Creamy Pressure Cooker Rice Pudding

This Pressure Cooker Rice Pudding is not only creamy and delicious, it’s also easy when made in your electric pressure cooker. You don’t need eggs to thicken this rice pudding, and the flavor and texture will impress you.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love making rice pudding for the family and over the years I’ve tried recipe after recipe. I’ve never had a recipe fail when it came to rice pudding but there were times where I found it to be a little too much effort. Thanks to the pressure cooker, making a creamy and perfect rice pudding no longer has to be difficult. 

Seriously, it’s as easy as placing the ingredients in the pressure cooker, starting it, walking away to play with your kids, or do some laundry, and then opening the lid and stirring. 

You can add raisins to your rice pudding if you like. My kids hate raisins, hubby and I love them. 

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Rice – Although most rice pudding recipes use short-grain rice, like arborio rice, I use long-grain rice for this recipe, as it’s usually what I have on hand. My rice pudding in the pressure cooker comes out creamy and delicious. I suggest rinsing the rice first in this recipe.
• Liquids – Water and milk – Having the correct ratio of water and milk in the pressure cooker will allow the rice pudding to cook in the pressure cooker without scorching the bottom.
• Spices – I use whole cinnamon sticks to flavor the rice pudding without changing the color. You can use a 1/4 teaspoon of ground cinnamon if you don’t have cinnamon sticks. I also add vanilla extract and salt.
• Sweetener – I use sweetened condensed milk to sweeten the rice pudding after it’s cooked.
• Bourbon-soaked raisins (Optional) – I love adding a bit of bourbon-soaked raisins to the top of my rice pudding. Feel free to leave these out if you aren’t a fan.

How to make Instant Pot Rice Pudding

First, if using raisins, soak them to rehydrate them. I like to soak my raisins in a little bourbon. If you want to keep it alcohol-free, soak them in hot water. I start to soak them about an hour before my rice pudding will be ready. And if you don’t like raisins in your rice pudding, skip this step. 

Next, give your long grain rice a quick rinse in a colander. You don’t have to rinse until the water runs clear, just a few seconds under the faucet.  

Pour long-grain rice, milk, water, and a pinch of salt into the pressure cooker insert and stir. Add cinnamon sticks and vanilla extract. Cover and cook on high pressure for 10 minutes. 

It’ll take a few minutes for your machine to rise to pressure. Once your machine reaches pressure, your 10-minute timer will begin. Once the 10-minute timer goes off, allow the machine to release naturally. This will take about 20-25 minutes. When ready to open the lid, switch the valve from seal to venting to ensure all the pressure is released. 

Once all the pressure has released, open the lid and remove the cinnamon sticks. Add in half a can of condensed milk. And stir. The rice pudding may appear watery but it will thicken once it cools a bit. 

You can serve this rice pudding on its own, with raisins, or with a little cinnamon sprinkled over the top.

Tanya’s Top Tips: 

• This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be more like a risotto. 
• Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker. 
• The bourbon-soaked raisins are perfect for other uses too, like adding to vanilla ice cream. I store them in a separate glass store to use in multiple recipes. However, the taste of the bourbon gets stronger and stronger as they sit. 
• Rice pudding can be eaten cold or warmed. I prefer warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days. I’ve never frozen rice pudding.

I hope you enjoy this rice pudding recipe as much as we do.

Looking for more pressure cooker dessert recipes? Try these out:

• 30 Instant Pot Dessert Recipes
• Instant Pot Bread Pudding
• Instant Pot Carrot Cake Cheesecake 
• Chocolate Cake Cake Bites
• Pressure Cooker Lemon Curd

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5 from 4 votes

Pressure Cooker Rice Pudding

This Easy and Creamy Pressure Cooker Rice Pudding Recipe is the perfect quick dessert. It’s sweetened with condensed milk, and it doesn’t have any eggs. You can serve it with raisins or without.

Course Dessert

Cuisine American

Keyword instant pot dessert, instant pot rice pudding, pressure cooker rice pudding

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Rise to Pressure and Narural Release 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 440kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• ½ cup long grain rice quickly rinsed
• 1 ½ cup water
• 1 ½ cup milk
• 4 cinnamon sticks
• 1 Tablespoon vanilla extract
• 1 pinch of salt
• 7 oz sweetened condensed milk
• ½ cup bourbon or hot water optional
• ½ cup raisins optional

Instructions

• Optional Step: Place raisins in a small bowl and pour bourbon or hot water over the raisins and set aside for an hour.
• Place rice, water, milk, and salt in pressure cooker insert and stir until combined. Place cinnamon sticks and vanilla extract into the pressure cooker. Cover and cook on high pressure for 10 minutes.
• Once the timer is up, allow the pressure cooker to naturally release.
• Once all the pressure is released, open the lid and stir in the condensed milk. Allow cooling for about 5 minutes. Serve with raisins or on its own. Serve warm or chilled.*

Suggested Tools

6 Qt Pressure Cooker

Video

Notes

• This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be different.
• Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
• Rice pudding can be eaten cold or warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days.

Nutrition

Calories: 440kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 496mg | Fiber: 3g | Sugar: 32g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 1mg

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This post was originally published on November 19, 2019 and has been updated with new information.