Instant Pot Rice Pudding
an easy way to make delicious deli-style rice pudding in any electric pressure cooker
Servings: 10 servings
Ingredients
- 2 cups rice long grain or basmati
- 3 cups water
- 1/2 teaspoon salt
- 4 cups milk 2% or whole milk: divided 3 cups milk plus 1 cup milk mixed with eggs
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- top with fresh or dry nutmeg or cinnamon
Instructions
- Place rice, water, and salt in the pot of the instant pot and turn on high for 3 minutes, let it naturally release pressure for 10 minutes, then quick release if there is any pressure left.
- Place the instant pot on "saute" mode on high, to cook the remaining ingredients.
- Stir in 3 cups of milk with sugar and vanilla for 1-2 minutes until the mixture is hot.
- Then mix the eggs with the remaining 1 cup of milk, and stir the egg mixture into the pot, and continue to stir until everything I heated through. It does not need to boil.
- Turn the Instant pot off.
- Place the rice pudding into individual glass containers or jars, or one large baking type casserole dish, and place in the refrigerator until cold. The rice pudding will thicken upon standing. If there is not much "milk" and you think the rice will absorb more than what is there add a little bit of milk, to ensure it won't be dry. Depending on what type of milk you used it could be slightly milky or not. Mine didn't need any extra milk. I did use whole milk.
- Top with nutmeg or cinnamon. I prefer nutmeg.
Notes
If you want your rice pudding creamier when it's done cooking add 1/2 cup more milk at a time until you like the consistency. The rice will absorb milk as it cools and become thicker.