Instant Pot Rice Pudding Recipe
Ready to take a walk down memory lane and give this pressure cooker rice pudding recipe a try? Great! It is so easy to make that you will be tempted to do so at every opportunity you get, and with the following recipe it will taste a thousand times better than any rice pudding you could pick up at the supermarket - I promise!
Apron on and pressure cooker to hand? Let’s get started. Here are all the ingredients you will need to make the richest instant pot rice pudding, the great part about this recipe is that it uses only basic ingredients, you will probably already have most of them sat in your pantry. That will save you time in the supermarket (win win!).
Ingredients
- 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
Instructions
- 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.)