Creamy Rice Pudding
By :Barbara Schieving
Votes: 42
Rating: 4.48
Rate this recipe!
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Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Milk, Rice
Prep Time 10 minutes
Cook Time 16 minutes
8 servings
  • 1 1/2 cups Arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 5 cups milk 1% when creating the recipe
  • 2 eggs
  • 1 cup half and half
  • 1 1/2 teaspoons vanilla extract
  • 1 cup raisins
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Milk, Rice
Prep Time 10 minutes
Cook Time 16 minutes
8 servings
  • 1 1/2 cups Arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 5 cups milk 1% when creating the recipe
  • 2 eggs
  • 1 cup half and half
  • 1 1/2 teaspoons vanilla extract
  • 1 cup raisins
Votes: 42
Rating: 4.48
Rate this recipe!
Print Recipe
  1. In the Instant Pot, combine rice, sugar, salt, and milk.
  2. Select Sauté function and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place.
  3. Select Manual or Pressure Cook function on the Instant Pot and adjust to low pressure. Set cooking time for 16 minutes.
  4. While rice is cooking, whisk eggs with half and half and vanilla. When beeps sound, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
  5. Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil.
  6. Turn off pressure cooker. Stir in raisins.
  7. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.) Enjoy!
57 replies
  1. Artisticgypsy
    Artisticgypsy says:

    I made this and it came out delicious. I used gold raisins instead of dark. Makes quite a bit. Filled 10 desert dishes.

  2. Bobcobo
    Bobcobo says:

    Yummy and easier than expected. The sauteing at the beginning takes a little time, but bringing it to boil after the pressure cooking was basically instantaneous.

  3. Caro281
    Caro281 says:

    This was my second time using my IP. I’ve been searching for a good rice pudding recipe forever and this one blew my socks off it was so good! My husband was raving about it as well and he doesn’t usually say much about my cooking!

  4. Naomih
    Naomih says:

    Hard to compete with my grandmas, but this is BETTER than grandmas!!!! Shhhh don’t tell her!!
    I put my raisins in at the same time as the egg mixture. I also add a teaspoon of cinnamon and a half to quarter teaspoon of nutmeg.

  5. Marybethoborne
    Marybethoborne says:

    Best rice pudding I’ve made. I did however add a bit of cornstarch at the end to thicken it up a bit.

  6. Jnlebean
    Jnlebean says:

    What a great recipe! Thick and creamy, I’ve never used arborio rice before for rice pudding. That’s the key! I also added some cinnamon. Once finished cooking remove from pot so it won’t over cook and dry out. After the second saute, it was fast to boil, like the other post mentioned.

  7. gemzones
    gemzones says:

    I rinsed the rice before cooking and increased the half and half cream to 2 cups. As well, I added 2 tsp vanilla and 1 tsp cinnamon

  8. Dwight
    Dwight says:

    Tasted fine. Recipe is a bit much for a 3 quart Instant Pot, after 10 wait, milk bubbled out the vent.

  9. Ddzgolf
    Ddzgolf says:

    So easy, my Husband loves it. Says just like his Mom’s. Didn’t add raisins because I didn’t have any but think it would be good.


  10. Jamelcher
    Jamelcher says:

    Delicious! Making my 3rd batch. I’ve used 2 cups half-n-half and no raisins. Added cinnamon with liquid mixture.

  11. anicha999
    anicha999 says:

    Good texture and creaminess! I used whole milk, added 3/4 tsp cinn and 1/4 tsp cardomon. Needs more cinn. I’ll make this again!

  12. FawnLadyRae
    FawnLadyRae says:

    Lovely! I made an Eggnog version by replacing the half and half with eggnog, adding 1/2 tsp nutmeg, cooking the rice with a cinnamin stick in it, and omitting the raisins. It is devine!!
    I also used Jasmine rice because that is what I have. I will add another minute to the pressure cooking cycle when using Jasmine Rice again. It was just a tad bit chewier than I like.
    Someday I will try this recipe just as written!

  13. says:

    Make sure you dont use instant rice. Almost clogged the release. Still tastes delicious. Just cut down the cooking time.

  14. Steven Nadler
    Steven Nadler says:

    I made the rice pudding in my new instant pot
    When it it done it tastes great and it is creamy
    When I put it in the fridge overnight it becomes very thick
    ( still tastes good )
    Is there anything I can do to prevent it from becoming thick
    Thank you

  15. Danten
    Danten says:

    This was my first instant pot dish. It came out very tasty. The only change i made was fo use 18 packets of Splenda instead of 3/4 cups of sugar. This substitution ratio was learned from the Splenda box. One thing I was concerned about was when I opened the pot after the quick release and found that the mixture had burned on the bottom. The mixture, even after adding the eggs, was very thick. I am wondering if more milk would have helped.

  16. Karen Riches
    Karen Riches says:

    It tastes good, but the timing or the amounts must be wrong, or my rice cooked differenlty. I did not have any Arborial rice so used Basmatii. I ended up adding about four more cups of milk. I added a tsp. of cinnamon and a 1/4 tsp. of nutmeg. We will be having rice pudding for several days. Julian is happy. Maybe I should have rinsed the basmatti but the stuff I have is well prewashed.

