The Best Pressure Cooker (Instant Pot) Rice Pudding
Rice pudding is a delicious and easy to make dessert recipe! Make the best creamy, old fashioned rice pudding recipe quicker and easier using a pressure cooker or Instant Pot. This recipe for the best pressure cooker rice pudding is comfort food at its best.
Making The Best Rice Pudding Recipe in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Pressure Cooker Rice Pudding !
I’ve made rice pudding in my pressure cookers many different ways and this is my favorite way to make it. It’s the best pressure cooker rice pudding because it’s faster and easier than most rice pudding recipes, including my Creamy Rice Pudding recipe.
Using arborio rice, the rice you use to make risotto, creates a creamier rice pudding without using any cream. The recipe is also really versatile. You can use almost any rice to make this pudding without making significant changes. If you want to use brown rice, you just adjust the cooking time.
I like to eat rice pudding hot. I generally remove the pot from the pressure cooker and let the pudding cool uncovered for about 20 minutes; then it’s the perfect temperature and consistency. But you can serve it hot or cold, and omit the raisins if you don’t like them.
If you refrigerate the pudding overnight, and it gets a little thicker than you’d like. Just stir in some cold milk until it’s the consistency you want. I also like to eat left over rice pudding cold the next morning for breakfast. In fact, I pretty much love to eat it any way.
If you love rice pudding too, you’ve got to try making it in your pressure cooker / Instant Pot.
Best Rice Pudding Recipe
My Favorite Pressure Cooker Rice Pudding
Make the best rice pudding using your pressure cooker or Instant Pot. It's quick, easy-to-make comfort food at it's best.
Ingredients
- 1 cup Arborio rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 2 cups whole milk, divided*
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup raisins
Instructions
- In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
- Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
- In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
- Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
- Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
Notes
The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
*For a richer, creamier rice pudding you can also use half heavy cream.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 114mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 4g
Nutrition information is calculated by Nutritionix and may not always be accurate.
If you liked this rice pudding recipe, you may like these pudding recipes:
Forbidden Black Rice Pudding with Dried Cherries
Creamy Pressure Cooker Rice Pudding
Pressure Cooker Tapioca Pudding
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This recipe sound decadent! My question is Can I use a sugar substitute (like Swerve or Erythritol) and this still taste a good as others described?
Thanks!
Hi Laura – I haven’t tried it, but I would wait and stir in the sweetener after thickening the milk with the eggs. Let me know how it goes if you try it.
If you do didn’t care for raisins you could add some chopped dates to this rice pudding.
Just made for lunch. So easy and best I have tasted.
That’s great – thanks Vickie!
I love the recipe Will definitely make this a lot more except “how many ounces is 1 serving of my favorite pressure cooker rice pudding?” The calorie count does not seem to match 178 per serving – ingredients are a different count then putting in the recipe values in Nutritionix (the program I use) Can you clarify? Please
Thanks Doreen – so fun to hear it’s your favorite. I used another recipe analyzer and it lists this calorie count as 228 https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 I haven’t weighed the servings, just divided them among 8 serving dishes.
Used long grain white rice and 5 min pressure cook with an extra half cup of water instead, came out perfect. Also used half and half mixed with milk. Only changed recipe for elevation purposes. This made rice pudding so easy, thanks for a great recipe!
Awesome – thanks for sharing Jackie!
I have a ninja foodi so my question is about sautéing…do you sauté on low, medium low, medium, medium high or high?
Hi Susan – Press the SEAR/SAUTÉ button. The default temperature setting will display. Use the up and down TEMP arrows to select one of the setting options (low, medium-low, medium, medium-high, or high).
Thanks but in your recipe you say to sauté……what I am asking is which temperature setting should I use to mimic the instant pot sauté feature? Should I use low or high, etc.?
Sorry about that. Use either a medium or low saute.
Thank you!
I made it today and it was great- does the queen reply?
Thanks Tori!
Made this tonight and it’s a big hit! I usually hate making Rice Pudding it’s so labor intensive bit this was so easy. My husband’s favorite dessert is Rice Pudding I told him I can make this for him weekly if he wanted it’s so easy. Thanks for this one
Thanks Angi! It’s awesome how much faster and easier it is making rice pudding in the pressure cooker. Glad it was a hit.
Just made this with erythritol in place of sugar (Swerve, if you need a brand name) and dried tropical fruit since I didn’t have any raisins. Tastes very good! I only cooked it for 3 min like the original recipe calls for and it’s fine.
Thanks! Glad to know it works well with Swerve.
This is amazing! Fast easy & delicious! I also did 5 minutes on my 6qt pot!
Thanks Abby – glad it was a big hit!
Thanks for this recipe, I made it this morning for breakfast! Beautiful creamy texture and sweet vanilla custard flavour. I cooked the rice for 5 mins as some of the other commenters suggested and that worked perfectly in our Ninja Foodi. Saving the leftovers for tonight’s dessert! 💞
Thanks Laura! Sounds like my kind of breakfast.
Have you ever tried using splenda rather than sugar?
Hi Esther – I haven’t tried it, but others have used it successfully. Just stir it in to taste after thickening the pudding with the eggs.
The amount of rice is too much for the amount of milk. Cut the rice from 1 cup to 1/2 cup and it will be perfect!
Hi Alvaras – I’ve made this recipe many many times and it often requires more milk as it cools, not less. Perhaps you didn’t let it cool long enough?
OMG This is the best rice pudding I’ve ever tasted! And you made it so simple! Thank you!
Thanks for the rave review Becky! Makes me want to go make some again right now.
Love this recipe, turns out perfect every time! I make this for my son who is tube fed, blends up really well with Greek yoghurt.
Thanks for sharing that tip Tammy! So nice to hear you love the recipe.
I made this tonight for my Hubby. He is diabetic so I used half sugar and half stevia blend and the sweetness was just right. I will cook the rice a little longer next time as it was a bit chewy. I forgot to add a little extra milk as it cooled but will add a little before I put it in the fridge. My hubby liked it even though it ‘was a bit dry’ for him. I have never had rice pudding and did like this. I also want to add raisins next time I make it .
Thanks Vicki – glad you enjoyed it. He’d probably enjoy it with a little cream mixed in the end as well.
Made this for New Year’s Eve! Was so good! Was a little thick so i added some milk to losses it. Some of the rice wasn’t fully cooked so would probably add a few more minutes of cook time. That didn’t stop us from eating it!
Glad it was a hit – thanks Theresa! For more tender rice, you can add a minute or two, or use a longer natural pressure release.
Made this tonight for the first time and it is SO worth the extra step to sauté the milk and egg mixture in. This is to die for! I will never eat store bought again. I made the recipe exactly as outlined here and it came out perfect.
Thanks Lacey! I couldn’t agree more the eggs add so much richness and creaminess.
Just finished making your rice pudding recipe in my Ninja Foodi Pressure Cooker. Only change I made was to add extra milk (3 cups total) as it was very thick. So quick, easy and delicious. Thanks for the recipe.
Thanks Renee -glad it was a hit! I have to add more milk depending on the brand of rice I use.
This is so good! It’s also simple to make. Eating some right now. Lol. Just made it for the first time in my new Instant Pot Ultra. I cooked it a couple more mins to be sure my rice was done to suit. I also tossed in a cinnamon stick with the rice and water in the beginning. I left it in throughout the entire process. The rice now has a delicious cinnamon flavor and fragrance. It’s so so soooo good! Love this recipe and will be making it again — SOON! Thanks for sharing.
Turned out great! I like that the rice still has a bite to it. I would use less sugar next time, personally it was too sweet.
Thanks Jenny – so nice to hear it was a hit!
what do you think about using leftover white rice? Any way to adapt the recipe? Looks delish and will try for certain! Today looking to use up some leftovers 😉 TYSM
Hi Ronni – yes, I’ve made this with leftover white rice. Just skip to step two and use the saute function on a low heat to warm up the rice and cook it stirring frequently until the rice is as tender as you like (leftover rice can get a little dried out). Then proceed with the recipe as directed. Enjoy!
I think I can use this recipe to make the Indian rice pudding called kheer. The critical addition will be cardamom. Sometimes it also calls for rose water and a bit of saffron, but the cardamom is what’s critical, I think. Also might want to add some chopped pistachios.
Sounds like a delicious way to change it up!
