Don’t you just love those recipes that remind you of your childhood? The ones that are warm, thick and creamy that make you want to sink into the sofa with a good book as you listen to the sound of the rain hitting the window.
For me, one of the coziest dessert-like treats would definitely be rice pudding. What I love about it the most is its versatility. This rice pudding Instant Pot recipe can be enjoyed hot, forget serving it, just dig your spoon straight into the pot as it comes off of the stove or it can be served cold later, as a cool sweet treat for Sunday afternoons. Adding a dash of milk to cold rice pudding thins it just a little,(as it thickens up when it is cold) giving it that luscious consistency that everyone craves.
Varying your rice pudding cooking methods makes things really interesting. Why not try making instant pot rice pudding? With the help of your pressure cooker you can make the most delicious pressure cooker rice pudding in as little as 30 minutes!
Ingredients and Directions
Instant Pot Rice Pudding Recipe
- 2 cups of full fat milk try semi-skimmed if you are on a bit of a calorie count
- 1 ¼ cups of water
- 1 cup of white rice or alternatively try using your favorite rice or long grain rice as that gives the rice pudding a more complex flavor
- One 14 oz or 400g can of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- ½ a teaspoon of ground nutmeg
- A pinch of salt
- Rinse your of rice well in a colander and allow the excess water to drain.
- Open up your pressure cooker and add the water, full-fat milk, a pinch of salt, cinnamon and ground nutmeg together with the drained rice. Stir the ingredients well.
- Place the lid on the pressure cooker, making sure the seal is correctly in place and that the steam vent is closed.
- Allow your rice pudding to cook in the pressure cooker for 20 minutes and then following the instructions that came with your pressure cooker, release the steam and open it up. (Make sure you follow the manufacturer’s instructions here or the results can be disastrous.)
- Once the pressure cooker has depressurized, empty the contents of the can of sweet condensed milk and the vanilla extract into the cooker and stir until all the ingredients until they are fully combined and the rice pudding has a thick and creamy consistency. Serve while hot or allow the rice pudding to cool and then transfer it to the fridge for it to chill and serve when cold. (Remember to add a splash of milk to cold rice pudding.)
Ready to take your rice pudding to the next level? Rice pudding tastes great when accompanied with fruit. Try topping your rice pudding with sweet raspberries, zingy blueberries or juicy cherries.
Or what if you have already broken the diet for this week and want to enjoy your rice pudding alongside something a little more sinful? How about adding a little cocoa powder to your rice pudding or stirring in some chocolate chips or broken pieces of chocolate and enjoy that velvety smooth choco taste.
Not a chocolate fan, but you have a sweet-tooth? Try heating up a cup of brown sugar with a teaspoon of butter in a small pan on a low heat until it dissolves (be careful not to burn it). Allow that to cool and when it does stir in a cup and a half of double cream and voilá, you will have created the perfect caramel sauce to mix in with your rice pudding.
Almond milk, coconut milk, candied ginger, walnuts and cashews can also be the perfect ingredients for you to spice up your rice pudding (don’t try them all together though).
Are you feeling left out because of the lack of lactose-free recipes on the internet? Well, then this recipe is definitely the exception. Swap the milk for 2 cups of unsweetened lactose-free milk and use 1 can of lactose-free condensed milk, reduce the water to just 3/4 of a cup and hey presto!
Play around with the above mentioned ingredients for you to create the rice pudding recipe your family will love this snacktime.