Instant Pot Rice Pudding Recipe (2024)

By Melissa Clark

Instant Pot Rice Pudding Recipe (1)

Total Time
30 minutes, plus chilling
Read community notes

Rice pudding prepared in an electric pressure cooker is both speedy and simple — the kind of thing you can whip up in minutes in between other kitchen tasks. This version calls for short-grain rice, which turns plump and pleasingly sticky as it cooks in a combination of milk and heavy cream. Adding a vanilla bean lends deeply aromatic notes, but if you don’t have one, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Or skip the vanilla and add a teaspoon of whole cardamom podsto the pot to round out the spicy flavor of the cinnamon. Whipped cream might be overkill on a pudding this rich, but only in the very best way.

Featured in: Instant Pot Wisdom, Half a Decade Later

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:4 to 6 servings

  • ¾cup arborio or other short-grain rice
  • cups whole milk
  • cup granulated sugar
  • 1(2-inch) cinnamon stick
  • 1(4-inch) strip orange or lemon zest, peeled with a vegetable peeler (optional)
  • ½vanilla bean, halved lengthwise, seeds scraped with the tip of a paring knife, or 1 tablespoon vanilla extract
  • Large pinch of fine sea salt
  • ½cup heavy cream
  • 2egg yolks
  • ½cup raisins (optional)
  • Ground cinnamon or cardamom, for serving (optional)
  • Whipped cream, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

326 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 7 grams protein; 86 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Instant Pot Rice Pudding Recipe (2)


  1. Step


    In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.

  2. Step


    Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

  3. Step


    Open the lid and discard the cinnamon stick, orange zest and vanilla bean.

  4. Step


    In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.

  5. Step


    Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you’d like.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Melissa must be slipping. Rarely does she miss an opportunity to suggest the addition of bourbon to a recipe that takes to it well. How about bourbon soaked raisins here? Or as a sub for some of that vanilla extract?


A variation is to add small-diced candied orange or lemon slices or candied ginger to cook along with the rice. The higher cooking temperature mellows out what might ordinarily be too dominate a flavor. My favorite is to use 2 to 3 Trader Joe's candied orange slices then serve warm with a pinch of ground cardamom and finely chopped pistachios. Can also completely replace milk with TJ's coconut cream or coconut milk. Adjusting the liquid +/- can make for a best served +warm or -cold.


The benefit of the Instant Pot is not speed— it is not speedy—it’s being able to walk away from the kitchen and do other things while supper cooks: take a shower, a nap, tackle a big job like catching up on the laundry, or watch a movie with your child. The beauty of the Instant Pot is being able to do two things at once.


Trying to ask this without sounding snarky. If you have to chill for two hours to get the desired result, why use the pressure cooker pot? I'm thinking you could arrive at chilled rice pudding more quickly with this method, but that's the only advantage which isn't an advantage if you like your pudding warm - yum!

Prakash Nadkarni

@Cathy: You're right: warm rice pudding works quite well. At warm temperatures, the essential oils in the pudding's spices volatilize, increasing fragrance. That's why spiced breads/cakes, e..g, Swedish cardamom buns, or most liqueurs, taste better when served after very brief microwaving.

Diane Miller

I didn't have a cinnamon stick, but the orange zest smelled so good that I doused the raisins in Cointreau, which bumped the flavor in that direction. It was good warm, and later it was good cold.


Would this work with a regular pot on the stove, cooking the ingredients in step #1 the amount of time you would normally cook rice? It looks delicious but I don't have an Instant Pot.

Jesper Kornerup

This is often eaten in Scandinavia around Christmas time, either as a main course (warm without whipped cream), or chilled as here. Make a fun party with it, by adding coarsely chopped almonds, and one whole. The person finding the whole almond wins a price. See also

Sarah Beth

Has anyone tried this with dairy-free milk?


Not snarky at all. While the pressure cooker can be a wonderful tool, it is not uncommon for the "speedy and simple" recipes espoused by Instant Pot evangelists to elide shortcomings, pressurizing times and other things that make the time difference between cooking in the Instant Pot and cooking on the stove in a sauce pan, pot or dutch oven not as great as it may seem. Knowing about these things helps people make good choices about the best tool to use.