Good flavour but undercooked, it was like eating sweet rice rather than creamy rice pudding.
Hi Chantal – glad you enjoyed the flavor. If your rice isn’t as tender as you like after pressure cooking the rice, you can use the saute setting to simmer the rice in the milk and sugar before adding the eggs until it’s as tender as you like.
Great recipe. The strainer part really is a bit un-needed in my book. I simply added some of the hot liquid from the pressure cooker, after cooking rice/adding milk and sugar. Whisk while slowly adding hot liquid. There will be some rice in it. But, guess what? Going into same product anyway. Added a few extra splashes of heavy cream at end before it boiled at end.
. Look forward to it once it fully chills. But, it is really thick/creamy now.
Yum.
Thanks Danielle – definitely can temper the eggs if you prefer.
This rice pudding is excellent!!!! I had tried another recipe awhile ago, but it called for sweetened condensed milk, and neither my husband or i liked it. Yours tastes delicious, and fresh, and satisfying, so a serving doesn’t make me crave more.. Thanks…
Thanks for the rave review Jan!
I made this last night using half 35% cream and half whole milk. It’s delicious.
Sounds like a delightful way to change it up. Thanks Elsie!
I really wanted to like this recipe but the Arborio rice needed more time (for my personal tastes). I prefer a chilled rice pudding so I guess I need to cook it longer before I start to thicken it up with the milk and eggs. I saw another reviewer say her rice was kinda hard and not creamy and I’m gonna have to echo that sentiment. I can see how people would like this if they preferred a “bite” to their rice pudding. I like mine super creamy. The flavors developed well though. Thanks for sharing your recipe! My search continues though.
Hi Hannah – if you want your rice softer, try adding a minute or two and a little extra water.
Can i double the recipe
Hi Theresa – yes, you can double the recipe. Use the same cook time. Enjoy!
Can I use basmati rice?
Hi Stacy – yes you can use basmati rice, use the same cook time. You may want to add a little cream or half and half in place of some of the milk.
My family loves rice pudding. I used to make it for my kids when they were little but it was so labor intensive, it was a labor if love.
I’ve tried at least 4 instant pot rice pudding recipes. This was by far the best. Very rich and creamy. This recipe requires a nut more work at the end, but it’s totally worth it.
I added 4 extra minutes to the cook time as I live in the mountains.
That’s for the great review Cindy! What altitude are you at?
Good morning,
Can you tell me what the time adjustments would be if I wanted to use brown rice?
Thank you,
Susan
Hi Susan – if you have my cookbook, there’s a delicious Coconut, Mango, and Brown Rice Pudding in it. You’ll use a 25 minute cook time and 2 cups of water to cook the brown rice. You’ll probably want to use brown sugar and some spices with the brown rice. Enjoy!
Can soy milk or coconut milk be used in place of whole milk (which I ran out of making yogurt)?
Hi Katherine – I haven’t tried it with soy milk, but I have a fun coconut milk version https://www.pressurecookingtoday.com/pina-colada-rice-pudding/
Was easy and delicious. I did add cinnamon and a little nutmeg. Will make again.
Thanks
Great – thanks Shelley!
I am having a hard time starting with this cooker. Everytime I press time and manual, I put the time in, press start and it goes back to blank and blinking. What am I doing wrong please. I know it’s me.
Thankyou
Hi Pam – are you pressure the timer button? Just press manual and then + or – to change the time.
Hey Pam. I think what you are maybe doing is cancelling the cook. You don’t have to push start just set time and it will start after a few seconds with a beep
Hi Barbara! My question is can the sugar be subbed for something like Truvia ? Thanks much.
Hi Jeannette – yes, I would add your sugar substitute at the end to taste.
Just joined this IP group, i have an IP coming Thursday. I have been making rice pudding for many years, old fashioned on the stove. Look forward to trying this. Question, i have always used Uncle Bens Rice, can i in your recipe? Thanks
Welcome Diane! No, generally Uncle Bens is already precooked, so the cook time would not work well for this recipe. If you don’t want to use arborio rice which is the creamy rice risotto is made with, then regular long-grain white rice would be your next best choice.
What is the point of the straining? What exactly does it “catch” and is it really necessary??
Hi Tara – it isn’t essential. Occasionally, some of the egg white doesn’t mix with the milk and can cook before it’s incorporated into a pudding and you’ll get little bits of scrambled egg white in the pudding.
Have you tried separating the white completely and only using the yolk? I know this works well for some custards. I haven’t tried it myself, just an idea. Thanks for the awesome recipe! I just got a Zavor LUX and am itching to try this out.
Hi James – the original recipe called for whole eggs, since I converted it to a pressure cooker recipe I’ve only made it with whole eggs. But it should turn out well using just egg yolks. I’d use 4 egg yolks instead of 2 whole eggs. Let me know how you like it. Have fun with your new LUX.
Just made this wonderful “treat”. Somehow it just warms the heart and brings back so many memories of my grandmother and mother. Today it even brought out the sun! 🙂 Thank you, for this and topped with real whipping cream.:)(
So great that the recipe brought back memories of your grandmother and mom. Thanks for sharing Elizabeth!
Just made it and it taste so good. So easy to make.
Looking at your last name, it looks that you are really from Dutch descendant.
My old colleague’s last name was also Schieving.
Hi Robert – so glad you enjoyed it. My husband’s family is Dutch – there are very few Schievings, typically they’re related somehow. 🙂 Such a small world.
Just made this and it is AH MA ZING!!! Thank you so much for sharing!
Thanks Gina – glad you loved it!
Devastated. I have rice and scrambled eggs 🙁
Hi Anne – it sounds like you didn’t follow the instructions carefully and you added your eggs to hot milk or hot rice and they scrambled.
Wondering why does it have to be so complicated? The whole idea of a pressure cooker is to put all ingredients in, select the rice pudding option and ta-dah! Have you got a simple ‘ta-dah’ recipe by any chance? Otherwise I don’t really see the point in using a pressure cooker, when I could just use a regular pan instead..
Hi Kevin – this recipe is rich and luscious, and is so easy and so much quicker than stovetop or baked rice pudding recipes. Here’s the original recipe https://www.barbarabakes.com/lambs-famous-rice-pudding/ try them both side by and side and then you’ll agree.
First rice pudding recipe I tried for.making rice pudding in the Instant Pot. Omg – so good!!!!! I omitted the raisins as I do not enjoy them in rice pudding. Will definitely use this recipe again. Thanks so much!
Thanks Lis!
Just made your rice pudding. Followed directions exactly. The flavor is there … But the rice was hard , not creamy. Guess I’ LL go back to making it on the stove. Don’t know what happened.
Hi Joan – you do have to get the rice tender in the first step. Do you have trouble cooking rice in the pressure cooker? Did you have a good seal? Do you live at altitude?
I have never made rice pudding before – do you rinse the rice before making pudding like you do when just making rice?
Thanks,
Hi Sara – no, you want the extra starch so the pudding is creamier. Arborio rice is a starchy/creamy rice.
Thanks for the quick reply! Waiting for it to cool down right now! Looks and smells great.
I was looking for a rice pudding recipe that used milk and sugar rather than sweetened condensed milk and this was perfect. I used 2% milk which was perfectly fine and rather than strain the egg/milk combo I briefly beat it with my hand emulsion blender. I also added cinnamon and nutmeg. Everyone at home loved it. Thank you.
Thanks Sherryl! Using the immersion blender is a great idea.
Hello Barbara, thank you for this wonderful recipe! I have two vegan grandchildren that I love to cook for and try ‘revising’ recipes for them. What would be the best egg substitute in your rice pudding? Thank you.
Hi Dorothy – I haven’t tried it, but here’s what I would do – after step 1, mix 2 tablespoons arrowroot starch with coconut sugar, mix it with 1 (13oz) can full fat coconut milk and enough unsweetened almond milk to make 2 cups. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins. If you try it, let me know how it goes.
This is, by far, the best recipe I’ve tried! My mom makes it the L O N G traditional Mexican way but this is so much faster AND just as delicious! I’m going to try and use almond milk since I’m lactose intolerant (I’ll still suffer, just to eat this yummy goodness anyway!)
Thanks for the rave review Anna! Let me know how you like it with almond milk.
