Basic Creamy Rice Pudding
By :Julie Han
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Votes: 30
Rating: 4.7
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Half and Half, Rice
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 teaspoon butter
  • 1 cup Arborio rice
  • 2 cups whole milk
  • 3/4 cups sugar
  • 1 cup Water
  • 2 egg yolks
  • 1/2 cup half and half
  • 1 tablespoon Vanilla
  • 1 teaspoon cinnamon optional
  • 1/4 cup raisins optional
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Half and Half, Rice
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 teaspoon butter
  • 1 cup Arborio rice
  • 2 cups whole milk
  • 3/4 cups sugar
  • 1 cup Water
  • 2 egg yolks
  • 1/2 cup half and half
  • 1 tablespoon Vanilla
  • 1 teaspoon cinnamon optional
  • 1/4 cup raisins optional
Votes: 30
Rating: 4.7
Rate this recipe!
Instructions
  1. Set Instant Pot to sauté. Melt butter then add arborio rice. Toast the rice for about 3 minutes, until the rice becomes translucent and the edges become golden.
  2. Whisk together whole milk, water, and sugar and add to the Instant Pot.
  3. Set pot to manual and adjust to high pressure for 10 minutes making, sure the valve is in the sealing position. Once it is finished, allow the pressure to release naturally for 10 minutes and then do a quick release. This will prevent the milk from bubbling through the valve.
  4. While the pressure is releasing whisk together eggs, half and half, and vanilla.
  5. Once the pot has been opened, add 1/2 cup of the hot rice into the egg mixture, whisking constantly.
  6. Return back to the Instant Pot with the optional cinnamon and raisins, and set to sauté, continually stirring for 3 minutes.
  7. Serve either warm or cold. Be sure to press plastic wrap onto the rice pudding if refrigerating, to prevent a film.
20 replies
  1. Mondo
    Mondo says:

    Easy and delicious! Definitely makes at least 6 servings though. I cant imagine eating the very large recommended serving size in one sitting.

  2. Spistone
    Spistone says:

    Rice was undercooked, Increase rice cooking time to another 5-10 min. Adjust by adding a bit more half and half at the end.

  3. Kbrenner
    Kbrenner says:

    Flavor was spot on (after adding a lot of cinnamon), but didnt have the consistency we were looking for- it was like eating straight rice rather than a pudding. Doubling the milk may help.

  4. nancy_pike1973
    nancy_pike1973 says:

    This was a very good rice pudding, it was a little too sweet for me, next time i will try 1/2 cup of sugar.

  5. lzbth83
    lzbth83 says:

    I used almond milk instead of whole milk and used a cinnamon stick to infused the milk and rice instead of the powder. Pretty good but added more milk at serving time. Garnished with toasted almonds !

  6. Bettyearl
    Bettyearl says:

    Simple and delicious. I used Calrose rice and stevia and it worked great! I added a pinch of salt for flavor enhancement.

  7. ashleyanne
    ashleyanne says:

    First recipe I made in my instant pot. I really wanted to test it with something I loved but dreaded making. Usually spend an hour and a half at the stovetop constantly stirring when I make my grandmother’s recipe. I added a splash of vanilla and some cinnamon to this recipe and it tasted IDENTICAL to hers with such a fraction of the time and labor spent making it!

  8. DJ1
    DJ1 says:

    First rice pudding I’ve ever made. Used 2% milk and it tastes great right out of the pot. Should be great when cold. Thanks so much!

  9. Tara_bartlett
    Tara_bartlett says:

    I found the rice was undercooked – next time i will increase the pressure cooking by 5 mins – but it was really tasty!

  10. LeighSingerKatz
    LeighSingerKatz says:

    Came out perfect. I reduced the sugar to 1/2 cup. Anything more would be too sweet for my liking. Also, I found that the aborio rice contined to absorb the liquid mixture after I put the rice pudding in the fridge to cool. If you prefer a creamier texture, I would suggest increasing the liquid mixture.

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