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.
Servings: 5
Equipment
- 1 pressure cooker
Ingredients
- 1 c rice white, uncooked
- 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 nutmeg optional
- pinch 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 firmer set it for 12).
- When done do a quick release and lift lid
- 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
Serving: 3oz | Calories: 198kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 101mg | Potassium: 179mg | Sugar: 26g | Vitamin A: 345IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 0.2mg