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.
Servings 8
Calories 551kcal
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
Calories: 551kcal | Carbohydrates: 71g | Protein: 9g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 45mg | Sodium: 440mg | Potassium: 390mg | Fiber: 3g | Sugar: 38g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 2mg
