Pressure Cooker Rice Pudding

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

Cook Time 10

Rise to Pressure and Narural Release 40

Total Time 55

Servings people

Calories 440kcal

Author Tanya

Equipment

6 Qt Pressure Cooker

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.*

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