This wasn’t great for me. It seemed like the egg didn’t fully mix in, there were teeny tiny yolk bits, almost like balls, that sat at the bottom of the mixture, giving it a yellowish color. I’m wondering if perhaps it could be because I used almond milk, which sometimes doesn’t mix the best. Did anyone else have this issue with almond milk in this recipe? Regardless, I really appreciate you putting this out there. Thanks!
I made it with regular milk and same issue. Looks like i have small tony whitish dots through it. And in the bittom of the bowl is wattery
Sounds like the egg is cooking before it’s had a chance to incorporate with the milk. Try warming up the 1 1/2 cup of milk and whisking some of that in with the milk and egg mixture. Then be sure and mix the egg mixture in quickly, stirring it constantly as you’re adding the egg so it doesn’t separate and cook.
This is the best Rice Pudding ever. So easy and fast and delicious. Will try with Almond milk as well next time.
Thanks so much Kathy!
My rice burned on the bottom of my pot. It also took a LONG time to come to pressure. I was worried there was no water left.
I was able to transfer the remaining pot and cooked as directed. It was AMAZING!!! So good! How do I keep the rice from burning.
Hi Elizabeth – it sounds like you didn’t have a good seal and you lost too much water while the pressure cooker was trying to come to pressure. Did you see steam coming out around the sides of the lid? YOu can do a water test https://www.pressurecookingtoday.com/instant-pot-water-test/ and see if your pressure cooker is functioning properly.
Just made this for my mom. Oh my goodness it was amazing! I followed the recipe exactly and topped with whipped cream, nutmeg and cinnamon.
So glad to hear you loved it – thanks!
Just love this. I substituted unsweetened Almond Milk for the whole milk, 1 teaspoon cinnamon, and a bit more vanilla. Just as good!!
Sounds like delicious changes Becki – glad to hear it was a big hit!
I’ve never attempted cooking rice in my IP as of yet. Would like to try this. Wondering if the recipe could be doubled in an 8 qt IP. I know everyone says never to overload the IP when cooking rice, as it could be disaruous!
Hi Liliana – yes, you can double this recipe in the 8 quart IP.
This has become my very favorite rice pudding. I was never a fan of doing it it in the oven where it would separate in to layers. I have played with it a little, as I tend to do. I love it with almond flavoring and as an experiment for the approaching holidays, used fresh cranberries, putting them in when I start the saute segment. I stir very carefully as to keep them whole..I mean who wants pink rice pudding!?! When using the cranberries, I used 1/4 C sugar and 1/4 C light brown sugar. The results were perfect, not too tart. Also using the fresh berries, the liquid is not absorbed quite so much. ***Now my questions..what adjustments would you make if doubling or tripling the recipe? Also, if a little dry, could you put in some whipped topping before serving?!? Thanks again for this great recipe.Happy Thanksgiving!
Hi Gretchen – your holiday version sounds lovely. I’m definitely going to give it a try. Thanks so much for sharing. I have doubled and tripled the recipe without making any changes. You can stir in heavy cream before serving to make it less dry. I haven’t tried gently folding in whipped cream, but it sounds like a delicious addition.
I am planning on making this delicious looking recipe for Thanksgiving. I need to get serving dishes and was wondering how big each of the 8 individual servings was. Is a 5 oz dessert bowl too big or too small?
Thanks so much for sharing your recipes!
Thanks Leanne! I think a 5-ounce dessert bowl would work well. You may get a little bit more than 8 servings. I’ll look forward to hearing how it goes.
L♡VE the rice pudding recipe!! Thank you so very for sharing it. My new go to, for sure 💗
That’s so nice to hear – thanks Mary!
Barbara I’m embarrassed to tell you how many times I’ve made this since my original comment….4 times! Ok, 12. 15, if I’m being honest! OMG everyone loves it! My question is your thoughts on substituting eggnog for the milk? (I’ve been doing half milk/half heavy cream with wonderful results) thank you😁
Thanks Mary – I love that you love the recipe so much. I think eggnog would work but I haven’t tried it. Let me know if you try it how it goes.
Loved this recipe! In fact, it was the first thing I cooked in my new Instant Pot! Simple, quick and yum!
I really love that you chose this for your first recipe! Glad it worked out well for you!!
Is there a recipe for instant pot chocolate rice pudding? Or can I add chocolate to this recipe ?
Hi Chrissy – there’s a chocolate tapioca pudding in my Instantly Sweet cookbook https://www.amazon.com/gp/product/1558329374/ref=dbs_a_def_rwt_bibl_vppi_i1 which is similar. I stirred in 1/3 cup of chocolate chips after thickening with the eggs. Let me know if you give it a try.
Sooo good I used basmati rice, almond milk, reduced sugar and added stevia, cinnamon, clove powder, all spices. Thank you for sharing!!!
Thanks Mery! Sounds like a delicious way to change it up.
I LOVE this recipe! I have made it EVERY Saturday for myself since I found it about 6 weeks ago. 😆 Hubby doesn’t care for rice pudding so his loss is my gain! Thank you! (Have to go now. My latest batch should be cool enough to eat now.)
That’s so fun! Thanks Becky 🙂
I use this recipe, or a doubled version, or variations on it, all the time, and really have to thank you for it.
I have two questions. First is that I have seen other pudding recipes that don’t strain the egg mixture. What would be the consequence of not straining the egg mixture?
Second question: I would really like this to be more like pudding. While it is delicious and everyone loves it, it is nothing like store-bought rice pudding, in that the rice is not suspended in a jell/cream like matrix, no matter how much extra milk or cream or water or whatever I add. I can make it more wet, but I can’t make it more of a vanilla cream that has rice and raisins in it like even the local “home made”, non-preserved rice pudding I can buy at my local supermarket deli. So I did buy one of those, and the only real ingredient difference I could find other than half and half, which I have tried with no better results, was that they use cream of tartar.
So I was thinking of maybe using cream of tartar. What do you think of that, and if I try it where do you think I should add it in the process? Egg mixture, I was assuming, maybe stirred in before the eggs go into the milk?
Hi Luke – glad you enjoy the recipe. If you want a pudding with a little rice and raisins in it, then I would make the pudding on the stove top https://www.barbarabakes.com/brown-sugar-banana-cream-pie/ and stir in the pressure cooked rice. Cream of tartar would not make a difference.
We also like the Filipino version of rice pudding with Cocoa powder called Champorado.
https://www.thehungrytravelerblog.com/champorado-filipino-chocolate-rice-pudding/
Another favorite rice dish from the Far East is Congee. This one is savory, my wife makes it with chicken, garlic and ginger and it is delicious. It’s garnished with green onion and fired garlic. It needs an instant pot make over.
https://www.epicurious.com/recipes/food/views/chinese-chicken-and-rice-porridge-congee-103051
Thanks for sharing Sonny – I’ve never tried either of those.
Hi there! Trying out your recipe for the first time. If you were going to use “half heavy cream,” how would this alter the original recipe?
Thanks!
Hi Britt – are using half and half, half whole milk and half heavy cream, or what combination? You can just use heavy cream instead of milk for the second 1/2 cup of cream.
Barbara, I have a problem I did everything the recipe said to and guess what. It didn’t thicken up at all. What can I do to thicken it up like pudding should be… Please help!!!! I wanted it for dessert for supper tonight.
Hi Lou – if you’ve done everything just as the recipe said to (didn’t omit the eggs) then it will thicken up as it cools. The rice will keep absorbing the liquid as it chills. As long as your rice is tender, you’ll enjoy it for dinner.
Hi, love this recipe, I add a little more milk abd extra minute or two and we love it!
Just curious how long it keeps in the fridge please?
Thanks Elena – it lasts 3 to 4 days in the fridge.
I can’t get enough of this rice pudding. Didn’t have raisins last time, so I used dried cherries. So much better than the raisins.
Dried cherries sounds like a fabulous addition. Thanks for sharing Donna!
I made this tonight for my family. Overall very good! The only thing I’d do differently next time would be cook the rice for 5 mins to make it more soft.
Thanks Annette – definitely change it up to suit your tastes. Glad it was a hit.
Would there be any timing changes to cut this in half?
The timing will be the same.
How long the cook time for brown rice?
Hi Angela,
Just to check—are you asking how long the cook time would be if you’re using brown rice in the rice pudding? Or just to make brown rice?
