Creamy Instant Pot Rice Pudding
This creamy Instant Pot rice pudding is a comforting dessert that is quick and easy to make, perfect for any occasion.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 cup medium-grain white rice, uncooked Rinsed under cold water until clear
- 2 cups whole milk
- 1.5 cups water
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon salt
- 1 can (14 ounce) sweetened condensed milk
Instructions
- Step 1: Rinse the medium-grain rice under cold water until the water runs clear.
- Step 2: In your Instant Pot, combine the rinsed rice, whole milk, water, ground cinnamon, ground nutmeg, vanilla extract, and salt. Gently stir the mixture together until well combined.
- Step 3: Secure the lid of the Instant Pot and ensure that the steam release handle is set to the sealing position. Press the ‘Manual’ or ‘Pressure Cook’ button, then set the timer for 10 minutes on high pressure.
- Step 4: Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes.
- Step 5: Carefully switch the steam release handle to the venting position to release any remaining pressure. When it’s safe to open the lid, stir in the sweetened condensed milk until fully incorporated.
- Step 6: If you prefer a thicker pudding, you can turn on the sauté function for a few minutes, stirring continuously until it reaches your desired consistency.
- Step 7: Scoop the creamy rice pudding into bowls and serve warm, or let it cool in the refrigerator if you prefer it chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop, adding a splash of milk if needed.