How To Make Instant Pot Rice Pudding
If you want to cut back on sweetness, you can sweeten to taste. You might choose to add in honey, molasses, or brown rice syrup at the end instead, too. If you opt for dairy-free, use a full-fat coconut milk or something richer than it is watery - a common problem with commercial almond milk. Dairy-free versions will work best with Arborio rice.
If you want to cut back on sweetness, you can sweeten to taste. You might choose to add in honey, molasses, or brown rice syrup at the end instead, too. If you opt for dairy-free, use a full-fat coconut milk or something richer than it is watery - a common problem with commercial almond milk. Dairy-free versions will work best with Arborio rice.
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup water
- 1 tablespoon butter or ghee
- 1 cup medium-grain white rice or arborio rice
- 2 cups milk (whole milk or coconut milk for dairy-free w
- 1/2 cup sugar (can substitute with coconut sugar or honey
- optional add-ins: 1/2 cup raisins 1/3 cup nuts, 1-2 tablespoons shredded coconut, spices (cardamo
- Carbohydrate 3.06940041666667 g
- Cholesterol 2.45 mg
- Fat 0.539765833333333 g
- Fiber 0.00110416666666667 g
- Protein 2.02846125 g
- Saturated Fat 0.335795833333333 g
- Serving Size 1 1 Serving (122g)
- Sodium 66.7788333353368 mg
- Sugar 3.06829625 g
- Trans Fat 0.0279463333333333 g
- Calories 28 calories
Step-by-step
- Turn the Instant Pot on and press the 'Sauté' button.
- Add the butter or ghee until melted.
- Add in the rice and "toast" it, stirring it around and coating it in the oil until fragrant.
- Pour in 1 cup of milk and all of the water, plus any extracts, sea salt or spices you will be using.
- Stir all ingredients to combine. Press 'Keep Warm/Cancel' to stop the Sauté function.
- Close the lid and make sure the valve is closed, then set the pressure cooker to 'Manual' on 'High' for 14 minutes. After 3 beeps the IP will start building up the pressure.
- In the meantime, whisk the egg with the remaining milk, and strain through a fine mesh strainer. Set aside.
- Once the Instant Pot finishes cooking, naturally release the pressure for 3-4 minutes, then use quick release to let off the rest of the steam. Open the lid.
- Press the 'Sauté' button again and now whisk in the egg and milk mixture.
- When the mixture has bubbled for 30-60 seconds, turn the Instant Pot off or 'Keep Warm'.
- Serve hot or cold with desired toppings! We like fresh berries, orange zest, a dash of cinnamon, or whipped cream.
My Simple Instant Pot Rice Pudding Recipe: A Busy Mom's Delight
Life as a mom is a whirlwind. Between school runs, work deadlines, and the never-ending cycle of laundry, finding time for anything beyond the bare minimum feels like a luxury. Dinner often becomes a race against the clock, and dessert? Well, dessert is usually a distant, delicious dream. But then I discovered the magic of my Instant Pot, and suddenly, even elaborate desserts became attainable. This Instant Pot rice pudding recipe has become a lifesaver – a quick, easy, and delicious treat that I can whip up even on my busiest days. It’s creamy, comforting, and adaptable enough to satisfy even the pickiest eaters in my house.
The best part? This recipe takes mere minutes to prepare, and the Instant Pot does all the heavy lifting. No more slaving over a stovetop, constantly stirring and monitoring. I simply throw in the ingredients, set the timer, and let the Instant Pot work its magic. This gives me precious time back in my day to focus on other essential tasks or simply relax and enjoy a well-deserved moment of peace. It's a perfect example of how a little kitchen innovation can make a big difference in a busy life.
I’ve tweaked this recipe over time, experimenting with different types of milk (whole milk remains my favorite for its rich creaminess, but coconut milk makes a wonderful dairy-free alternative), sweeteners (a touch of honey adds a delightful depth of flavor), and add-ins. Raisins, nuts, shredded coconut – the possibilities are endless! It’s a wonderfully versatile recipe that allows for endless customization based on your personal preferences and what's available in your pantry. My kids love it with a sprinkle of cinnamon and a dollop of whipped cream; I often enjoy mine plain, savoring the simplicity of perfectly cooked rice bathed in creamy milk.
This recipe isn’t just about convenience; it’s about creating happy memories. The aroma of warm rice pudding filling the kitchen is a comforting reminder that even amidst the chaos of daily life, there’s always time for a little sweetness. It’s a small act of self-care, a little indulgence that makes the world feel a bit brighter, a bit more manageable. And the fact that it’s so incredibly easy to make? That’s just the icing on the cake (or perhaps, the whipped cream on the rice pudding).
So, whether you're a busy mom like me, a harried professional, or simply someone who appreciates a delicious dessert without the fuss, I highly recommend giving this Instant Pot rice pudding recipe a try. It’s a game-changer, a little slice of heaven that can be enjoyed any day of the week.
Ingredients I Use:
- 2 Eggs
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 Cup Water
- 1 Tablespoon Butter or Ghee
- 1 Cup Medium-Grain White Rice or Arborio Rice
- 2 Cups Milk (Whole Milk or Coconut Milk for Dairy-Free)
- 1/2 Cup Sugar (Can Substitute with Coconut Sugar or Honey)
- Optional Add-ins: 1/2 Cup Raisins, 1/3 Cup Nuts, 1-2 Tablespoons Shredded Coconut, Spices (Cardamom, Cinnamon)
Beyond the ease of preparation and the delightful taste, this recipe holds a special place in my heart. It reminds me that even amidst the relentless demands of motherhood, there’s always room for a little bit of sweetness, a little bit of self-care, and a whole lot of love.
