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+ servings
Instant Pot Rice Pudding

Creamy Custard-Like Instant Pot Rice Pudding

But First Desserts
A bowl of creamy Rice pudding is the ultimate food or dessert. Once you have tried it, there is no going back. It is creamy, fragment, and surprisingly light on the palette. The subtle sweetness makes it an ideal choice for dinner, especially on winter nights or gloomy days when you are looking for comfort.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 247 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 cup Arborio rice rinsed and well-drained
  • cups  almond milk divided 
  • 2 tbsp maple syrup
  • 1 tsp real vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 eggs

Instructions
 

  • Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
  • Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
  • Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
  • Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
  • When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
  • Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
  • Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated approximately 3-4 minutes.
  • Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
  • Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!

Notes

Optional toppings and garnish:

Fresh berries
Whipped cream
Warm berry compote
Ground cinnamon
Real maple syrup
Cinnamon sticks
 

Nutrition

Serving: 1gCalories: 247kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 168mgPotassium: 202mgFiber: 2gSugar: 7gVitamin A: 467IUVitamin C: 7mgCalcium: 158mgIron: 2mg
Keyword custard, pudding, rice pudding, riced pudding
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