The Instant Pot makes an old-fashioned dessert quick and easy.
My next Instant Pot foray is making rice pudding. Rice is so easy to make in an Instant pot, making rice pudding is a natural extension. This recipe turned out perfect. Rich, creamy, and comforting, with just the hint of cinnamon, nutmeg and vanilla, this recipe is just what a good rice pudding should be. And it is so easy. In about 40 minutes you can be eating warm rice pudding with a spoon. I seriously couldn’t keep my hands out of it while I was taking pictures for this post.
Rice pudding goes back to the 1600s where the Royal Kings and Queens of the day, who were the only ones who could afford rice, would have rice pudding as part of huge feasts. Usually, the rice pudding of the royal court would be sweetened with honey and include suet, beaten eggs, and have various nuts and dried fruits mixed in. It was quite often stuffed into intestines and boiled.
In modern times, of course, rice has become more affordable. During the Great Depression, rice pudding was a staple on many American tables. It can be sweetened with everything from honey and maple syrup to brown sugar. Traditionally modern rice pudding has raisins or dates I have chosen to omit the traditional raisins in this recipe because a friend at Lion King hates raisins and she loves rice pudding. I can take them or leave them in rice pudding. You could certainly add them at the end with the cream if you desire.
There are several instant pot rice pudding recipes out there, but most of them didn’t use eggs in the recipe. I love the custard flavor that adding eggs brings to the table. I had to figure out how to add them. If I had added them at the beginning, you would have scrambled eggs with rice. But by quickly cooking them at the end using the sauté button, solved that problem. This Rice pudding is rich, creamy and delicious. It is incredibly easy to make, it really takes almost no effort, and the cooking in the Instant Pot makes it quick. You just need to do a quick stir at the end and if you are feeling fancy grate some nutmeg over the top.
Quick and easy this Instant Pot Rice Pudding is rich, creamy and decadent
- 1 cup white rice
- 2 cups whole milk or
- 1 1/4 cups water
- ¾ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground or finely grated nutmeg
- ¼ teaspoon sea salt
- ¾ cup heavy cream
- 3 large eggs beaten
- 2 teaspoons vanilla
-
Place rice in a fine mesh colander. Rinse thoroughly over a running faucet.
-
Place the rice in the stainless steel container of your Instant Pot.
-
Add water, milk, sugar, cinnamon, nutmeg, and sea salt.
-
Stir just to combine.
-
Seal the lid and close the vent.
-
Press the Porridge button. It will say 20 minutes. Let the Instant pot run its cycle. The rice will take 20 minutes to cook on this setting. (For any other pressure cooker, this is the equivalent of cooking on high pressure for 20 minutes.)
-
When the timer beeps, let sit for 10 minutes.
-
Meanwhile, beat the eggs with the heavy cream until well combined in a small bowl or 4 cup measuring cup.
-
After 10 minutes, press the cancel button and carefully release the pressure by turning the vent to open. When de-pressurized, open lid.
-
Turn on the instant pot and hit the Sauté button.
-
Scoop about 1 cup of the hot rice into the beaten egg mixture and quickly beat into the eggs and cream. Quickly stir the tempered egg mixture into the remaining rice that is in the instant pot.
-
Stirring continuously let the pudding come to a quick boil. Stir for 1 minute to cook the eggs.
-
Stir in the vanilla.
-
Take the stainless steel container out of the instant pot and set on a trivet or rack to cool.
This rice pudding is fantastic warm or cold. It can be chilled for several hours or overnight, or you can eat it while it’s still warm. You can freshly grate more nutmeg over the top of each bowl of rice pudding if desired.