In our Brown Rice Pudding, we use a 20 minute time with a natural release https://www.pressurecookingtoday.com/pressure-cooker-pumpkin-date-brown-rice-pudding/
If you want to just make brown rice, our recipe is here: https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/ We also just released a how-to guide with lots of tips and tricks for making rice: https://www.pressurecookingtoday.com/how-to-make-rice-in-the-instant-pot/
Hope this helps!
how about if you double it?
Hi Cher – generally when you double recipes, the cook time stays the same.
Hi! This says it serves 8 – would you say a serving size is roughly 1 cup?
Hi Danielle – yes, roughly about 1 cup.
If using Jasmine rice instead of Arborio, what would the time difference be? Also, should I wash the rice first? Thanks, can’t wait to make this recipe!
Hi Susie – the cook time is the same with jasmine rice. No, don’t rinse the rice first. You rinse rice to remove the starch. In this recipe, you want the rice to be creamy, not fluffy, so you don’t rinse before using. Arborio rice is a more starchy rice that adds to the creaminess in this recipe.
I have a 3 qt IP. Will the top rice pudding fit in it I have made steel cut oat in the IP & it stuck & burnt the bottom of the IP. How Can I correct this? Do not want to burn my rice pudding. thanks
Hi Bobbie – generally if you’re using a well-tested pressure cooker recipe, and something burns on the bottom, it’s because you didn’t have a good seal and lost too much liquid. Did you see steam coming out around the edges of the lid when you were cooking the steel cut oats? As long as you have a good seal, you should not have any problem with this recipe.
If you are wanting to make it for a larger group could you double the recipe? Would you then have to adjust your time too? (I am new to instant pot cooking.)
Hi Karen – you can double this recipe and use the same cook time. Enjoy!
Hello
I’ve never heard put an egg in ! But will give it a try 👍🏼
Can I use pudding rice instead?
Hi Andi – definitely give it a try. The egg makes it a true custard pudding. I’ve never heard of pudding rice. You can use regular long grain white rice.
Quick question: how would you go about using leftover rice for this recipe? Rice pudding has always been my favorite way to use up leftover rice but I’m not 100% sure if you could use it in a pressure cooker recipe in the same way you would in a traditional recipe.
(Excellent recipe, by the way! I love how customizable rice pudding is and this recipe doesn’t hinder that in any way (esp if you can use cooked rice just as easily, haha).)
So nice to hear your love the recipe. It really is a blank slate that so easy to change up. I’ve used it with cooked rice before. Skip step one and heat the rice with the milk and sugar until it’s warm and as tender as you’d like. Then thicken it with the milk and egg mixture.
I make this once a year or so for a moms group and it’s always well received. I always just use jasmine rice but one of these days I’ll try arborio! I also like it less sweet than the recipe calls for.
Great – thanks for sharing Elizabeth!
Where can I find nutritional information, We both love Rice Pudding, however, my wife is Type 2 diabetic. So we watch carbs very closely.
Hi Ric – I’ve updated the recipe card with the nutritional information. Enjoy!
This was so good!
Thanks Kim!
I have a few lactose intolerant people in our family. Can I substitute the milk for unsweetened vanilla almond milk?
Hi Heidi – yes, almond milk will work in this recipe.
I made this last night with the suggested rice and it was so creamy! The rice turned out beautiful. I did add 1/2 tbsp of coconut oil with the water, salt and rice since I saw it in other recipes. I’m not sure it was necessary?
I will make this again for my family! I would like it less sweet and will adjust to 1/4 cup sugar next time. Thank you so much!!
Thanks Debbie – glad you loved it! Often people add oil to rice so it doesn’t foam, but I don’t think it is necessary in this recipe.
This creamy rice pudding was free-lush. And I’m a newly to pressure cooking. Gained confidence with this successful recipe. Thanks. Now on to trying chili.!!!
Great – glad the recipe was a hit and gave you confidence!
What is the increase in cooking time for long grain brown ice?
Hi Dana – you’ll need to increase the cook time to 22 minutes and increase the water. Here’s my brown rice recipe https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/ I have a great brown rice version in my cookbook on page 297. https://amzn.to/2UdCpwe
Why do you need to pour the milk/egg/vanilla mixture through a fine mesh strainer? It’s all smooth liquids. ?
Hi Michelle – often little bits of egg white don’t mix with the milk and you’ll get cooked scrambled egg white in the pudding. But you can skip that step if you prefer. Watch the video and it will also help explain it.
Made this tonight and it was great!! I doubled the recipe and cooked the rice for 5 mins. I was perfect and creamy!! One of my husbands favorites and he loved it.
Great – thanks so much for sharing Melissa!
Thank you for the recipe! We didn’t have whole milk so I used half unsweetened vanilla almond milk and half heavy cream. We also didn’t have raisins so we sliced bananas on top with cinnamon. We ate it warm with whipped cream too of course. I’m usually not a fan of rice or tapioca (made for my daughter) but it was really delicious. Also had to use sushi rice because we didn’t have Arborio rice. A very nice and filling cold day treat.
So great that you used what you had on hand. Your version sounds delicious. Stay warm!
I followed the directions but my Arborio rice was very tough. More time? But then I worry that it will burn. Thoughts? The flavor was fabulous, though! I would just like the rice to have a more tender texture.
Hi Sande – if the rice wasn’t quite done, the best solution is to use the Saute button to simmer the rice until it’s as tender as you’d like. You’ll need to add some liquid and stir it frequently. Then the next time you make it add a minute to the pressure cooking time.
Excellent! Thanks so much!
If I use long grain rice (I don’t have Arborio) do I have to change the water amount in the recipe?
Hi Margaret – no, you’ll use the same amount of water. The arborio rice adds creaminess to the pudding, so you may want to add some half and half or cream if you have it.
This is the very best rice pudding I’ve ever eaten I made in my IP I just can’t get over how fast it cooked I just couldn’t stop tasting it warm & cold .Can I use a sugar substitute in the recipe?
This is the very best rice pudding I’ve ever eaten I made in my IP I just can’t get over how fast it cooked I just couldn’t stop tasting it warm & cold I’m 78 yrs old making with the arborio rice was so fast. Could I use a sugar substitute without messing up the recipe. I love your recipes there great just copied some more .
That’s awesome thanks Patricia! Yes, just add your sugar substitute at the end to taste.
Does the egg get fully cooked in this recipe? I am pregnant, so any egg I eat has to be fully cooked. It looks so delicious!
Hi Bethany – yes, the egg gets fully cooked. Enjoy!
I was wanting to try this, but do you think it would be ok using 2% milk? Trying to think of lower fat desserts for my family and we love pudding and rice.
Hi Hollie – yes, I’ve even made it with 1% milk when I don’t have anything else in the house. You’ll need to add extra milk to any leftover pudding before eating it because the rice will absorb the milk, but stirring in milk will make it creamy again.
This recipe turned out so well! I followed everything and tried the 1/2 whole milk with 1/2 heavy cream option. Love it!
Great – thanks for sharing Christen!
What’s the point of pouring the egg mixture through a fine mesh strainer?
If you watch the video, you can see that not all of the egg white gets mixed in with the milk. So little bits of egg white can end up in your pudding. But if that doesn’t bother you, you can skip that step.
Can you make this other flavors ? Do you just add the flavors in last ? I wanted to try to make a rocky road rice pudding but not sure how to make it chocolate ? Thank you in advance !
Hi Christina – you can definitely make it other flavors. I have a pina cola rice pudding https://www.pressurecookingtoday.com/pina-colada-rice-pudding/ and a coconut mango brown rice pudding in my Electric Pressure Cooker Cookbook. I have a Chocolate Tapioca Pudding in my Instantly Sweet Cookbook. In that recipe I stir in 1/3 cup semi-sweet chocolate chips after mixing in the egg and milk mixture. You could do the same in this recipe and then when the pudding has cooled, stir in chopped nuts and marshmallows. Let me know how it goes if you try it.
Loved the recipe and how easy it was. Now I want to make more. If I double the recipe, do I double the cooking time?
Thanks Alex! No, the cook time is the same when you double the recipe.
I have been making this recipe for about two months and my wife loves it!
I don’t know why, but for some reason, it looks like the pudding has curdled. I don’t know why, as I didn’t do anything different.
Hi Ted – did you forget to add 1/2 cup of milk to the eggs before adding it to the rice?
