Make creamy rice pudding in the instant pot for a comforting sweet treat. This updated twist on the classic rice pudding is quick and easy to make but still has that old timey delicious dessert flavor.
Enjoy the comfort of rice pudding in a fraction of the time. Start with raw rice, milk, cinnamon and sweetened condensed milk and have sweet creamy rice pudding with almost no effort.
This rice pudding is thick, rich and creamy, just the way you would want it to be. Add raisins, dried cranberries or whatever you would like and take it to the next level.
Then enjoy you pudding warm or cold. I find it interesting the way people enjoy rice pudding.
I love to eat it warm. There is something extra comforting about the cinnamon, nutmeg and warm creaminess.
But I know a lot of folks like to chill it before they eat it too. Maybe you should have one bowl fresh and warm and another cold and creamy.
Making rice pudding is easy
Sometimes rive pudding is made because you have leftover rice that needs used up. But it is so good, sometimes you just want to make it for the sake of it, so you don’t have cooked rice on hand.
That is where your pressure cooker comes in. Start with raw long grain rice and be ready to dig in in no time.
The rice cooks in water and milk, so it is already creamy. The stir in sweetened condensed milk to instantly make it rich, sweet and creamy.
I used a recipe of my homemade sweetened condensed milk, but a can is perfect too. That’s really all it takes!
If your rice pudding is thicker than you would like it, stir in an extra splash of milk. If it is too thin, just cook it a little bit longer.
More great rice pudding recipes
Banana rice pudding gets its sweetness from banana and honey. It is still creamy and comforting with a bit of extra wholesome mixed in.
Or make old fashioned baked rice pudding with some already cooked rice for a real taste of grandma’s kitchen.
What is your favorite way to make rice pudding?
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1 cup long grain rice
- 2 cups milk
- 1 cup water
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 14 oz. sweetened condensed milk
- Put rice, milk, water, cinnamon, nutmeg and salt in instant pot. Seal lid and press the porridge button.
- Quick release the pressure and stir in the sweetened condensed milk. Feel free to add a splash more milk if the pudding is too thick.
- Eat right away or chill and serve.
Feel free to toss in a handful of raisins if you like them in your rice pudding.
Rice pudding is great served warm or chilled.
A little extra cinnamon or nutmeg for garnish is always nice.
Store leftovers in the refrigerator for up to 1 week.
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Amount Per Serving: Calories: 364Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 200mgCarbohydrates: 60gFiber: 0gSugar: 49gProtein: 11g
All nutritional information is estimated and will depend on the exact ingredients you use.