Instant Pot Rice Pudding
Indulge in the ultimate comfort dessert with this creamy Instant Pot Rice Pudding! Made with fragrant jasmine rice, rich whole milk, and a touch of sweetened condensed milk, this effortless recipe comes together in just 30 minutes. Using the convenience of your Instant Pot, you'll achieve perfectly tender, fluffy rice soaked in a lusciously sweet and aromatic custard mixture. Customize with raisins for a chewy bite or a dash of cinnamon for cozy warmth. Whether served warm or chilled, this classic treat is perfect for satisfying your sweet tooth in the quickest, most delicious way. Ideal for family gatherings or a soothing after-dinner dessert, this one-pot wonder is a must-try for busy home cooks and dessert lovers alike!
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Recipe Information
Ingredients
- 1 cup Jasmine rice (or any medium-grain rice)
- 1 cup Water
- 2 cups Whole milk
- 0.5 cup Sweetened condensed milk
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon (optional, for topping)
- 0.25 cup Raisins (optional)
- 1 tablespoon Butter (optional, for richness)
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming overly thick.
Add the rinsed rice, 1 cup of water, and a pinch of salt (optional) to the Instant Pot.
Secure the lid of the Instant Pot and set the valve to the 'Sealing' position. Select the 'Pressure Cook' or 'Manual' mode and cook on HIGH pressure for 5 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
Open the lid and stir the rice to break up any clumps. Press the 'Sauté' button on the Instant Pot.
Add the whole milk, sweetened condensed milk, and granulated sugar to the cooked rice. Mix well.
Cook for 5-7 minutes, stirring frequently, until the mixture begins to thicken and reach your desired consistency. Turn off the 'Sauté' function.
Stir in the vanilla extract and raisins (if using). Optionally, add a tablespoon of butter for extra creaminess.
Transfer the rice pudding to serving bowls. Sprinkle with ground cinnamon if desired.
Serve warm, or let it cool and refrigerate for a chilled version. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 182.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1110 mg | 85% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1703 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
