Instant Pot Rice Pudding Recipe (2024)

Melissa must be slipping. Rarely does she miss an opportunity to suggest the addition of bourbon to a recipe that takes to it well. How about bourbon soaked raisins here? Or as a sub for some of that vanilla extract?

A variation is to add small-diced candied orange or lemon slices or candied ginger to cook along with the rice. The higher cooking temperature mellows out what might ordinarily be too dominate a flavor. My favorite is to use 2 to 3 Trader Joe's candied orange slices then serve warm with a pinch of ground cardamom and finely chopped pistachios. Can also completely replace milk with TJ's coconut cream or coconut milk. Adjusting the liquid +/- can make for a best served +warm or -cold.

The benefit of the Instant Pot is not speed— it is not speedy—it’s being able to walk away from the kitchen and do other things while supper cooks: take a shower, a nap, tackle a big job like catching up on the laundry, or watch a movie with your child. The beauty of the Instant Pot is being able to do two things at once.

Trying to ask this without sounding snarky. If you have to chill for two hours to get the desired result, why use the pressure cooker pot? I'm thinking you could arrive at chilled rice pudding more quickly with this method, but that's the only advantage which isn't an advantage if you like your pudding warm - yum!

@Cathy: You're right: warm rice pudding works quite well. At warm temperatures, the essential oils in the pudding's spices volatilize, increasing fragrance. That's why spiced breads/cakes, e..g, Swedish cardamom buns, or most liqueurs, taste better when served after very brief microwaving.

I didn't have a cinnamon stick, but the orange zest smelled so good that I doused the raisins in Cointreau, which bumped the flavor in that direction. It was good warm, and later it was good cold.

Would this work with a regular pot on the stove, cooking the ingredients in step #1 the amount of time you would normally cook rice? It looks delicious but I don't have an Instant Pot.

This is often eaten in Scandinavia around Christmas time, either as a main course (warm without whipped cream), or chilled as here. Make a fun party with it, by adding coarsely chopped almonds, and one whole. The person finding the whole almond wins a price. See also https://en.wikipedia.org/wiki/Risalamande

Has anyone tried this with dairy-free milk?

Not snarky at all. While the pressure cooker can be a wonderful tool, it is not uncommon for the "speedy and simple" recipes espoused by Instant Pot evangelists to elide shortcomings, pressurizing times and other things that make the time difference between cooking in the Instant Pot and cooking on the stove in a sauce pan, pot or dutch oven not as great as it may seem. Knowing about these things helps people make good choices about the best tool to use.

Good and easy - used oat milk, 2 T brown sugar, more cinnamon

Delicious and so easy! My only change was to reduce the sugar to 1/4 cup, and it was still plenty sweet. The orange zest gives the pudding such a lovely flavor, and I love being able to do other things while the instant pot does its work.

This was delicious with short-grain jasmine rice. I added bourbon-soaked raisins and they were a great addition. Because the pudding called for two egg yolks and I don't like to waste, I made little lemon meringues with the leftover whites (see Mark Bittman's Vanilla Meringues for a two-egg white recipe). The meringues were a simple add-on to the deserts I'll be bringing to my friend's Diwali celebration tomorrow.

We did 1/4 cup maple syrup instead of can sugar and skipped the heavy cream. Added additional 1/2 c milk with the egg yolks. Plenty rich! And also 1/4 t cardamom. Delicious :)

It's one strip of zest, as in one large piece that can easily be fished out of the pudding when done.

Orange zest should not be optional! Really gives this a greater level of deliciousness. Agree that it is even greater cold the next day. Used cardamom - followed recipe exactly except for sugar - used scant 1/3 which was sweet enough. Can’t figure out how some got curdled milk or undercooked rice.

It was meh... if you like rice soup go for it. definitely not the rice pudding of my childhood

I did not like this type of rice, not used here, not in this dish. Too much toothiness, or wrong mouth feel…very large baubles for rice pudding. Next time I’ll use regular old rice, I’ll increase the milk accordingly, and I’ll use a little more sugar. But I do sincerely appreciate this as a base recipe. So easy to just—-set it and forget it—and end up with dessert!

The benefit of the Instant pot is you never again burn the rice on the stovetop. It's automatic.

My mother made rice pudding with raisins often but always included whole eggs from the beginning. She poured the mixture into individual ramekins and the eggs formed a delicious custard on the top. I would never add egg yolks without cooking them.

I have no complaints about this recipe. I used the suggested substitution of vanilla extract for vanilla beans, and even accidentally threw the cream in with the milk before starting the instant pot; still turned out extra yummy! Will definitely make again.

Has anyone tried to whip the egg whites and then fold them into the rice pudding? Seems like a good way to use the whole egg.

I made this while home sick - wanting some easy comfort food. It was super easy and exactly the thing I was looking for. I chopped dates in place of the raisins, used a strip of lemon zest instead of orange and the tablespoon of vanilla instead of the bean. For those who are more interested in warm rice pudding, I can confirm that this was delicious both warm & cold. I'd love to figure out how to do this with brown rice - I'm sure it's possible by increasing the liquid and the cook time.

Thicker than anticipated but so good!

I make this a lot because its so delicious and easy. A variation is to use the orange peel for flavoring, and mash a ripe banana with a bit of the cream and a cap full of dark rum. After stirring in the egg yolk/cream mix until pudding is thickened, stir in the mashed banana.

Egg yolk substitute: 1T cornstarch, 2T water

It's best eaten warm--as soon as it's ready

This was very good and easy. The cinnamon and orange were subtle and just the right touch. I’ll try it with lemon rind (suggested in one of the comments) and ?? a cardamom pod or two next time.Regarding the recipe, could you please provide the weights for the ingredients in addition to, or instead of, the volume? Thank you.

It's a delicious rice pudding, but I liked it best right after it was done cooking. I loved it warm. I used 1/4 cup sugar but I am going to use just 3 Tablespoons next time. It was a little sweet for me.

Followed exact instructions with instant pot, burned to bottom. What’s the fix?