Nope. I mixed up the eggs, milk and vanilla separately and then added them to the rice, sugar and milk in the pot. The only thing that was different is that before I’ve been using no name white rice and this time it was Uncle Ben’s converted rice.
Converted rice is rice that’s already been partially cooked, so that was probably the problem. If you’re not going to use Arborio rice, I would stick with long grain white rice.
I followed recipe exactly EXCEPT I used almond milk. I have a dairy free child. Came out tasting great!! Thank you! Rice pudding is a favorite of mine!
Thanks Kim – sounds like a delicious addition.
This is another great recipe for my Instant Pot. I love this!
This was fabulous in the instant pot. Excited to make it again!
So good! We are going to have this regularly at our house!
My family really enjoyed this! It was so good!
Perfect looking and taste. Thanks for the recipe
Doubled recipe..came out great..added creamer milk for favor..thank you. This is a keeper
I think your recipe sounds good! However, I have a different brand of electric pressure cooker (Elite). Will this recipe work for this brand pressure cooker?
Hi Karen – yes, this recipe will work will in any electric pressure cooker. Enjoy! Here’s a post that may help https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
This is my second time making this and it is a huge hit, once again!! My kiddos, and I, thank you ♥️
That’s great – thanks Petra!
Why do u have to put the eggs & vanilla thru a fine strainer. I notice stuff in video looks like she planned to throw away.
Hi Barbara – You don’t have to if you don’t care about the pudding possibly having little bits of scrambled egg white that didn’t get incorporated fully with the milk.
I cooked the ice for 5 minutes and used whole milk/heavy cream. it was very good warm, but quite thick when it was in the fridge. Next time i’ll try it with just milk. Many thanks for the recipe, and now we have a new favorite rice for a side dish, tastes very good with plenty of butter. If you know of any rice creamier than this one, please lest me know, cheers.
Thanks Nikko – glad it was a hit!
My husbands favorite dessert is rice pudding. I’m so glad to finally see a real recipe for it. Can’t wait to surprise my husband tommorrow with this dish!
Great – enjoy!!
About 1 1/2 weeks ago, I purchased an 8 qt. Instant Pot, and a whole new world opened up for me! I have literally just finished making this recipe, which was my 1st experience using the saute feature on my Instant Pot. I was sure to follow your recipe exactly, and was so happy with the results. Thank you so much for the easy to follow directions, even for a beginner like me. It turned out perfectly.
Thanks Kelly – glad it was a hit!
Ok dumb Question here, but does the rice need to be cooked first can you put in fully cooked rice or does the rest get cooked in the pot?
Hi Joe – you put uncooked rice in the pressure cooker and it cooks in the pressure cooker. If you wanted to use fully cooked rice, you could, just skip the first step.
Thank you. The video shows this but I’m a little slow! Lol
How many servings does this recipe make?
Hi Robin – about 8 servings
Hi! Has anyone used brown rice? For health reasons, I’d like to try it with brown rice .
Thank you!
Hi Alina – you can make it with brown rice, but you’ll want to increase the water slightly and use a 22 minute pressure cook time. I have a delicious brown rice version in my cookbook. https://amzn.to/2MsBKU3
I have made this 4 times, fabulous rice pudding recipe. However I add another full cup of milk as it cools, far to thick otherwise.
Thanks Tanya! The less milk fat in the milk you use the more milk you’ll need to keep it creamy. What milk do you use?
2%
LOVED IT
Just finished making this rice pudding. I used 1 1/2 cups of milk and 1/2 cup of heavy cream. Only thing I can say is sublime! I used regular long grain rice. Can’t wait for the husband to try this!
Awesome – thanks Judy!
I have made this twice, the first time it was so thick. This time I let it cool in the instant pot dish, as it cooled I added another cup of milk. Perfection!
Definitely a good idea to adjust the milk until it’s just right for you. If it thickens up as it cools, just stir in a little more milk or cream.
OMGosh!!! I’m addicted to this rice pudding!!! I made this recipe just over a month ago, and I don’t think I’ve gone more than 4 days without it, lol. I made a simple change due to health reasons, so instead of the whole milk, I used one can of AROY-D Coconut milk, plus 100ml of water (to bring it to 500ml equivalence). This came out perfectly! So delicious! Every! Single! Time! Love it! Thank you so much for sharing it with us.
Thanks for sharing your changes Sylvia. So fun to hear how much you love the recipe!
Exactly what I was looking for, dairy free alternative. Thank you!!!
Hi, what would the cooking time be for this if I use brown rice? Do you think I could use 1% milk? I know it won’t be as rich but I hate to buy whole milk for a single recipe. Thank you!
Thank you for this great recipe! I have tried so many and it doesn’t come out creamy and a consistancy that we were looking for. The use of the Arborio rice made all the difference, though we will cook it a minute longer – IP’s seem to vary a bit and the rice was a bit chewy for us. Following the directions exactly is the key, thanks so much.
I used Soy milk and it was wonderful. Don’t skip any steps or it goes from best recipe ever to EPIC FAIL. I forgot the salt and didnt beat the eggs into the reserved milk and it was a disaster.
Thanks Jenn – Nice to know it’s great with soy milk as well. You definitely don’t want to skip any steps.
Does anyone have experience using Stevia or other similar sweetener iso sugar? Just wondering if it reacts the same way in the pressure cooker.
Hi Karen – I don’t use Stevia or other sweeteners, but in this recipe the sugar is not pressure cooked, so it’s not a problem.
How much cooked rice would you use for this recipe? I have some left over rice I’d love to use to make this.
One cup of dry rice makes about 4 cups of cooked rice. So I’d use four cups. Enjoy!
I made this tonight and it was very tasty! My only issue is that my Instant Pot shut off partway through the rice cooking and said “BURN.” I’ve read reviews for other rice puddings where this happened to people and they had to use the “rice” setting instead of the regular high pressure cooking, so I’ll try that next time. As a result, my rice had just a bit of “tooth” to it, but it was still yummy! Thanks for the recipe!
Hi Melissa – is your Instant Pot relatively new? Some of the newer models seem to either release more liquid as they cook, or the burn warning is more sensitive. You may need to use a little more liquid in this and other recipes with not much liquid. Glad you enjoyed it!
Can half anf half be used instead of milk? Or even soy milk?
Hi Lisa – yes, you can use half and half or soy milk. If you use soy milk, it won’t be as rich and creamy.
Your rice pudding was delicious. If i subscribe do you share my email address with Amazon?
Thanks Monica! No, I will not share you email address with Amazon or anyone other than the service that manages my email list.
I found the rice wasn’t cooked enough in the time specified. I added the milk and cooked it on sauce for about 15 more minutes. I added some more milk and it was perfect. Next time I will just cook the rice longer. Great recipe though thanks, rice pudding in my favourite and so easy this way
Sounds like a good plan. Thanks!
Delicious! Super easy to make. I used jasmine rice, because that is what I had and doubled the recipe, it was perfect!
Barbara I usually use pearl rice when making rice pudding, can I use this in place of the Arborio Rice in your recipe??
Hi Therese – I’m not familiar with pearl rice, but if it cooks in the same time as other white rices, it should work well.
My daughter is allergic to egg…any ideas for how to make this without eggs? Looks so delicious!
Thanks Katie – you can omit the eggs, just use cream instead of milk or use a cornstarch slurry to thicken the pudding. Enjoy!
I don’t have a fine strainer. Any suggestions for that step?
Hi Cheryl – straining it isn’t a must. Just beat the eggs in well with the milk.
I grew up on baked rice pudding, served warm, without any spices or raisins. It was great. This recipe puts my mum’s rice pudding to shame. This is like rice pudding meets custard – so rich and creamy, and I made it with skim milk! This was the first dessert made in my instant pot, and I won’t be trying out different recipes for rice pudding. This one is a keeper! I’ve never had rice pudding with arborio rice, and I think it’s key.
How fun! Thanks Karen 🙂
Wow, this rice pudding is just wonderful. LOVE the rice texture – just like risotto – a bit firm to the tooth. So very creamy. I could hardly keep my spoon out of the bowl. I made it exactly as written. It was my first time use of my new I.P. and it sure worked like a charm! Thanks for the recipe.
Can I make this in my stove top pressure cooker I don’t have an instant pot.
Hi Pam – this should work in your stove top pressure cooker, just be sure and adjust the amount of water you use if you know your pressure cooker loses more water as it cooks.
