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
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: 366kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 112mg | Potassium: 390mg | Fiber: 1g | Sugar: 37g | Vitamin A: 395IU | Calcium: 289mg | Iron: 0.4mg