Basic Creamy Rice Pudding
By :Julie Han
Print Recipe
Votes: 52
Rating: 4.52
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 tsp 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 tbsp Vanilla
  • 1 tsp 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 tsp 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 tbsp Vanilla
  • 1 tsp cinnamon optional
  • 1/4 cup raisins optional
Votes: 52
Rating: 4.52
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.
48 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.

  11. Yolz
    Yolz says:

    So easy to make and fast. I used Nishiki Japanese rice instead and doubled all ingredients but the sugar, turned out nice and creamy.

  12. clkrusemark
    clkrusemark says:

    I upped the recipe to accommodate 1 1/2 cups rice. Came out well. It took a little longer to toast the rice in step one, but just go be site, once the rice started to toast s bit, move to step two.

  13. Beezarb
    Beezarb says:

    First time making it but remembered that my mom always added a bit of nutmeg as well. I added about 1/4 tsp as well as 2 T of Birds custard powder. I used slightly less then 3/4 C sugar. I will pressure cook an extra minute next time as rice was slightly undercooked. Turned out very good and I will definitely make this again.

  14. CMcCoy
    CMcCoy says:

    I made this dairy-free with 1% Lactaid milk and canned coconut cream from Trader Joe’s. Per other reviews, I added extra milk, water, and coconut cream.

    Everything came out fine except that it made close to 8 half-cup servings (in which case, I would have added more raisins), and the 1 tsp of cinnamon gave it a very strong cinnamon flavor. I like it myself, but if you only like a light taste of cinnamon, you’re going to want to halve that amount.

  15. Dwmalley
    Dwmalley says:

    Very tasty. Every one enjoyed it. I used 2% milk but look fwd to trying with whole milk. Also made a 2nd batch with long grain white rice and it turned out great as well but with a little different texture. I think the long grain rice requires a little more liquid in the cooker than the arborio (risoto). Added somewhere between 1/2 to 1cp of 2% milk to the finished long grain rice pudding to moisten.

  16. DeborahLLucas
    DeborahLLucas says:

    Just made this Creamy Rice Pudding. Really nice with a few adjustments. Used less sugar (scant half cup), almond milk (1 cup extra at the end), cardamom, nutmeg, cinnamon (spices totalled 1 tsp.) and no raisins. Topped with a few Gala apple pieces.

  17. brneyezz37
    brneyezz37 says:

    I made this and so cid my brother both was epic fail. It was gummy. My brothers was like a DQ Blizzard you cN hold it upside down and it just stayed like that lol

  18. Kippieia
    Kippieia says:

    Just like mom use to make! I used a different type of rice, and itcould have been cooked a couple more minutes. Delish!

  19. Carolyn Sargent
    Carolyn Sargent says:

    I used Jasmine rice, it was good. I doubled the recipe. Another time I will add extra coconut cream when I add the egg yolk. It was pretty thick and that would be a better texture. It was delicious.

  20. brajamor@gmail.com
    brajamor@gmail.com says:

    Great recipe. I substituted milk and cream for the half and half (75% – 25% ratio) and couldn’t tell any difference (we stock cream but not half and half). Also used brown sugar in place of part of the white sugar (1/4 cup worth)

  21. CB4
    CB4 says:

    Just made this with short grain white rice. Used 1/2 cup sugar and 2.5 cup of 1% milk as i did not have half and half. No raisins just personal preference. Turned out great. Cooked to perfection and creamy ☺️

  22. Rayandmichelle45
    Rayandmichelle45 says:

    Excellent and the only thing I did different was add heavy cream instead of Half-and-half as that is all I had. Taste just like what my grandma used to make.

  23. GmamaLing
    GmamaLing says:

    I too only use 1/2 cup sugar. This sweetness is just right for me. I use basmatic rice and had to add more cream at the end for the right consistency. I substitute raisins with goji berries. Yummy.

  24. Mark Lewis
    Mark Lewis says:

    An absolute keeper. I’d cut back on the sugar, especially if you add the raisins. The texture of the rice was perfect. Had to add more milk at the end to make it much creamier but thats a personal perference i think.

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