I used almond milk and regular rice. Didn’t change anything as far as times and measurement. It came out perfect. For our tastes, I’ll probably not put as much sugar in next time.
This recipe is great! Is it safe/straightforward to double it? I have a fear of pressure-cooking going terribly wrong! LOL!
Hi Erin – yes, this recipe is easily doubled with no change in cook time. As long as your pot isn’t more than 2/3’s full, there’s no worry doubling most recipes. Enjoy!
Yup! Worked a charm. We doubled the whole recipe, adding twice (so… 2tsp!) the vanilla, used 1.5 cups 18% cream (and 3.25% milk for the rest), and adding 1.5 tsp of cinnamon to the milk/sugar mix. So delish. Perfect treat for a chilly grey day!
This was simple, quick and very delicious. Used unsweetened coconut milk and a bit less than 1/4C sugar and it was a huge hit, especially with the kids.
Sounds like a great way to change it up – Thanks Cyndi!
Hi Barbara. I used to make rice pudding in a double boiler quite often when our sons were young using rice, milk, sugar and salt. I’m looking forward to treating hubby with your recipe! I’m wondering though, which model of IP are you using? Mine is a 6-qt. LUX/DUO, but I love the lid on yours.
Thanks Julie – I’m sure he’ll love it if he loves rice pudding. In the video it is the IP Duo. The LUX does have a different lid.
can I use regular rice?
Hi Peg – yes, you can use regular long grain white rice. It won’t be as creamy, so you may want to add a bit of cream instead of milk.
I just made this yummy rice pudding this morning! It earns five stars!
Thanks Jennifer! Glad is was a big hit 🙂
Very much enjoyed this, thank you for publishing it. If the rice is a trifle ‘al dente’ for my tastses should I just cook it a minute longer? Or add more water?
Thanks! Glad you enjoyed it. I would add a minute with no extra water if you want it just a little bit more tender.
I had same problem. Seems some of starches didn’t convert to sugar not enough time
The time works for most, but definitely change it up to what works for you. Are you at high altitude perhaps?
Hi everyone! Well, I had a Pressure Cooker XL and went to make rice pudding in it. When I went to check on it, there was milk running all over my counter. The milk obviously got into the main components of the cooker because it started going crazy turning on and off, and switching to different programs. Anyway, it ruined it. I have a new Instant Pot coming tomorrow, and I’m hoping i can cook rice pudding in it without having any trouble. That was a disaster!! Any ideas as to why that happened?
Oh no – that is a disaster! I’m sorry that happened to you Deanna. Was your gasket missing or not properly seated?
I was wondering if we can we substitute milk with almond milk for rice pudding? Thanks!
Hi Marissa – yes, that should work fine.
I just made this rice pudding and it is the best. My wife was very happy with the results (surprised too, since it came together so fast and easy). The hardest part of the entire process is waiting for the custard to boil. Thanks for putting it out here for us.
This sounds very good but I have a question before I attempt it. What is the reason/purpose of poring the egg-milk-vanilla though a sieve? Thanks
Hi Tom – it helps remove the little bits of egg that doesn’t get mixed in with the milk so your pudding is smooth and creamy.
Thanks Barbara..
Okay, I’ve tried rice pudding recipes twice now in the Instant Pot. Not impressed — till now. Your recipe is PERFECT! East and tasty. So glad I found you! Thanks.
I made this with rice milk and it turned out great!
That’s a fun idea. Thanks for sharing Shannon!
The flavor is delicious…but the rice was undercooked. I used Jasmine rice. I allowed it to cook longer after it boiled then also left the pot in the Instant Pot with the lid on on loosely for an additional 15 mins…still undercooked! I have the 6 qt Instant Pot. Any thoughts?
Hi Terri – are you sure you had a good seal and that it actually pressure cooker?
Hi Barbara. Sorry, you can disregard my previous comment. I saw the “Older post” section. A comment stated that there is no need to change the cooking time if doubling the recipe. So happy I can easily make more!
I absolutely love this rice pudding recipe. It was my first time using my new electric pressure cooker. If I would like to double the recipe should I do anything different in cooking time or anything else? Thanks so much.
Made this recipe tonight. It is good. I normally cook mine in the oven on a low heat all day and keep adding milk ( an old family recipe). I will be bringing some to my dad tomorrow to see if it passes the test. Thanks for the recipe!
Hi Michelle – be sure and stir some milk or cream into the pudding in the morning to bring it make to the perfect creaminess. Hope he loves it!
It was very good. It was a little too sugary for my taste. Next time, I will put it a little less than 1/2 cup, but overall it was great! Thank you! It was quick and easy!
Yes, I just made a note on the recipe to add a little less than 1/2 cup sugar. The raisins add to the sweetness.
I personally love my Karmin professional rice cooker 🙂
I’m new to pressure cooking. Is there a difference between turning the pot off after the 3 minute cooking time and waiting ten minutes….and just leaving it count up to the ten minutes WITHOUT hitting the cancel button?
Hi Amy – there isn’t any difference. I do it both ways. It’s just a matter of preference.
I have an old school pressure cooker not an Instapot. Will this recipe still work for me and my orignal pressure?
Hi Toni – it will if you can successfully cook rice in your pressure cooker. Just start your timing when your pressure cooker has reached pressure.
Ohhhhhh mah goshhhhhh! This was soooooo delicious! I grew up with a mom who made rice pudding but this WAS BY FAR THE BEST PUDDING IVE EVER HAD! I did, however, add a stick of cinnamon with the rice and took it out after I added the raisins. I’m a cinnamon lover…. so yummy!
Looks delicious. What would the cooking time be for brown rice? Didn’t see it in your post… thank you.
Never mind, i found your answer in another comment 🙂
I made this today (with 1/2 & 1/2, as well as extra vanilla & was AMAZED. I tasted like I spent hours making this, not less than 30 minutes! Thank you!!!!
Thanks Leah! I’m sure it was extra creamy with the half and half 🙂
I made this for a decadent breakfast, and it turned out better than I thought it would! I shared the recipe with everybody!
I like the way you roll Sondra – sometimes a decadent breakfast is exactly right. So glad you loved it. Thanks for sharing 🙂
Can these be made with skim milk?
Hi Erna – yes, but you may want to add an extra egg yolk to thicken it.
Made this last night and was it great. I’ve never made rice pudding before, but this recipe was a snap…will have to make double batch for company….will also try rum soaked raisins.
Do you need to adjust anything in this recipe if you want to double it?
Hi Mary – no, you don’t need to make any adjusts when doubling this recipe. Enjoy!
Going to try this with rum. Any tips? Other rice puddings with rum I found soak the raisins in it for four hours, and add some portion to the rice as well, but I’m not sure when in the process to add it to the pot.
I don’t have any experience adding rum to this recipe. But I would probably do as suggested and soak the raisins in the rum and then just stir in the raisins at the very end.
I’m going to try for a double batch. How shall I change the cooking time? I get the feeling that it should not be doubled, and I know that the release time can’t be doubled because it will zero pressure long before 20 minutes–my Instant Pot almost has none left after 10.
So, the steps as I understand them, would be:
1. 2 cups rice (I use white as it’s cheaper).
2. 3 cups water.
3. 1/2 tsp salt
4. Cook at high pressure for ?? minutes. (6?)
And so on, doubling everything–4 eggs, 3 cups milk and 2 cups sugar, 1 cup milk with eggs, etc.
Hi Luke – no need to double the cook time nor the natural release time with most recipes in the Instant Pot. Generally the only time I increase the cook time is if the cut of meat is twice as thick. Actually, occasionally when you double a recipe you may need to decrease the cook time due to the increased time it takes for the pot to come to pressure. But I would worry about that when doubling this recipe. Enjoy!
I am a diabetic will Agave work as opposed to sugar? Rice is bad enough for diabetics without the sugar too.
Hi Dave – I haven’t tried it, but it should work just fine. I would stir it in at the end to taste.
Made the oreginal recipe today and it is great. My wife has many fond memories of Grandma making rice pudding for her when she was sick, it was a big hit with her too. Next time I will try the Agave, I have had it in cheesecake and it was great.
Dave
Great – thanks!
I made this yesterday and it came out beautifully. I put it in a casserole dish and covered for fridge storage. It gets extremely thick once cooled. Any suggestions how to return it to its original creaminess? Thanks!
