Leave a Reply
Want to join the discussion?Feel free to contribute!
Kalua Pork
Creamy Rice Pudding
| By : |
Ingredients
|
Instructions
- In the Instant Pot, combine rice, sugar, salt, and milk.
- 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.
- Select Manual or Pressure Cook function on the Instant Pot and adjust to low pressure. Set cooking time for 16 minutes.
- 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.
- Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil.
- Turn off pressure cooker. Stir in raisins.
- 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!
Barbara is the author of two successful blogs: PressureCookingToday.com and Barbarabakes.com. She has been an avid baker for over 35 year and is the author of Sweet Simple Dream Puffs. She has worked with some of the top brands in creating recipes in the United States including Red Star Yeast, Hershey’s, McCormick, Dove Chocolate and many more. Barbara’s blog Pressure Cooking Today shares her easy to make and delicious recipes all done in a pressure cooker.
You might also like
Feel free to contribute!
Download Recipe App
I made this and it came out delicious. I used gold raisins instead of dark. Makes quite a bit. Filled 10 desert dishes.
Everything Barbara makes is always delicious!
Very good
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.
I made this and was disappoited. Was gluey
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!
Awesome recipe! Used only ½ cup of sugar and added more Vanilla Extract (2 teaspoons)
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.
Best rice pudding I’ve made. I did however add a bit of cornstarch at the end to thicken it up a bit.
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.
Do you need to rinse the starch off of the rice before putting into the pot?
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
Can you double this and just extend cooking time?
Tasted fine. Recipe is a bit much for a 3 quart Instant Pot, after 10 wait, milk bubbled out the vent.
Kept getting burn notice. 6 qt IP ultra. Would not finish cooking.
What are the messurments for ingreadents?
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.
B
1+1/2 teaspoons = 1/2 tablespoon
I m planning to double the recipe. Does the cooking time change?
Delicious! Making my 3rd batch. I’ve used 2 cups half-n-half and no raisins. Added cinnamon with liquid mixture.
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!
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!
Make sure you dont use instant rice. Almost clogged the release. Still tastes delicious. Just cut down the cooking time.
This was the first recipie I tried using my IP. It was so easy & delicious! Loved it.
Hi Nkester786,
When cooking starchy foods do not fill more than halfway mark.
Not impressed at all. Waste of money and ingredients!
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
SO YUMMY and creamy!!! Thank you
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.
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.
Excellent recipe and so quick and easy. No more baking in thr oven for hours! Added some cinnamon to mine. It was perfect!
Ha awesome recipe! I used Vinalla Almond milk and just eliminated the extract. Yummy and easy.
Can you substitute white rice?
New IP 6qt. user. This came out perfect. I used a scant 1/2 cup sugar and it was delicious. So easy and fast.
Why doea this rice oudding need eggs? My hasband is allergic to eggs, could it be made without the eggs?
We have other rice pudding recipes with no egg. You could not use egg but it may change the end results of the recipe.
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.
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!
Its ok, waaaaay to dry tho
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.
So tasty. I did add a tsp. of Watkins Cinnamon – yummy. Everyone loves it!! Thank you
Just made this rich and creamy pudding! Absolutely delicious, added in a teaspoon of cinnamon and fresh ground nutmeg, perfect
Really like this one! Its fast and easy. Didn’t get a burn notice! Im making more tonight!
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!
Amazing taste! Eady to follow recipe! Cant go wrong with this one!!
Great ! I cut sugar and vanilla extract and use Vanilla Sweetened Almond milk. So easy!
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.
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.
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.
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!
Tastes good but I like the rice softer so I cooked it for longer
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.
Rave reviews from all who have enjoyed this essential comfort food!
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.