This creamy, custard-like Instant Pot rice pudding recipe is so delicious and easy to make, it just might become your new favorite rice pudding dessert. It is wonderful on its own with a sprinkle of cocoa powder, or cinnamon and maple syrup with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Blueberry Maple Compote. Like many instant pot recipes, this easy dessert has a quick cooking time of 25 minutes.
This creamy rice pudding is made with Arborio rice. Arborio rice (risotto rice) is an Italian short-grain rice named after the city of Arborio. When cooked, it becomes very creamy. A substitute would be sushi rice, short grain rice, brown rice or basmati rice to get that perfect texture. Also you can use whole milk Use this easy recipe to make the best rice pudding dessert for your whole family anytime of the year.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup Arborio rice, rinse rice and well drained
- 2½ cups almond milk, divided
- 2 tablespoons maple syrup
- 1 teaspoon real vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
Optional toppings and garnish:
- Fresh berries
- Dried fruit
- Whipped cream
- Warm berry compote
- Ground cinnamon
- Real maple syrup
- Cinnamon stick
Equipment
- Instant Pot
- Medium bowl
Instructions
- Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and give it a good stir until coated in the oil and lightly toasted, approximately 2 minutes.
- Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
- Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
- Meanwhile, whisk eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
- When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
- Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
- Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.
- Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
- Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!
Storage Instructions
Store any leftover creamy pudding in an airtight container and refrigerate for up to five days.
You May Also Like
- Instant Pot Lemon Parsley Chicken Risotto
- Instant Pot Blueberry Maple Compote
- Instant Pot Apple Cinnamon Cheesecake
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Creamy Instant Pot Rice Pudding
This creamy, custard-like Instant Pot rice pudding recipe is so delicious and easy to make, it just might become your new favorite rice pudding dessert. It is wonderful on its own with a sprinkle of cocoa powder, or cinnamon and maple syrup with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Blueberry Maple Compote.* Like many instant pot recipes, this easy dessert has a quick cooking time of 25 minutes.
This creamy rice pudding is made with Arborio rice. Arborio rice (risotto rice) is an Italian short-grain rice named after the city of Arborio. When cooked, it becomes very creamy. A substitute would be sushi rice, short grain rice, brown rice or basmati rice to get that perfect texture. Also you can use whole milk Use this easy recipe to make the best rice pudding dessert for your whole family anytime of the year.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup Arborio rice, rinse rice and well drained
- 2½ cups almond milk, divided
- 2 tablespoons maple syrup
- 1 teaspoon real vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- Optional toppings and garnish:
- Fresh berries
- Dried fruit
- Whipped cream
- Warm berry compote
- Ground cinnamon
- Real maple syrup
- Cinnamon stick
Instructions
- Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and give it a good stir until coated in the oil and lightly toasted, approximately 2 minutes.
- Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
- Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
- Meanwhile, whisk eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
- When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
- Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
- Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.
- Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
- Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!