Hi Marge – so glad you enjoyed it. Stir in a little milk or cream and it will be as good the next day. You can eat it cold or warm it in the microwave for a few minutes.
Great recipe! Made this three days ago and it was gone right away (even though no one else in the house likes rice pudding).. Doubled the recipe today using almond milk and added toasted coconut and mini chocolate chips. Sooooooooo good!
Thanks Verna! What a delicious way to change it up.
Should I make adjustments if I use brown arborio rice?
Hi Barbara,
Can you please send me a modified recipe for my stove top pressure cooker? I know there are slight variances in time but don’t know how to modify.
Thanks,
Mary
Hi Mary – if you’re experienced at using a stove top pressure cooker, then you shouldn’t need to make any changes unless you know your pressure cooker releases a lot of steam while it cooks. If you’re new to it stove top pressure cookers, you’ll probably need to add a little more water to compensate for the extra steam.
do you use a rice cup to measure the rice or a real measuring cup?
Hi Marianne – I use a real measuring cup.
Thanks for the recipe. Why strain it and how big are the 8 servings? Also, is manual automatically on high because I don’t have a high button and am new to instapot.
Hi Heidi – you don’t have to strain the eggs, but it removes any string bits in the eggs so the pudding is smoother. Yes, the default on manual is high pressure. Here’s a couple of helpful posts for beginners. Have fun! https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
Since everyone in my house except for me is lactose intolerant, I need to substitute milk for this recipe. Do you suggest any other milk alternatives? We use almond milk generally, but I could buy others if they are better for pressure cooking in this recipe. Thank you!
Hi Jennifer – I made it with coconut milk in this recipe https://www.pressurecookingtoday.com/pina-colada-rice-pudding/ but I assume it would work well with almond milk too. Let me know if you try it. 🙂
This looks great! Just got an instant pot so I’m a bit confused! For step 1, when it says to turn off the instant pot and use a natural pressure release for ten minutes, what does this mean exactly? Should I let the rice, water, salt mixture go into “keep warm” mode for ten minutes and then release the pressure? Or completely turn off the pot and manually turn the valve so that it starts releasing pressure right away?
Thanks!
Hi Elana – congratulations on your new Instant Pot! Here’s a post that will help explain NPR and Quick Pressure Release https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/. You natural pressure release either way – letting it go to keep warm or turning it off. It’s really just a matter of preference.
Here’s another helpful post for a beginner https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Enjoy!
Thank you so much! I just made it this afternoon and it’s delicious!!
Great! Glad it was a hit 🙂
I was craving rice pudding so I made this today but I halved the recipe as I’m the only one who likes it around here. I halved everything except the vanilla and I used skim milk as that’s all I ever have in the house. I love the flavor and texture but I found the rice to be just a bit undercooked so I’ll try four minutes next time or maybe a bit long release time. Do you think that’s because I only made a half batch?
Thanks for being such a fountain of pressure cooker wisdom Barbara!
Thanks Susan 🙂 Since the rice cooks while the pressure cooker is coming to pressure and it will come to pressure faster with less liquid, it would make sense that it would need a little bit longer cook time if you halved the recipe. I think four minutes would be perfect. I never understand people that don’t like rice pudding 🙂
Wow, Barbara! I had a taste for some rice pudding and I came upon your pressure cooker recipe. I cooked it as instructed here except I substututed coconut for raisins. Yum! This will be good in the morning for Breakfast! Great job!
Thanks Beverly! I like the idea of eating it for breakfast 🙂
I don’t have a saute setting on my pressure cooker. What other setting could I use? I have other settings such as rices, stew, desserts, soups. THank you.
Hi Christy – if you don’t have a saute setting, just use one of the other buttons and cook with the lid off. Stew or soup should work just fine. Enjoy!
Thank you. I am mixing up a batch right now!
I cannot find that name of rice. Would Jasmine rice be okay to use?
Hi Wendy – yes, jasmine rice would work as well.
Thanks. I cannot wait to try this!
First recipe made in our new pressure cooker. My 12 year old and I think it’s a two serving recipe, since the two of us can’t stop eating it! Lol. Thanks so much for your help working out this new machine, I was a bit intimidated but am ready to take on a lot more now!
Hi Stacy – what a great way to start! I have a hard time eating just one serving too. Have fun with your new pressure cooker 🙂
Hi. Have you ever put a little nutmeg in this pudding. With other recipes it gives it a really good flavor, what do you think.
Hi Virginia – others have added nutmeg. I’m not a big nutmeg lover, so I don’t add it. But you definitely could.
How would you adjust the recipe when using sweet brown rice (or any brown rice)? Does arborio rice cook the same amount of time as regular white rice in the pressure cooker?
Hi Deb – yes, arborio rice cooks in the same amount of time as other white rices. Here’s how to make it with brown rice https://www.pressurecookingtoday.com/forbidden-black-rice-pudding-with-dried-cherries/ Enjoy!
So easy and so good! I only used one egg and half and half instead of the milk. My kids and I loved it!
Great! Thanks Tori 🙂
Could the rice pudding be made with brown rice?
If you want to make it with brown rice, you’ll want to use this recipe. https://www.pressurecookingtoday.com/forbidden-black-rice-pudding-with-dried-cherries/
This was my go in my brand new instapot. (My cookbook didn’t come with it so, desert came first) It was amazing. I used a cup of whole raw milk, a can of coconut milk, coconut (palm) sugar, and I don’t know how much cinnamon. I should have doubled the recipe as there isn’t much left. My only critique? There is no way this is 8 servings! 😉
Another winner, Barbara! So simple, and so tasty.
Can this be done without eggs or an alternative to the sauté option?
My pressure cooker doesn’t have a sauté option 🙁
Hi Catherine – even though your pressure cooker doesn’t have a saute button you should be able to select one of the pressure cooking buttons and saute in it with the lid off.
What is being strained in step #3 and why?
I have strained eggs before, but usually after cooking the pudding. Not before. Just wondering. Thank you!
Hi Mary – you’re straining out any of the egg (probably the chalazae) that isn’t combined with the milk so you have a smoother pudding. You can skip the step if you prefer.
I made this rice pudding and it was delicious!
Thanks Melody – so glad you enjoyed it!
This was mouthwatering! Thank you for sharing.
Thanks!
I just made this tonight for dessert and it is FANTASTIC!!! I used the rice I had on hand – a huge bag of white rice from costco – and used 1% milk as that’s what I had on hand. This is a nice, creamy, not too sweet, delicious dessert. And, so easy to make. Thank you for a wonderful recipe.
Thanks Natalie! That’s exactly how I feel about it 🙂
Excellent rice pudding ,turned out perfect,creamy and delicious,Thank You for sharing and your family for being the testers.
This recipe should come with a warning. I ate the whole thing and now my family doesn’t have dessert! 😉
lol Margi – fortunately, it’s so easy to make that you can quick make more and they’ll never know 🙂
Which is exactly what I’m going to do! And they’ll think I’m being so brave (!) for passing up dessert! Hee hee! Seriously, this is a recipe for the Favorites File. Thank you!
Barbara, I have tried this recipe for rice pudding. I have tried your recipe three times and still not working. I have followed recipe exactly. When I put in bowls after cooking then it is creamy and thin. But when I put it in refrigerator and it gets cold, it is so thick and solid. The last batch I made, even took all out of the custard cups and added a little over a cup of milk. It was then nice and creamy, but after was cold, was again way too thick. Is rice pudding supposed to be eaten warm and not cold.? Oh, and I am using the instant pot.
What could I be doing wrong? Thanks
Hi Linda – I almost always eat most of it warm. In fact, I have a hard time waiting for it to cool off enough to eat. But lots of people like it cold. The more fat in the milk or cream you use, the creamier it will set up cold in the fridge. Usually when I eat it cold, I just stir in some cream or milk until it’s my desired consistency.
Can this recipe be doubled?
Sure
I made this in my Instant Pot and it came out quite well. I think the kind of rice I was using (it was not arborio but a medium grain) needed a minute or two longer than the 3 minutes recommended. When we heated up leftovers in the microwave for breakfast, the extra cook seemed to make a difference. At first, I thought the recipe wasn’t working because it seemed a bit soupy. But after sitting, it did thicken very nicely, just as you stated in the recipe. I made this with 1% milk, but might try with evaporated milk next time as I have some on hand. It was so easy and turned out really well. Thanks, Barbara!
