and so good!

    Followed your directions exactly, but changed the ingredients slightly. Used half & half (because that’s what I had) instead of evaporated milk; added a quarter tsp of nutmeg and half a tsp of cinnamon.

    This is a keeper.

    Reply

    • Diane says

      Just made this…flavor spot on..but super dry ..not creamy at all. .when I took out of fridge all if the liquid had been absorbed. What did I do wrong??

      Reply

      • The Typical Mom says

        It is best when eaten immediately. If you know you are going to save some you need to add quite a bit more evaporated milk during that process to make it somewhat soupy so when stored it won’t be as dry. Fresh is best.

  22. barbarann adamo says

    could you use heavy cream instead of evaporated milk and would it need adjustments?

    Reply

  23. Carie says

    This is excellent! I’m eating some right now and can tell you, this must be the most forgiving recipe because I tried to screw it up….a lot! Thought I had sugar, had to use Splenda, thought I had evaporated milk, it was all just sweetened condensed so I had to use 2% for all references to milk and it was still great! Can’t wait to taste it after I go to the store and make it again! Thank you for the recipe!

    Reply

  25. Denay DeGuzman says

    When I was child my grandmother would make the best rice pudding you’ve ever tasted! This delicious Instant Pot rice pudding takes me back in time. This fabulous recipe’s a keeper! Thanks so much for sharing it.

    Reply

  26. Patricia @ Grab a Plate says

    The IP is soooo great to have for easy and classic dishes like this! So creamy!

    Reply

    • The Typical Mom says

      I haven’t tried that yet, if you adjusted the time for brown rice instead of white I imagine it would work fine. Then follow same steps once rice is done.

      Reply

    • The Typical Mom says

      Yes at the top I share how to make this dairy free with an alternative evaporated milk, and using almond milk.

      Reply

  29. Yvan says

    This recipe turned out terrific. I am guy that don’t follow recipe but this one is so simple you cannot screw it up. I used arborio rice. Might use a bit more milk next time. Nevertheless it was so simple so delicious I had to refrain myself to not eat the whole thing

    Reply

  32. Hannah says

    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.

    Reply

  33. Stephanie says

    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!

    Reply

  34. Bobby says

    Made this today, turned out perfect! Will definitely be making it again, might add some raisins next time. Thank you for sharing your recipe.

    Reply

  36. Judy says

    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.

    Reply

  37. Yve B says

    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!

    Reply

  39. Bridget Booth says

    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 didn’t 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 I’ll 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 didn’t have any left over.

    Reply

  41. Virginia Caseday says

    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.

    Reply

    • Carol says

      Same here. It says Burn when I set oatmeal or rice. Tried 3 times not sure what I am doing. Wrong

      Reply

      • The Typical Mom says

        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 sautéing 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.

      • The Typical Mom says

        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.

  42. JR says

    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.

    Reply

  43. Terry says

    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.

    Reply

  44. Jhana says

    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??

    Reply

    • The Typical Mom says

      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.

      Reply

      • Julie says

        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.

      • The Typical Mom says

        I explain above that I just move the steam valve ever so slightly so steam releases slowly.

  45. Liv says

    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!

    Reply

  47. Marian says

    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?

    Reply

    • The Typical Mom says

      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.

      Reply

  49. Kim says

    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!

    Reply

  51. Indigo says

    Delicious. Needed more liquid than the recipe called for, and I added raisins, but other than that followed the recipe and it worked fine.

    Reply

  52. Deborah Burd says

    I don’t have evaporated milk. Could I use condensed milk or coconut milk as a substitute?

    Reply

  54. Susan says

    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 I’ll follow the other reviewers recommendations and cut the sugar to 1/4.

    Reply

  56. Debi says

    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?

    Reply

    • The Typical Mom says

      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.

      Reply

  58. Deanne says

    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.

    Reply

    • The Typical Mom says

      I typically buy salted butter but either should be fine it will just have a slightly different flavor I would imagine.

      Reply

  60. Amanda says

    Can this be made with instant rice? It’s all I have didn’t realize I should have bought regular rice. Thanks!

    Reply

  61. Pauline says

    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?

    Reply

    • Kathy O says

      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.

      Reply

  62. Jill says

    Is there a way to make this without eggs? I am severely allergic to eggs & really miss eating rice pudding!? I can’t have egg beaters or liquid egg substitutes either. Those do contain trace amounts of real egg. ??Thank you!

    Reply

    • Cheryl says

      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.

      Reply

  64. Silvana Karim says

    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 🙂 Thank you for sharing!

    Reply

  65. Lorrie Tannahill says

    How does this take 10 minutes? Is my pot different than everyone else’s? It takes longer than that to get to pressure!?

    Reply

  66. jean says

    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

    Reply

  67. Laura says

    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.

    Reply

  68. C brubaker says

    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!

    Reply

  69. Lynn says

    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.

    Reply

  70. Shannon Sailor says

    Hands down, the easiest, creamiest, most delicious rice pudding I’ve ever made! Thank you for a phenomenal recipe!

    Reply

  72. Kay says

    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!

    Reply

  74. Laura S. Lenz says

    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! 🙂

    Reply

    • The Typical Mom says

      So glad you liked it, and yes just a dab more makes it creamier….make it as you wish. 😉

      Reply

  75. Michele sexton says

    Taste good ,but not creamy, have to add milk before I serve. Thank you for sharing. Michele

    Reply

  76. Naomi says

    If you were to double or triple this recipe do you think the 14 minutes would still work or the time should be increased?

    Reply

  77. Shirley A Pena says

    I like your little nutrition facts. However, it doesn’t say how much a serving is (1 cup, etc.?)

    Reply

  82. Kendra says

    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 ??.

    Reply

  83. Melissa says

    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!!

    Reply

    • The Typical Mom says

      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.

      Reply

  84. Kendra says

    Omgoodness! I made this for my daughters and they proclaimed it the best rice pudding they have ever had. Thank you for sharing.

    Reply

  87. Neil Rifenbark says

    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!

    Reply

  88. Neil Rifenbark says

    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.

    Reply

    • The Typical Mom says

      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.

      Reply

      • The Typical Mom says

        Probably, I haven’t. You just don’t want to put too much in or it won’t cook properly.

      • Julie M. says

        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.

      • Karis says

        Made it tonight and it was terrific! Thanks for the recipe and bringing back memories of my moms 🙂

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