Making rice pudding in your Instant Pot or other multipurpose pressure cooker couldn’t be simpler. Raisins provide food texture and flavor.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 cup long-grain rice
- 2 cups 2% milk
- 1 ½ cups water
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 8 ounces sweetened condensed milk
- ¾ cup raisins
Instructions
- Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 113 mg |
| Sugars | 35 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for book club and everyone raved about it! The only thing I did differently was to place it in a bowl on the rack with water underneath and steam it.
So super easy and tasty! Suddenly rice pudding is back on the menu more often than ever. The rice makes a difference especially for day old pudding. Our local generic long-grained rice was almost crunchy on day two. When made with sushi grade medium grained rice, the consistency remained consistent for days. Extra cinnamon, extra sugar, and nutmeg would all be fine. So is making no modifications whatsoever.
I added more reg milk with sweet condensed milk as I thought it was a little thick otherwise. But could also be kinds of rice makes it come out differently. I had only par boiled rice avail. I also like to add nutmeg and raisins for flavor with the cinnamon.
Great recipe but the pressure release instructions were not exactly right. Should only use natural release for 5 minutes then quick release pressure. I add just a pinch of sugar.
Great. Loved it. Made is several times. First time I made it, I increased everything by 1 1/2. Not necessary. This makes enough for 4 people with leftover. It was a little thicker the next day and just and good. Will keep making this without modifications.
Very bland, the Sweetened milk does not do the job. Next time I will skip the sweetened milk and substitute milk. Also, I will add sugar before cooking, maybe 1/2 to 3/4 cup.
My wife loves this recipe I make it for her at least twice a month. I omit the raisins. She likes to add fresh blueberries or strawberries to pudding.
My rice turned to mush and the milk separated, but the family thought the flavor and sweetness were perfect. Next time, I’d combine this recipe with one that adds the milk after pressure cooking.
Turned out better than expected. Used coconut milk instead of whole milk. Mixed one egg with condensed milk at the end. I will probably tweek cooking time when I make next time.
So gooooooood warm! Not good chilled. Wonderful comfort food!
Brought back memories of my favorite rice pudding. And so easy!
This was really good, I topped each serving with half an half. Not to sweet and made the perfect dessert. Will make again.