Thanks Margaret – so glad you enjoyed it! Definitely increase the cooking time if 3 minutes wasn’t long enough for the rice you’re using.
I made the pressure cooking rice pudding tonight and oh my! It was really, really good. I will add this to one of my favorite recipes. It is easy, I have the ingredients on hand always and it is so good. If you have not tried this recipe, give it a try. I did make mine with half cream half milk. I am new at pressure cooking so this was a fun recipe to try.
Thanks Mary! So glad you loved the rice pudding as much as we do. Have fun with your new pressure cooker.
Made this, soo good! I added a little ground cinnamon and grated lemon peel and also I used half milk and half heavy cream. Thank you for the great recipe!! Will keep this one forever.
I like the idea of adding lemon peel. Thanks so much Suzie! It’s definitely a keeper 🙂
Hi Barbara I live in the UK. Could you give me an idea of how much a cup of rice is? Over here we would measure by weight. Sounds like a brilliant recipe, really keen to try it. I have tried several of your recipes and all have been a big success. Thanks so much for sharing. Valary.
Thanks Valary! I weighed a cup of arborio rice for you and it weighed 200 grams. Enjoy!
Can you make with a non-dairy milk, like almond or coconut?
Can you use lower fat dairy milk?
Hi Caron – yes, you can use non-dairy or lower fat dairy milk. It just won’t be as rich and creamy but I make it with 1% some times and I’ve made it with coconut milk https://www.pressurecookingtoday.com/pina-colada-rice-pudding/
Just made this delicious pudding. I have tried some others with mediocre to disastrous results. This is so easy and my husband’s comment says it all – “Just like my grandmothers.”
Thanks for sharing Marilee! Glad it brought back fond memories.
We got and electric pressure cooker about 2 weeks ago and I am amazed at what we can cook in this and how FAST things cook! I have made this rice pudding twice now and it is amazing! It is fast, easy, creamy, and delicious! One thing I add is 1 TBS butter at the end. Another long cooking rice pudding recipe that I used to make had this butter and I think it just adds an extra richness. YUM! Thanks for this awesome recipe! Reminds me of the rice pudding my grandma used to make. 🙂
Thanks for taking the time to let me know how much you enjoy the recipe, and for sharing your tip for adding butter. Sounds like a delicious addition. Glad you’re having fun with your new pressure cooker!
The only rice I have in my house is Minute Rice. Would this work?
Hi Wendy – I haven’t tried it with Minute Rice, but I assume it would work. Just bring the water to a boil on the saute function. Add the rice, turn off the pressure cooker, cover it and let it sit for 5 minutes. Then proceed with step 2 – 5.
Made this tonight and it was super delish
Yet another excellent recipe! Just finished making this (to recipe) and it came out beautifully. Haven’t made (or even had) rice pudding in years. Thank you so much Barbara.
Can I use Uncle Ben’s long grain rice instead of what you suggested? My husband love’s rice pudding and I have the long grain rice at home always on hand.
Hi Jena – I haven’t tried it with Uncle Ben’s long grain rice. If it’s Uncle Ben’s converted rice, then you’ll need to decrease the cooking time. If it’s just regular long grain rice, no changes are needed. Enjoy!
Hi what adjustments would need to be made if using a stove top pressure cooker please?
Hi Lin – some stove top pressure cookers need more liquid. So just use the rice/water ratio that works in your stove top. I think everything else should be the same.
I’m new to pressure cooking got a new electric one will be trying some of these recipes
Welcome Lilian – this is a great, easy recipe to start with. Enjoy!
I have looked everywhere for a natural release mode.I don’t believe I have such, now what? I really want to try this rice pudding.new to pressure cooking. Have a new type,electric. The one they advertise on TV. I know they have come a long way from when us. Kids would run out of the kitchen when mom used hers!
Hi Theresa – no worries! For a natural release all you have to do is turn the pressure cooker off and it will release the pressure.
And very important, when you shut it off wait at least 15 minutes for the natural release to happen. It’s depressurizing at that time. My mother,received a pressure cooker at Christmas and she just wanted to plug it in and start cooking.
In this recipe I natural release for 10 minutes and then release any remaining pressure.
Just made My Favorite Pressure Cooker Rice Pudding Recipe in my IP pressure cooker…AMAZING! Tastes just like my mother’s. I am lactose intolerant so I made mine with almond milk and it tastes great. I’m sure it would work with coconut milk. Thank you, Barbara!
Thanks Jan! So glad I could help 🙂 I’ll have to try it with almond milk too.
Just what I was wondering! Thanks Jan!
This sounds like a great recipe. Do you think it could be made with full fat coconut milk instead of dairy milk?
Thanks Gloria – yes, I think that would work well. I made the pina colada rice pudding with mostly coconut milk https://www.pressurecookingtoday.com/pina-colada-rice-pudding/
Right On, Barb with this rice puddin’ recipe! Sent my 70-year-old husband into the Wayback machine to his childhood. I used Bob’s Red Mill short grain white which I believe is the best rice for puddings.
Thanks for all your hard work…love your site.
Thanks so great PattiAnn! Glad it was a hit.
I gave this recipe another try and had GREAT results! I’m sure I did something wrong the first time. Anyway, I made one batch with Arborio rice and one with Jasmine. Both were excellent.
I think what I like best about this recipe (over your earlier rice pudding recipe) is that it uses less milk. Both are very good though.
Thanks for the update Christine! Love that you tried it again with both Arborio and Jasmine rice and loved it.
I made this today and the end result tastes wonderful, but the texture was off. I somehow managed to get a slight curdled egg texture. I think it’s because I got distracted at the end and let it cook past the boiling point by a minute or so. I can’t think of any other reason this could have happened.
By the way, I used Jasmine rice since I didn’t have quite enough Arborio left, but I don’t think that had anything to do with the problem.
Hi Christine – did you mix the eggs with the 1/2 cup of milk really well before adding them to the pot?
I don’t remember but will definitely be sure to next time. Whatever the problem was I’m sure it was me. 🙂
That’s damn good ?
Thanx
There’s just something so comforting and welcoming about rice pudding. I love it!
This morning I made your newest creamy rice pudding recipe. The end result??? Absolutely delicious rice pudding. Since getting Instant Pot PC in Feb. 2014, I have made your wonderful 1st rice pudding recipe almost every week. I’ll probably use the newest recipe from now on because, as you said, it is faster & easier to make than the 1st one.
Thanks so much Arlene – I was hoping that everyone would love the new method as much as I do. Should I leave both recipes up, or should I just redirect everyone from the old recipe to the new one?
It’s nice to have choices so I’d suggest leaving both recipes up on your site.
Thanks!
I make your Creamy Rice Pudding frequently. It is a wonderful treat for my elderly father. I noticed that this new recipe cooks the rice in water and for only three minutes. Your Creamy Rice pudding recipe cooks the rice in milk for sixteen minutes. Can you tell us about these differences? I plan to try your new recipe this weekend after I get some whole milk from the grocery store.
Hi Karen – how great that you make the creamy rice pudding for your dad frequently. The Creamy Rice Pudding is cooked at low pressure and this rice pudding is cooked at high pressure, and the Creamy Rice Pudding is cooked in a larger volume of milk. I’ll look forward to hearing your opinion.
I love rice pudding but have never tried it with brown rice — or in the pressure cooker, for that matter. How much cooking time should I add?
If you love rice pudding, you’re going to love how fast, easy and delicious it is when made in the pressure cooker. Brown rice takes 22 minutes to cook. Of course, it will not be as smooth and creamy as arborio rice, but it is a delicious, better-for-you dessert.
Funny. I was just craving rice pudding, and I do LOVE your creamy rice pudding recipe. I have to study and see what is different about this version. Love me some rice pudding at room temperature. With whipped cream, of course.
Of course with whipped cream! Let me know how you like it.
My dad would love this pudding! I will have to make it for him!
Oh my goodness, I haven’t made rice pudding for years. I do love the stuff. I have some of your other recipes pinned to try and have yet to get to it….this one looks SO good and I have arborio rice that needs a new home besides my cupboard-what a good reason to make this recipe huh? 🙂
Wow, we can have rice pudding in just minutes! What a wonderful recipe—I may need to put a pressure cooker on my Christmas list.