Instant Pot Rice Pudding
This Instant Pot Rice Pudding is the easiest way to make this creamy, comfort food classic in less than 20 minutes. Aromatic and sweetened to perfection, you’re going to love this easy dessert
Love Instant Pot Recipes? Try our Instant Pot Tomato Risotto!
Rice pudding is a wonderful, adaptable dessert recipe. I love adding whole spices like cinnamon, cardamom and star anise with a pinch of nutmeg to the rice as it cooks to give it a subtle, spiced flavor. However, you can keep it simple by just using cinnamon and a splash of vanilla. To serve, I made a pecan butterscotch sauce to stir through the warm pudding but it will be just as delicious on its own.
Ingredients and Substitutions
- Rice. I used Arborio rice which is a short grain rice most often used for risotto. Any short grain rice will work as you want a starchier grain. Long grain rice like Basmati rice/Jasmine rice won’t release as many creamy starches making the end result a little less indulgent.
- Milk. I used full cream milk/whole milk but you can substitute with any milk alternative of your choice. Coconut milk would be delicious. Almond milk and oat milk are also options but the end result will likely be less creamy.
- Cream. Heavy cream/whipping cream.
- Brown sugar. Maple syrup can also be used.
- Spices: I used star anise, cinnamon, green cardamom pods, vanilla paste and a pinch of nutmeg. Vanilla extract can be used instead.
- Salt.
For the pecan butterscotch sauce
- Pecan nuts.
- Butter.
- Brown sugar.
- Cream.
- Golden syrup. Honey can be substituted.
- Pinch of salt.
How to make rice pudding in an Instant Pot
It couldn’t be simpler! Combine rice, liquid and flavorings in the Instant Pot then pressure cook on high pressure for 8 minutes. Quick release the pressure and stir until creamy then serve. If you want your rice to be softer, I would suggest cooking for 9 minutes but because we don’t want the rice kernels to be completely soft/mushy, we cook the pudding for 8 minutes.
Can I make this ahead?
This Instant Pot rice pudding recipe is definitely best served immediately after cooking but leftovers can be kept in an airtight container in the fridge for up to 4 days. To reheat, add to a small saucepan with half cup of water and slowly bring to a simmer. Cook until hot and bubbling then serve.
Serving Suggestions
I served the rice pudding with a pecan butterscotch sauce which comes together in the time it takes for the rice pudding to cook. You can serve the finished pudding with a dollop of whipped cream or some creme fraiche stirred. Easy berry sauce or chocolate fudge sauce will also be delicious. For a cozy breakfast recipe, add a handful of dried cranberries, raisins or sliced almonds.
Pudding Recipes
Ingredients
- 2 cups Arborio rice
- 4 cups milk whole milk/full cream milk
- 1 cup heavy cream / whipping cream
- 1 cup water
- ¾ cup brown sugar
- 1 cinnamon stick
- ½ star anise
- 2 green cardamom pods
- ¼ tsp ground nutmeg
- 1 tsp salt
For the butterscotch sauce
- 1 cup pecan nuts roughly chopped
- 4 tbsp butter
- 4 tbsp brown sugar
- 2 tbsp golden syrup/honey
- ¾ cup cream
- pinch of salt
Instructions
- Combine the rice, milk, cream and water in the bowl of your Instant Pot pressure cooker. Add the brown sugar and spices.
- Close the lid ensuring the vent is in sealing position.
- Set the Instant Pot to high pressure and cook the rice pudding for 8 minutes.
- Once the cooking time has passed, quick-release the pressure.
- Stir the pudding until creamy then serve with the butterscotch sauce.
Pecan Butterscotch Sauce
- Toast the pecans in a pan set over medium-high heat for a few minutes, taking care not to burn them. Remove from the pan and set aside.
- In the same pan, melt the butter and sugar together then add the cream and golden syrup/honey. Cook for 5 minutes over medium heat until the sauce is thick and golden brown. Add the pecans and a pinch of salt and stir to combine.
Nutrition
I used my Instant Pot Pro pressure cooker for this recipe. This post is sponsored by Instant Brands South Africa.