Learn how to make easy Instant Pot rice pudding and then get inspired with our favourite variations and ideas below the recipe. You can use whole milk or dairy-free, sugar or another sweetener. Our recipe has an egg but it’s optional.
- 1 tablespoon butter or ghee
- 1 cup medium-grain white rice or Arborio rice
- 2 cups milk (whole milk or coconut milk for dairy-free will work best)
- 1 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup sugar (can swap with coconut sugar or honey)
- 1 egg (can be left out)
- Optional add-ins: 1/2 cup raisins, 1/3 cup nuts, 1-2 tablespoons shredded coconut, spices (cardamom, cinnamon, etc.)
- Turn the Instant Pot on and press the ‘Sauté’ button. Add the butter or ghee until melted.
- Add in the rice and “toast” it, stirring it around and coating it in the oil until fragrant.
- Pour in 1 cup of milk and all of the water, plus any extracts, sea salt or spices you will be using.
- Stir all ingredients to combine. Press ‘Keep Warm/Cancel’ to stop the Sauté function.
- Close the lid and make sure the valve is closed, then set the pressure cooker to ‘Manual’ on ‘High’ for 14 minutes. After 3 beeps the IP will start building up the pressure.
- In the meantime, whisk the egg with the remaining milk, and strain through a fine mesh strainer. Set aside.
- Once the Instant Pot finishes cooking, naturally release the pressure for 3-4 minutes, then use quick release to let off the rest of the steam. Open the lid.
- Press the ‘Sauté’ button again and now whisk in the egg and milk mixture.
- When the mixture has bubbled for 30-60 seconds, turn the Instant Pot off or ‘Keep Warm.’
- Serve hot or cold with desired toppings! We like fresh berries, orange zest, a dash of cinnamon, or whipped cream.
- If you want to cut back on sweetness, you can sweeten to taste. You might choose to add in honey, molasses, or brown rice syrup at the end instead, too.
- If you opt for dairy-free, use a full-fat coconut milk or something richer than it is watery – a common problem with commercial almond milk. Dairy-free versions will work best with Arborio rice.
- Serving Size: 2/3 cup (made with regular whole milk)
- Calories: 364
- Sugar: 23 g
- Sodium: 219.1 mg
- Fat: 8.3 g
- Saturated Fat: 4.5 g
- Carbohydrates: 62.3 g
- Fiber: 0 g
- Protein: 8.7 g
- Cholesterol: 66.3 mg
Keywords: Rice, Breakfast