If you want a quick, easy and classic recipe that is great all day long then you need to make a batch of this Instant Pot Rice Pudding.
Rice Pudding is one of those recipes that you either love or you hate. I truly believe that there is no in-between when it comes to this recipe.
I hated hated Rice Pudding growing up, I though soggy sweet rice, how could anyone ever eat that! No thank you!
As I got older and matured more it quickly became one of my favorite dishes! We make it all the time and it never get’s old, my kids are still on the fence on it, but they will get there.
This Instant Pot Rice Pudding recipe is the one you’ve been looking for, it’s fast, delicious and tasty! Just like grandma used to make! But in the instant pot!
I mean if you have an instant pot, this is the recipe to try in there! We love using ours whenever we can and this recipe absolutely works perfectly in it!
I feel raisins are a staple in Rice Pudding. If you are not a raisin person, you can absolutely leave them out. I sometimes don’t include them in my recipe depending on who I’m serving it to.
Some of our other favorite recipes that are great for any time of the day include Donut Cake, The Best Bread Pudding and Banana Vanilla Bean Cream Cheese Bundt Cake.
WHY THIS RECIPE WORKS:
- With pantry staple ingredients this recipe is a breeze!
- It is easy to double if you want to eat or serve more to guests.
- This can be for any meal of the day, morning noon or night.
There is no holds barred with this recipe, we enjoy it all year long and all day long. Some people call it a dessert, some people call it breakfast, I call it yum!
INGREDIENTS NEEDED (FULL RECIPE BELOW)
Rice
Water
Milk
Granulated sugar
Egg whites
Raisins
Vanilla
Cinnamon
Whipped topping
HOW TO MAKE EASY RICE PUDDING, STEP BY STEP:
- Combine the rice and water in the instant pot.
- Secure the lid and turn valve to sealing position. Cook on high manual pressure for 3 minutes, quick releasing steam when time is up.
- Add one cup of milk and sugar to the rice and turn the instant pot to sauté setting.
- In a small bowl, combine the remaining 1 cup of milk and egg whites together using a whisk to lightly beat.
- Add the milk and egg mixture, raisins, vanilla and cinnamon to the instant pot.
- Stir constantly until the rice pudding begins to simmer and thicken.
- Add more milk until the pudding reaches desired consistency.
- Serve warm or chilled.
This Instant Pot Rice Pudding is just how my grandma used to make it, just in the Instant Pot! Like I said I never appreciated it as a child but as an adult I’m shoving my face into it because I love it so much.
Plus when it comes to Rice Pudding Recipes there are so much you can do with them and many different ways to flavor them it’s unreal, but I like to stick with the classics.
HOW TO STORE:
To store rice pudding it needs to be refrigerated because it contains milk products. The best method is to let your pudding cool down and store in a Tupperware container. When stored properly it will last in the refrigerator for up to one week.
This recipe can also be frozen, to do this I recommend buying some freezer containers, pour your cooled pudding in them and it should keep for up to 3 months.
To thaw, let it defrost in the refrigerator, if you want to serve it warm then after it is defrosted just put it in the microwave until heated through.
HOW TO THICKEN RICE PUDDING:
If you rice pudding didn’t thicken as much as you’d like when you were making it most likely it was not cooked long enough.
The best way to thicken items is with a slurry, mix about 1 Tbs cornstarch and 1 Tbs of water togethers and pour it into the pudding and stir over the sauté setting and it should thicken right up.
We love to top our Instant Rice Pudding with whipped topping cinnamon, I love cinnamon so it always get’s topped with some extra cinnamon for that punch of flavor.
I love a little extra kick of something with pretty much everything I eat so this is the perfect way to serve it. Besides it is a great pairing with Rice Pudding anyways.
Look at that deliciousness. How can you say no to this Instant Pot Rice Pudding! I seriously love rice pudding so I have to just brag about it.
It is one recipe IMO that a you cannot go wrong with, it’s such a classic that a lot of people love. You can easily turn non-rice pudding lovers around!
TIPS AND TRICKS:
- You can easily double this recipe to make more for whomever you are serving, the instant pot should have enough room to double it.
- Easily omit the raisins if you are not a fan.
- This recipe can be frozen, see my tips above.
- If you find it a little to loose for your taste you can easily thicken it, see my tips above for that as well.
- This is perfect for breakfast, brunch and dessert, there is no specific period of time this recipe belongs to.
- You can doctor this recipe up and make it flavorful any way that you like, this is an easy rice pudding recipe that is a base recipe.
If you want a classic dish that you will enjoy and a way to use your instant pot then you have to make this Instant Pot Rice Pudding!
If you like this recipe you might also like:
If you’ve tried this INSTANT POT RICE PUDDING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Instant Pot Rice Pudding
Ingredients
- 1 cup arborio rice
- 1 1/2 cups water
- 2 cups whole milk divided
- 1/2 cup granulated sugar
- 2 egg whites
- 1/2 cup raisins
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon plus more for topping, optional
- Whipped topping optional
Instructions
- Combine the rice and water in the instant pot.
- Secure the lid and turn valve to sealing position. Cook on high manual pressure for 3 minutes, quick releasing steam when time is up.
- Add one cup of milk and sugar to the rice and turn the instant pot to sauté setting.
- In a small bowl, combine the remaining 1 cup of milk and egg whites together using a whisk to lightly beat.
- Add the milk and egg mixture, raisins, vanilla and cinnamon to the instant pot.
- Stir constantly until the rice pudding begins to simmer and thicken.
- Add more milk until the pudding reaches desired consistency.
- Serve warm or chilled topped with whipped topping and cinnamon.
Notes
- You can easily double this recipe to make more for whomever you are serving, the instant pot should have enough room to double it.
- Easily omit the raisins if you are not a fan.
- This recipe can be frozen, see my tips above.
- If you find it a little to loose for your taste you can easily thicken it, see my tips above for that as well.
- This is perfect for breakfast, brunch and dessert, there is no specific period of time this recipe belongs to.
- You can doctor this recipe up and make it flavorful any way that you like, this is an easy rice pudding recipe that is a base recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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