Instant Pot Rice Pudding Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Instant Pot Rice Pudding

THE TYPICAL MOM(4)
Yummly User: "Loved this! Great flavor! Quick and easy in the I…" Read More
11Ingredients
30Minutes
320Calories
Read Directions
Add to Meal Planner
Instant Pot Rice Pudding

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 1 cup rice (uncooked)
  • 1/2 cup sugar
  • 1 cup water
  • 1 1/2 Tbsp. butter
  • 2 cups milk (2% or whole is best)
  • 1 egg
  • 1/4 cup evaporated milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract (optional)
  • 1 pinch nutmeg (optional)
  • 1 pinch cinnamon (optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    320Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories320Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol80mg27%
    Sodium160mg7%
    Potassium350mg10%
    Protein10g20%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber0g0%
    Sugars33g66%
    Vitamin A6%
    Vitamin C4%
    Calcium25%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Reviewer Profile Image
    Yummly User a month ago
    Loved this! Great flavor! Quick and easy in the Instapot! I only cooked it for 6 minutes on the rice setting. Good texture for me, not al dente, not too soft.
    Reviewer Profile Image
    Yummly User 5 months ago
    Awesome will never by store bought again. Very quick and easy .
    Reviewer Profile Image
    Yummly User 5 years ago
    I’m mind blown that you can create creamy rice pudding in 15 minutes from start to finish by simply dumping ingredients into a pot. I usually make this on the stovetop, literally stirring for 45 minutes on medium heat so not to scorch the cream. Very meticulously letting it thicken then cool down in an ice bath... this is AMAZING. My rice was a little al dente, but am still new to Instant Pot cooking, so I believe my quick release should have been more controlled and gradually let out, as indicated on the recipe instructions. I substituted heavy cream for evaporated milk. Used medium grain rice which has more starch so I used an additional 1/4 cup of milk, making it 2 1/4 c total, but could have went with 2 1/2 c. milk total, As it was pretty thick once sautéing at end. I will DEFINITELY be making this for YEARS to come and in double batches.
    Reviewer Profile Image
    Yummly User 5 years ago
    This was Delicious! Very easy to make. Perfect for a cold rainy day. It's one of those things that you question before making but if you follow directions you will be very happy. It doesn't make much so I may double the recipe.

    PlanShop