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You’ll love this nostalgic Rice Pudding recipe, which you can easily make in your Instant Pot. It is the best kind of comfort food, with its rich vanilla-cinnamon flavor that everyone loves.
One bite of this rice pudding, and you’ll feel like you’re sitting in your Grandma’s kitchen. I wanted to create the same cozy feeling of being in Grandma’s kitchen but with an updated twist. I used my Instant Pot to make my favorite rice pudding quicker and easier. I love how hands-off the recipe is while still creating a creamy, sweet treat. This rice pudding has the perfect amount of vanilla and cinnamon, which I am obsessed with, and when you make this recipe with the Instant Pot, you will be obsessed with it, too!
Ingredients
Here’s everything you need to make this recipe, including substitutions.
- 1 cup medium-grain white rice – Medium-grain rice creates that perfect balance of creaminess and slight chew. Arborio (risotto rice) or sushi rice are both great substitutes.
- 2 cups whole milk + 2 cups half-and-half – This combo gives the pudding its rich, silky texture. To make it dairy-free, you can use all milk for a lighter version or sub in coconut or oat milk.
- ½ cup granulated sugar – Just the right amount of sweetness without going overboard. Adjust to taste if you prefer things less sweet.
- ¼ teaspoon salt – Balances all the flavors and keeps things from tasting flat.
- 1 teaspoon vanilla extract – Adds warmth and depth of flavor—pure vanilla is best here if you have it.
- ½ teaspoon ground cinnamon – A classic, cozy spice. Adjust to taste.
- ¼ cup raisins (optional) – These plump up beautifully in the warm pudding. Not a fan? Skip them or swap them for chopped dried apricots or dates.
- 2 tablespoons unsalted butter (optional) – Stirring in butter at the end takes things to luxurious territory. Totallyoptional but highly recommended.
How To Make Instant Pot Rice Pudding
To make this recipe, you’ll need to use the pressure cooking and sauteeing settings on your Instant Pot. Let me show you how:
Step-By-Step Instructions:
- Combine: In the Instant Pot insert, add the rice, milk, half-and-half, sugar, and salt. Stir well to dissolve the sugar and evenly distribute everything.
- Pressure cook and naturally release: Lock the lid and set the valve to Sealing. Select Manual or Pressure Cook and cook on high pressure for 15 minutes. Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes. Then, carefully do a quick release to release any remaining pressure.
- Stir and sauté: Open the lid and give everything a stir. It will still look pretty liquidy—don’t worry! Turn on the Sauté function.
- Thicken it up: Stir in the vanilla, cinnamon, and raisins (if using). Add butter now for extra richness. Let the pudding simmer, stirring frequently, until it thickens to your desired consistency—about 5–10 minutes.
- Serve and enjoy: Ladle into bowls and top with whipped cream and a dusting of cinnamon if desired. Serve warm for extra comfort, or chill it in the fridge if you like it cold and creamy.
Top Recipe Tips
Use medium or starchy rice – Avoid long-grain varieties like basmati or jasmine, which won’t break down enough to get that classic pudding texture.
Stir frequently while thickening – This prevents sticking and helps it cook evenly.
Don’t skip the salt – It brings out all the sweet and warm flavors, even in a dessert!
Instant Pot Rice Pudding
Equipment
- measuring cups and spoons
- Mixing spoon
- Ladle
- Serving bowls
Ingredients
- 1 cup medium-grain white rice, Arborio or sushi rice work great also
- 2 cups whole milk
- 2 cups half-and-half
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, plus extra for sprinkling
- ¼ cup raisins, optional
- 2 tablespoons butter, optional
- Whipped cream, optional for serving
Instructions
Combine Ingredients:
- In the Instant Pot inner pot, combine the rice, milk, half-and-half, sugar, and salt. Stir well to ensure the sugar is dissolved.
Pressure Cook:
- Close the Instant Pot lid and set the valve to “Sealing.”
- Select “Manual” or “Pressure Cook” and set the timer for 15 minutes at high pressure.
Natural Pressure Release:
- Allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure.
Stir and Thicken:
- Carefully open the lid. The rice pudding will be quite liquid at this stage.
- Select “Cancel” and then “Sauté” on the Instant Pot.
- Stir in the vanilla extract, cinnamon, and raisins (if using).
- If you would like a very rich pudding, stir in the butter now.
- Continue to stir frequently as the pudding simmers. It will thicken as the liquid reduces. This will take about 5-10 minutes.
Serve:
- Once the rice pudding has reached your desired consistency, turn off the Instant Pot.
- Ladle the rice pudding into bowls.
- Add whipped cream and sprinkle with extra cinnamon, if desired.
- Serve warm, or chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instant Pot Rice Pudding Recipe FAQs
I recommend using medium-grain rice as long-grain rice will result in a less creamy texture, and brown rice may take more time to cook, creating a different texture as well. However, Arborio, or sushi rice, will work well as a substitute for medium-grain rice.
This is normal at first. When you open the lid to the Instant Pot, the rice pudding will be in a liquid state, but as you stir the liquid on the saute setting, it will start to thicken.
Not at all. This is a completely optional addition. They are definitely a favorite for all the Grandmas to add, but you can leave them out or switch them out for cranberries, chopped dates, or even some chocolate chips.
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