Desserts

Instant Pot Creamy Rice Pudding

Instant Pot Creamy Rice Pudding

This custard-like creamy rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve this instant pot rice pudding warm with some homemade Blueberry Maple Compote.

Ingredients for this Recipe :

  • 1 cup Arborio rice, rinsed and well-drained
  • 2½ cup almond milk, divided
  • 2 tbsp maple syrup
  • 1 tsp real vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 2 eggs
Optional toppings and garnish:
  • Fresh berries
  • Whipped cream
  • Warm berry compote
  • Ground cinnamon
  • Real maple syrup
  • Cinnamon sticks

How to Make Creamy Rice Pudding :

Step 1:

Add olive oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.

Step 2:

Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.

Step 3:

Add lid and lock into place. Press the “Manual” button and adjust the setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.

Step 4:

Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.

Step 5:

When the cooking time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.

Step 6:

Unlock and remove the lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.

Step 7:

Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated approximately 3-4 minutes.

Step 8:

Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing it in the refrigerator.

Step 9:

Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy this pudding with rice!

Instant pot rice pudding

Other Dessert Recipes –

Delicious mousse recipe – Creamy Chocolate Mousse

Chocolate cherry brownies – Coconut Flour Chocolate Cherry Brownies

Mini pumpkin pies – Delicious Mini Pumpkin Pies Recipe

Banana Pie recipe – Easy Banana Cream Pie

Instant Pot Creamy Rice Pudding

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Dessert American
Serves: 5
Prep Time: 5 minutes Cooking Time: 25 minutes + time to come to pressure Total Time: 30 minutes

Instant Pot rice pudding recipe, delicious, creamy, and easy to make, just topped with fresh fruit and serve, Enjoy!

Ingredients

  • 1 cup Arborio rice, rinsed and well-drained
  • 2½ cup almond milk, divided
  • 2 tbsp maple syrup
  • 1 tsp real vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 2 eggs
  • Optional toppings and garnish:
  • Fresh berries
  • Whipped cream
  • Warm berry compote
  • Ground cinnamon
  • Real maple syrup
  • Cinnamon sticks

Instructions

1

Add olive oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.

2

Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.

3

Add lid and lock into place. Press the “Manual” button and adjust the setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.

4

Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.

5

When the cooking time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.

6

Unlock and remove the lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.

7

Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.

8

Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing it in the refrigerator.

9

Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!

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