Creamy Instant Pot Rice Pudding
A cozy, creamy rice pudding made effortlessly in the Instant Pot with pantry staples.
Ingredients
Base Ingredients
- 2 cups whole milk Creamy base that makes the pudding rich.
- 1 1/4 cups water Helps cook the rice evenly without being too thick.
- 1 cup long-grained rice (Basmati or short grain white rice) The star of the dish that absorbs all those delicious flavors.
- 1 teaspoon vanilla extract Adds that warm, sweet fragrance.
- 1 teaspoon cinnamon Gives a cozy, comforting spice.
- 1/2 teaspoon nutmeg (freshly grated) A hint of earthiness complements the sweetness.
- 1 can (14 oz) sweetened condensed milk For that rich sweetness and creaminess.
- 1 pinch salt Balances out the sweetness beautifully.
Instructions
Preparation
- Gather all ingredients and measure them out.
- Rinse the rice under cold water to remove excess starch.
- Set the Instant Pot to Sauté mode and combine the milk, water, and rinsed rice in the pot.
- Stir in the cinnamon and nutmeg.
Cooking
- Close the Instant Pot lid and set it to cook on high pressure for 10 minutes.
- After the cooking time is up, do a natural release for about 10 minutes, then switch to a quick release.
- Open the lid carefully, and stir in the sweetened condensed milk and vanilla extract.
Serving
- Spoon the creamy rice pudding into bowls, and let it cool slightly.
- Drizzle with extra condensed milk or sprinkle more cinnamon on top.
- Enjoy warm or chilled.
Notes
Rinse rice to remove excess starch, and refrigerate leftovers in airtight containers for up to 5 days. Can freeze for up to 3 months.