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Instant pot rice pudding
Instant pot rice pudding - creamy, delicious & healthy pudding made in Instant pot with just 4 basic pantry staples. Serve it warm or chilled as a dessert or breakfast.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
2
minutes
Cook Time
20
minutes
Total Time
22
minutes
Servings
4
to 5
Author
Swasthi
Ingredients (1 cup = 240ml )
½
cup
rice
(white or brown)
4
cups
full fat milk
(or coconut milk)
1
inch
cinnamon
(replace with ½ tsp cardamoms powder, all spice or 1 tbsp vanilla extract
½
cup
sugar
or (chopped medjool dates or maple syrup as needed)
Toppings
10
almonds
2
tbsp
coconut flakes
(toasted)(optional)
10 to 15
raisins
How to make the recipe
How to make rice pudding
Wash rice thrice in ample amount of water. Drain the water completely
Add rice to the inner pot of the instant pot. Also add cinnamon and sugar. Pour milk as well.
Secure the lid on the instant pot. Position the steam release to sealing.
Press the porridge button to cook in porridge mode. It is auto set to 20 mins.
When the instant pot beeps after 20 mins switch off. Wait for the pressure to release naturally for at least 7 to 10 mins.
The float valve drops once the pressure is released.
Open the lid and discard the cinnamon. Stir the rice pudding well. Check sweetness and flavoring. Add more and stir if needed.
Transfer rice pudding to serving bowls. Top with chopped almonds, toasted coconut flakes and raisins.
NUTRITION (estimation only)
Calories:
366
kcal
|
Carbohydrates:
57
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
24
mg
|
Sodium:
112
mg
|
Potassium:
390
mg
|
Fiber:
1
g
|
Sugar:
37
g
|
Vitamin A:
395
IU
|
Calcium:
289
mg
|
Iron:
0.4
mg