This Instant Pot Rice Pudding is a deliciously creamy, easy dessert! All you need on hand are white rice, milk, sugar and vanilla.
Ingredients in rice pudding
Making this rice pudding recipe is easier than you think! You only need a handful of ingredients:
- Long-grain white rice
- Whole milk
- Egg yolks – After you separate the eggs, be sure to save the egg whites in the fridge. You can use them to make an omelet or some meringue cookies!
- Vanilla extract
How to make rice pudding in the Instant Pot
I love how quickly this rice pudding recipe comes together. You can have it ready to eat in 20 minutes!
While it’s technically a dessert, it is also delicious for breakfast or as a snack. Here’s how to make it:
- Start by making the rice. Add canola oil, dried rice, water, and half of the milk to the Instant Pot, in that order. Adding the oil before the rest of the ingredients prevents the rice from sticking to the bottom.
- Seal the Instant Pot and cook on high for 3 minutes, followed by a quick release.
- While the rice is cooking, whisk together the other half of the milk with the egg yolks, sugar, and vanilla. Using a large measuring cup can make it easier to pour the mixture later, but a large bowl works fine too.
- When the rice is done, switch the Instant Pot to Sauté mode. Stir in the milk/egg mixture and bring to a boil.
- Continue stirring until thickened. Be sure to occasionally scrape the bottom of the Instant Pot so nothing sticks.
- Serve rice pudding in small bowls with any desired toppings or spoon into mason jars and refrigerate for later.
The longer the flavors have to combine, the better this pudding tastes. As a result, it’s perfect for making a large batch at one time. Then, enjoy eating it throughout the week.
You can enjoy it hot or chilled. It’s also delicious plain, or with a variety of toppings. Here are some substitutions you can make:
- Sugar – Substitute up to 1/3 cup maple syrup as a sweetener in place of the sugar. Or, feel free to use a cup-for-cup sugar alternative, such as monk fruit sugar or erythritol
- Milk – Any unsweetened, plant-based milk can be used instead of whole milk
- Vanilla Extract – For a little extra zing, replace some of the vanilla extract with lemon zest, almond extract or orange juice
- Oil – Any neutral flavor of oil can be used in place of canola. Vegetable oil, avocado oil, and grapeseed oil are good choices
Can you use brown rice?
Yes! Just make Instant Pot brown rice according to the instructions in that post.
Then, make the pudding recipe by following step number 5 in the recipe card below.
Toppings and mix ins
Any of these mix-ins are delicious options for rice pudding. Just sprinkle them over the top of your Instant Pot rice pudding:
- Chopped nuts
- Shredded coconut
- Dried fruit
- Fresh berries
- Whipped cream
You can also create a variety of flavors by adding extra ingredients to the mix before cooking. Here are some ideas:
- Chocolate – add up to 1 tablespoon of cocoa powder
- Apple Cinnamon – stir 1 teaspoon of cinnamon into the mix, then add chopped apples once it’s cooked
- Spiced pudding – try a blend of saffron, cardamom, nutmeg, and cinnamon for a Middle Eastern or Indian flavor
Making it vegan
In order to make this rice pudding recipe vegan friendly, you’ll need to replace the whole milk and egg yolks.
Any plant-based milk can be used in place of the whole milk. Almond milk tends to be the most popular choice. Coconut and oat milks would also work.
Avoid rice milk, as the texture is too thin to work in this recipe. You can try soy milk, but it may end up a little grainy.
Egg yolks give rice pudding it’s thick, creamy texture. You can leave them out, but you’ll need to add extra milk or a different thickening agent.
If you omit the yolks, add an extra 1/2 cup of plant-based milk. You could also add an extra full cup of milk and 1/2 cup almond flour in place of the eggs.
Another option is to use a vegan egg replacement.
Because you don’t have to worry about scrambling the eggs, add all of the ingredients to the Instant Pot at once and cook.
Then do a natural pressure release for 10 minutes instead of a quick release.
If the pudding looks a little thin, you can switch to the Saute function for a few minutes. Keep in mind that the pudding will naturally thicken as it cools.
Storing and reheating
Let the rice pudding cool completely, then store in an airtight container. It can be kept in the refrigerator for up to a week.
Reheat in the microwave or on the stove. You may need to add a little more water or milk to get it back to the right consistency.
Can you freeze rice pudding?
Freezing is not recommended. The consistency of the pudding will change as it thaws. As a result, it is likely to become too sticky and gummy.
More Instant Pot rice recipes
Meal prep tools for this recipe
- These are the mason jars I used in this recipe
Instant Pot Rice Pudding
- 1 tbsp canola oil
- 1 cup long grain white rice
- 1 cup water
- 2 cups whole milk, divided
- 1/2 cup sugar
- 2 egg yolks
- 1 tbsp vanilla
- Shredded coconut
- Whipped cream
- Raisins or other dried fruit
- Add canola oil, rice, water and 1 cup of milk to Instant Pot in that order (oil prevents rice from sticking to the bottom).
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
- Meanwhile, whisk remaining 1 cup of milk with egg yolks, sugar and vanilla in a large bowl and set aside.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Switch Instant Pot to saute mode. Stir in milk/egg mixture and bring rice to a boil, stirring for 3-4 minutes until mixture is thickened. Serve rice pudding in small bowls, topping with toppings of choice. Enjoy!