Instant Pot Rice Pudding is an easy dessert to make! This classic recipe yields 8 yummy servings, with raisins, cinnamon and nutmeg!
- 1 cup Arborio rice can substitute long grain white rice
- 2 cups low-fat milk can substitute whole milk, if desired
- 1¼ cups water
- ½ cup raisins
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 pinch ground nutmeg
- 14 ounces sweetened condensed milk =1 can- (NOT evaporated milk!)
- 1 teaspoon vanilla extract
-
Place rice into a fine mesh strainer. Rinse it very well, then drain rice. Place rice into the inner pot of the Instant Pot.
-
Add milk, water, cinnamon, raisins, salt, and nutmeg. Use a whisk to combine these ingredients. mixing them as much as possible.
-
Lock lid in place; turn knob on top to SEALING position. Push MANUAL button (High heat); set timer for 11 minutes. It takes about 15 minutes to reach full pressure, then pressure button on top will pop up and cooking timer will begin. When finished cooking, let pressure release NATURALLY for 10 minutes (do nothing). AFTER 10 minute natural release takes place, flip pressure release knob to VENTING to allow remaining steam to escape.
-
Once all pressure is released (and pressure button drops down), it's safe to unlock/open the lid. Pudding will be thick, so give it a stir. Add sweetened condensed milk and vanilla. Stir until they're fully incorporated.
-
Transfer rice pudding into serving dishes. Serve warm or cold. If chilling, let it cool to room temperature, cover with plastic wrap; refrigerate until cold. Enjoy!