Instant Pot Rice Pudding
The Instant Pot makes a supremely rich and creamy rice pudding with a practically hands off method. This is the easiest rice pudding I've ever made, and the result is sheer perfection.
Servings: 6 servings
Equipment
- Instant Pot Pressure Cooker this is the one I have.
Ingredients
- 3/4 cup Arborio rice, a starchy Italian short grain rice.
- 1/2 cup granulated sugar
- 2 1/2 cups whole milk
- 1 cinnamon stick
- 1/4 tsp kosher salt
- 2 egg yolks
- 1/2 cup heavy cream
- 1 tsp vanilla bean paste, Buy it here.
Instructions
- Add rice, sugar, salt, milk, and cinnamon stick to the Instant Pot.
- Secure the lid, turn the pressure release valve to the SEALING position.
- Turn the machine on and press PRESSURE COOK (it will default to HIGH PRESSURE)
- Set time to 10 minutes with the + BUTTON
- When the beeper goes off, do nothing for 10 minutes, then release the pressure by setting the pressure release valve to the VENTING position.
- After the pressure has released, open the pot and give everything a good stir. Remove the cinnamon stick. Note: it will look thin and lumpy at this point but don't panic!
- Stir in the egg yolk, cream, and vanilla mixture. Stir for a couple of minutes so the egg yolks cook and the pudding thickens. Note: the pudding will still seem a little loose ~ this is good. It will continue to thicken as it cools.
- Spoon into small serving cups or glasses.
- Serve the pudding right away, or chill it (I like to enjoy it warm!) The pudding will thicken considerably as it chills. Top with whipped cream and a dash of cinnamon if you like.
- If you would like to keep the pudding warm, press the KEEP WARM button and replace the cover. You can keep the pudding warm up to 2 hours. Be sure to give it a good stir before serving. Note: my machine's KEEP WARM setting has 3 levels, and I used the middle one, which reads NORMAL.
Notes
- Be sure to use Arborio rice for this recipe. I have not tested it with other types of rice and you may not have the same results.
- The cinnamon stick gives the pudding a very gentle hint of cinnamon. If you don't have one, use 1/2 teaspoon of ground cinnamon, or more to taste.
- If you don't have vanilla bean paste, add 1 1/2 teaspoons of vanilla extract.
- Recipe is lightly tweaked from The New York Times
Nutrition
Calories: 309 kcal · Carbohydrates: 43 g · Protein: 6 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 102 mg · Sodium: 152 mg · Potassium: 177 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 544 IU · Vitamin C: 1 mg · Calcium: 142 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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