Good and easy - used oat milk, 2 T brown sugar, more cinnamon


Delicious and so easy! My only change was to reduce the sugar to 1/4 cup, and it was still plenty sweet. The orange zest gives the pudding such a lovely flavor, and I love being able to do other things while the instant pot does its work.


This was delicious with short-grain jasmine rice. I added bourbon-soaked raisins and they were a great addition. Because the pudding called for two egg yolks and I don't like to waste, I made little lemon meringues with the leftover whites (see Mark Bittman's Vanilla Meringues for a two-egg white recipe). The meringues were a simple add-on to the deserts I'll be bringing to my friend's Diwali celebration tomorrow.

Eve and Kate

We did 1/4 cup maple syrup instead of can sugar and skipped the heavy cream. Added additional 1/2 c milk with the egg yolks. Plenty rich! And also 1/4 t cardamom. Delicious :)

Sarah B

It's one strip of zest, as in one large piece that can easily be fished out of the pudding when done.

Kate Martin

Orange zest should not be optional! Really gives this a greater level of deliciousness. Agree that it is even greater cold the next day. Used cardamom - followed recipe exactly except for sugar - used scant 1/3 which was sweet enough. Can’t figure out how some got curdled milk or undercooked rice.


It was meh... if you like rice soup go for it. definitely not the rice pudding of my childhood


I did not like this type of rice, not used here, not in this dish. Too much toothiness, or wrong mouth feel…very large baubles for rice pudding. Next time I’ll use regular old rice, I’ll increase the milk accordingly, and I’ll use a little more sugar. But I do sincerely appreciate this as a base recipe. So easy to just—-set it and forget it—and end up with dessert!


The benefit of the Instant pot is you never again burn the rice on the stovetop. It's automatic.


My mother made rice pudding with raisins often but always included whole eggs from the beginning. She poured the mixture into individual ramekins and the eggs formed a delicious custard on the top. I would never add egg yolks without cooking them.


I have no complaints about this recipe. I used the suggested substitution of vanilla extract for vanilla beans, and even accidentally threw the cream in with the milk before starting the instant pot; still turned out extra yummy! Will definitely make again.


Has anyone tried to whip the egg whites and then fold them into the rice pudding? Seems like a good way to use the whole egg.


I made this while home sick - wanting some easy comfort food. It was super easy and exactly the thing I was looking for. I chopped dates in place of the raisins, used a strip of lemon zest instead of orange and the tablespoon of vanilla instead of the bean. For those who are more interested in warm rice pudding, I can confirm that this was delicious both warm & cold. I'd love to figure out how to do this with brown rice - I'm sure it's possible by increasing the liquid and the cook time.


Thicker than anticipated but so good!

Lisa vS

I make this a lot because its so delicious and easy. A variation is to use the orange peel for flavoring, and mash a ripe banana with a bit of the cream and a cap full of dark rum. After stirring in the egg yolk/cream mix until pudding is thickened, stir in the mashed banana.


Egg yolk substitute: 1T cornstarch, 2T water


It's best eaten warm--as soon as it's ready


This was very good and easy. The cinnamon and orange were subtle and just the right touch. I’ll try it with lemon rind (suggested in one of the comments) and ?? a cardamom pod or two next time.Regarding the recipe, could you please provide the weights for the ingredients in addition to, or instead of, the volume? Thank you.


It's a delicious rice pudding, but I liked it best right after it was done cooking. I loved it warm. I used 1/4 cup sugar but I am going to use just 3 Tablespoons next time. It was a little sweet for me.


Followed exact instructions with instant pot, burned to bottom. What’s the fix?

Private notes are only visible to you.

Instant Pot Rice Pudding Recipe (2024)


Top Articles
Latest Posts
Article information

Author: Velia Krajcik

Last Updated:

Views: 6340

Rating: 4.3 / 5 (74 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Velia Krajcik

Birthday: 1996-07-27

Address: 520 Balistreri Mount, South Armand, OR 60528

Phone: +466880739437

Job: Future Retail Associate

Hobby: Polo, Scouting, Worldbuilding, Cosplaying, Photography, Rowing, Nordic skating

Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.