  17. Sheryl Skory
    Sheryl Skory says:

    Excellent recipe and so quick and easy. No more baking in thr oven for hours! Added some cinnamon to mine. It was perfect!

  18. BabaL
    BabaL says:

    New IP 6qt. user. This came out perfect. I used a scant 1/2 cup sugar and it was delicious. So easy and fast.

  19. ShirleySchiavone
    ShirleySchiavone says:

    Why doea this rice oudding need eggs? My hasband is allergic to eggs, could it be made without the eggs?

  20. Instant Pot
    Instant Pot says:

    We have other rice pudding recipes with no egg. You could not use egg but it may change the end results of the recipe.

  21. Viperchic78
    Viperchic78 says:

    I used jasmine rice instead of aborio, because I couldn’t find it where I live. I also used Stevia instead of sugar. It turned out really good. I had 2 issues. After pressure cooking, the bottom was scorched. Second, I used 2 cups half and half and 2 cups milk (I ran out of half and half). I think i may have to add even more after it cools because it’s still pretty thick. When I make it again, I think adding more milk before pressure cooking may help the scorching and the thickness.

  22. Foothillfilly
    Foothillfilly says:

    Hi Barbara,
    Quick question before I make this, have an 8 qt IP , just bougt it about a month ago and have made rice and beef stew and chicken stew with fantastic results . I want to make this creamy rice pudding withlong grain rice and reading the reviews, wonder why it turns out perfect for some and sometimes scorches forothers. My question is as long as I follow the recipe exactly will I have any issue with it scorching
    Thank you
    Love my instant pot by the way , its absolutely amazing!

  23. AngieJo
    AngieJo says:

    My husband loves rice pudding so this was the first recipe I tried in my new Instapot and he LOVED IT. he have it a big 2 thumbs up.

  24. Maxinepiche
    Maxinepiche says:

    So tasty. I did add a tsp. of Watkins Cinnamon – yummy. Everyone loves it!! Thank you

  25. Lynnsavage
    Lynnsavage says:

    Just made this rich and creamy pudding! Absolutely delicious, added in a teaspoon of cinnamon and fresh ground nutmeg, perfect

  26. Eunice
    Eunice says:

    This has such a nice taste! I used almond milk for the main milk and whole fat coconut milk in place of the cream. Soooo good. Thanks!

  27. Linda Zedd
    Linda Zedd says:

    Loved it. Had this IP for 3 years and finally have time + initiative to use it. (#LifeDuringQuaratine). Made it one batch for my husband and I. And another for my mum. I like my rice a bit chewier, so I’d cut down the pressure cooking time. But lovely. I’ll just warm leftovers before eating and add a bit of milk.

  28. Spalmer32
    Spalmer32 says:

    First attempt did not work out. Way to thick. I modified it the second time. Changed quantity of three ingredients as below.

    3/4 cup of rice
    1 cup sugar
    1 tablespoon vanilla

    Came out perfect. Beats any i have ever had hands down.

  29. Chris Beldan
    Chris Beldan says:

    Used basmati rice and it came out far too thick. An additional two cups of half and half and it was wonderful! A new favorite, for sure.

  30. Elle
    Elle says:

    So delicious on a chilly night in! One of my favorite things I’ve made in my new IP. I made the recipe in a 3 qt mini and am cooking for one, so I halved everything and it came out perfectly. Definitely a keeper!

  31. Beth
    Beth says:

    I made this using white rice already cooked. It came with our Chinese carryout and we didn’t eat it. The recipe worked wonderfully with just a few modification. I put together the first 3 ingredients, using only 3.5 cups of milk. Then I added 3 cups of cooked rice and put it to pressure cook for only 7 minutes. The rest was just following instructions. IT WAS SO GOOD! I love this recipe and will use it time and again. We rarely eat our white rice from carryouts.

  32. Megsy
    Megsy says:

    This is the very best rice pudding I’ve ever made, or had, for that matter.
    The first time, I made it accirding to the recipe and it was delicious. But I made some modifications for dietary issues and it was still excellent.
    I had to substitute almond milk and an almond milk creamer for the real milk and cream. I also used 2/3 c agave syrup for the sugar.

  33. Deb
    Deb says:

    1st time making rice pudding so can’t compare to regular cooking methods. Cooked on Rice Mode (auto hi which is 15 min). Used what I had on hand 2% milk. egg mixture- used what I had 1/2 c heavy cream/balance milk, added cinnamon when pressure cooking & more with egg mixture. Added 1/4c raisins when added egg mixture to plump. Scorched a bit but not enough for burn notice. Really thickened up when cooled & a bit gummy so will need thin with milk when serving. Excellent! My husband who didn’t think he’d like it, loves it.! I’ll make again.

  34. Burkholder
    Burkholder says:

    My go-to recipe – it is a clean slate to experiment with. Can use other types of rice, different fruits and flavorings, etc. always yummy.

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