Instant Pot Rice Pudding

photo by Jonathan Melendez



- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup arborio rice
- 1 1⁄2 cups water
- 1 pinch salt
- 2 cinnamon sticks
- 2 cups whole milk
- 1⁄3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon, plus more for serving
- 1⁄4 teaspoon freshly ground nutmeg
- 1 tablespoon unsalted butter
- 1⁄2 cup raisins (optional)
directions
- Add the rice, water, salt and cinnamon sticks to the bowl of a 6-quart or larger Instant Pot. Give it a stir and then lock the lid, making sure the valve is set to seal. Pressure cook on high for 5 minutes, and do a natural release for 10 minutes before manually releasing any residual steam inside.
- Carefully open the Instant Pot and discard the cinnamon sticks. In a large bowl, whisk together the milk sugar, egg, vanilla, ground cinnamon and nutmeg. Stir into the cooked rice and set the machine to sauté on low.
- Cook, stirring often, until the pudding has thickened, about 5 minutes. Turn off the machine and carefully remove the inner bowl. Stir in the butter and raisins and serve either warm or transfer to a container to chill until ready to serve. If the pudding thickens too much, you can thin it out with a splash or two of milk before eating.