Instant Pot Rice Pudding – Set It and Forget It
Creamy Instant Pot rice pudding made with whole milk, butter and vanilla. It cooks on Low Pressure without constant stirring or a separate finish on Sauté.
This Instant Pot rice pudding combines short-grain rice, whole milk, vanilla and butter for a creamy pudding with a little bit of sweetness. Cooking it on low pressure removes the need for constant stirring or a lengthy finish on Sauté, making it a largely hands-off dessert or sweet main meal.
Rice pudding is a familiar favourite in the UK, and I still remember eating the tinned supermarket versions as a child, usually topped with a big spoonful of jam. They don’t exist here in Austria (the closest thing is Müller Rice Pudding in the fridge), and although stovetop rice pudding gives the best texture, it also means standing over the pan and stirring for the best part of an hour.
I began experimenting with the Instant Pot after finding that many recipes pressure-cook the rice in water, then require another 20 minutes of stirring while the milk reduces. That method saves very little time and doesn’t produce the creamy, milk-cooked texture I associate with proper rice pudding.
This recipe cooks the rice directly in milk without scorching or requiring constant attention. Add everything to the pot before dinner, let the Instant Pot do most of the work, then leave the pudding to stand for a few minutes before serving.
Why Cook Rice Pudding in an Instant Pot?
Traditional stovetop rice pudding needs regular stirring to prevent the milk from catching as the rice slowly cooks. Using an Instant Pot set to Low Pressure allows the rice to cook directly in sweetened milk without constant attention or a separate 20-minute finish on Sauté.
Once the pressure releases, the pudding only needs a thorough stir and a short rest to reach its creamy consistency. You can add everything to the Instant Pot before dinner and serve the rice pudding soon afterwards, without repeatedly returning to the stove.
I also use the pressure cooker for cooking oat groats in the Instant Pot when I want a hands-off breakfast.
Ingredients for Instant Pot Rice Pudding
- Pudding rice: This short-grain rice softens readily and releases enough starch to give the pudding its creamy texture; Arborio rice is the closest widely available substitute.
- Milk: Whole milk provides the richness and creamy consistency without requiring cream or condensed milk. For a vegan version, use full-fat oat milk in the same quantity.
- Water: A small amount of water thins the milk during pressure cooking and helps the Instant Pot reach pressure reliably.
- Sugar: Granulated or caster sugar sweetens the pudding without changing its flavour or colour.
- Butter: Butter rounds out the flavour and gives the finished pudding a smoother consistency. Vegan butter also works fine if you wanted to make it vegan.
- Salt: A small amount of salt balances the sweetness and strengthens the dairy flavour.
- Optional Flavours: Add vanilla extract to the pudding after cooking, or finish each serving with a light sprinkling of nutmeg or cinnamon.
How to Make Instant Pot Rice Pudding
Add everything to the Instant Pot
Add 200 g pudding rice, 100 ml water, 600 ml whole milk, 80 g sugar, 25 g butter, 1 teaspoon vanilla extract and ¼ teaspoon salt to a 5.7-litre/6-quart Instant Pot. Stir thoroughly so the sugar is distributed and the rice lies evenly across the base.
Cook on low pressure
Secure the lid, set the valve to Sealing and cook on Low Pressure for 12 minutes.
This gentler setting allows the rice to cook directly in the sweetened milk without scorching or requiring a separate finish on Sauté. Avoid High Pressure, as the more intense heat will cause the milk to catch on the base and the sugar to burn.
Release the pressure naturally
Leave the pot undisturbed for a 15-minute natural release, then carefully release any remaining pressure.
Avoid an immediate quick release because the hot milk and starchy rice may foam through the valve.
Stir and leave to thicken
Stir the pudding thoroughly, scraping across the base of the pot. Leave it uncovered for 5–10 minutes, stirring once or twice, until the milk forms a creamy sauce around the tender rice.
Adjust and serve
If the pudding becomes too thick, stir in additional milk 50 ml at a time. Serve warm with a light sprinkling of nutmeg or cinnamon, and a big dollop of jam.
How to Reheat Rice Pudding
Rice pudding thickens considerably in the fridge, so stir in a little milk before reheating. Warm it gently in a saucepan over low heat, stirring regularly, or microwave individual portions in 30-second intervals, stirring between each one. Add more milk as needed until the pudding is creamy and heated throughout.
Instant Pot Rice Pudding
Equipment
- 1 Instant Pot
Ingredients
- 200 g pudding rice unrinsed, Arborio works well too
- 600 ml whole milk
- 100 ml water
- 80 g granulated or caster sugar
- 25 g unsalted butter
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract optional
- Ground cinnamon or freshly grated nutmeg to serve, optional
- Jam to serve, optional
Instructions
- Add the pudding rice, milk, water, sugar, butter, vanilla and salt to a 5.7-litre/6-quart Instant Pot. Stir thoroughly and spread the rice evenly across the base.
- Secure the lid and set the valve to Sealing. Cook on Low Pressure for 12 minutes.
- Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure. Do not use an immediate quick release.
- Open the lid and stir thoroughly, scraping across the base of the pot. Leave the pudding uncovered for 5–10 minutes, stirring once or twice, until creamy.
- If the pudding is thicker than desired, stir in additional milk, 50 ml at a time.
- Serve warm with nutmeg or cinnamon and a spoonful of jam, if using.
Notes
Variations and Substitutions
- Spiced rice pudding: Add ½ teaspoon ground cinnamon or ¼ teaspoon ground cardamom before pressure cooking. Nutmeg is better grated over the finished pudding.
- Orange and vanilla: Add two broad strips of orange zest before cooking, avoiding the bitter white pith. Remove them before serving.
- Raisin rice pudding: Stir 75 g raisins into the cooked pudding while it stands. This softens them without allowing them to catch on the base.
- Jam-topped: Serve each bowl with strawberry, raspberry, blackberry or another slightly tart jam to balance the sweet milk.
- Rice substitution: Arborio or another short-grain white rice can replace pudding rice in the same quantity. Avoid long-grain and instant rice because they produce a different consistency.
- Sweetness: Begin with 80 g sugar. For a sweeter pudding, stir additional sugar into the hot pudding after cooking; brown sugar can be used for a deeper, lightly caramelised flavour.
Instant Pot Rice Pudding FAQs
Yes. Arborio and other short-grain white rice varieties release enough starch to create a creamy pudding, although the grains may remain slightly firmer. Avoid instant or parboiled rice because the texture and cooking time will differ.
Low Pressure cooks the rice gently in the sweetened milk without scorching the base. High Pressure creates more intense heat, increasing the risk of the milk catching and the sugar burning.
The pudding will initially look loose when the lid is opened. Stir it thoroughly and leave it uncovered for 5–10 minutes so the rice can absorb more milk.
Stir in additional milk, approximately 50 ml at a time, until it reaches your preferred consistency. Rice pudding continues thickening as it stands and cools, so leave it slightly looser than you want when serving.
For more guidance on storing and reheating rice, this page provides additional information.
Yes, although the texture will become firmer in the refrigerator. Cool it promptly, refrigerate for up to 24 hours and reheat it once until steaming, stirring in enough milk to restore the creamy consistency.
Serve it with grated nutmeg, cinnamon or a generous spoonful of jam. Tart fruit compotes, stewed apples or fresh berries also balance the sweetness well.
Yes. Replace the whole milk with full-fat oat milk and use vegan block butter in the same quantities. The flavour and consistency will differ slightly, and other plant milks may foam or catch more readily under pressure.
