Call me a pudding fan. There’s something about homemade vanilla pudding or chocolate pudding that really is so enticing. It’s like a cuddly blanket or a gentle hug. It’s sweet, but not too sweet, and so creamy. Pudding is a comforting dessert that makes me feel happy. How long it takes: just over a half hour, allow some time to cool Equipment you’ll need: Instant Pot pressure cooker Servings: 8 Rice pudding brings back memories of my grandpa and his version of rice pudding. He simply prepared white rice with milk instead of water. He threw in a lot of raisins because he really loved raisins. We would spread the rice out on a plate, slather butter on it, and then sprinkle it with brown sugar and cinnamon. It was a special grandpa treat! You know, now I’m thinking that would be really great with coconut rice.
About This Recipe
Anyways, back to Instant Pot rice pudding. Stovetop recipes call for constant stirring as the rice cooks and absorbs the milk. The process is similar to making risotto and it takes a little patience and time. Your Instant Pot simplifies the process drastically. It’s pretty much hands off until the very end when you stir for a couple of minutes. I’ve found that a pressure cooker really is the ticket for recipes that traditionally take a lot of stirring. Try Instant Pot risotto and Instant Pot polenta and you’ll see what I mean.
What You’ll need
How to make it
Get your Instant Pot out and let’s get cooking! Remove all the ingredients you’ll need from the refrigerator: milk, eggs, half-and-half. Although you won’t be using everything right away, it’s best if they come to room temperature while the rice is cooking. If your raisins are not-quite-fresh and are looking a lot like dried pebbles, pour a cup of very hot water over them and let them plump up for a while. Be sure to drain them well before adding them to the rice pudding. I like to lightly spray the inside of my Instant Pot with nonstick spray. It really helps when it comes to cleanup. Measure out a cup of rice and add it to the Instant Pot, along with the water, a cup of milk, and a bit of salt. Lock on the lid and set the cooker to Pressure Cook for five minutes. Some models have different settings, such as Manual, High Pressure. It will take about 10 to 11 minutes to come to pressure. When the timer goes off, leave the cover on and wait for ten minutes. This is a natural release of pressure and means that you don’t do anything except maybe set a timer to keep track of the time. Once ten minutes has elapsed, release the remaining pressure and carefully remove the lid. Stir in the brown sugar. The pudding won’t look much like pudding yet but don’t worry. Whisk together the milk, cream, and eggs. Choose a mixing bowl that has a little extra room. Scoop out a half cup of the hot rice mixture from the Instant Pot and slowly add it to the egg mixture, whisking as you go. By warming up the egg mixture slowly, you avoid the risk of “scrambled eggs” when you add the eggs to the pudding. Now, go ahead and slowly add the bowlful of milky eggs and rice to the rice mixture in the Instant Pot. Turn the Instant Pot on Sauté mode. Stirring constantly, bring the mixture to a simmer. Let the pudding cook for a few minutes as it begins to thicken. Turn off the Instant Pot and stir in the raisins, vanilla, and nutmeg. At this point, the rice pudding will still look pretty thin. Don’t despair, it’s okay. Pour (or scoop) it into a large bowl to cool, or into individual serving dishes. Do be careful; the pudding is extremely hot. Let the pudding cool for fifteen minutes or so before serving it. While it can be eaten either warm or cold, I really think it’s best warm. Enjoy! If you want to sprinkle a little cinnamon on top, that’s always nice, too.
Make It Your Own
If you prefer, long grain white rice or jasmine rice can be substituted for basmati rice. Looking for a dairy-free, gluten-free, no egg recipe? Try vegan rice pudding from One Lovely Life. If you’re more into chia pudding than rice pudding, try my chia seed pudding, chocolate chia pudding, or chai chia pudding.
Storage Tips
Cool rice pudding for an hour or so at room temperature. Spread it out so it cools more quickly. Cover and refrigerate the pudding for up to three days. It doesn’t freeze well. Rice pudding is best served warm. Because it tends to thicken as it sets, you’ll probably want to stir in a splash of milk or half-and-half. Warm individual portions in the microwave at medium power in 30 second increments, stirring each time.
Leftover Love
Enjoy leftover rice pudding for breakfast. Warm it up and top it with sliced bananas and a sprinkle of cinnamon, warm apple compote, or fresh berries. in your Instant Pot!
