This classic rice pudding recipe is made with the touch of a button. The rice pudding is soft, creamy and sweet with a hint of coconut and vanilla. Just 5 ingredients and 15 minutes to cook are all you need to make this dreamy dessert. three bowls of rice pudding on small blue napkins

What is rice pudding?

Rice pudding is a dish made with rice, milk and/or water and sweetened with sugar. It’s cooked until it reaches a thick porridge-like consistency and can be served warm or cold. Depending on the origin, sometimes flour or cornstarch is added to help thicken the mixture. Butter or eggs can be added for richness and often spices, dried fruit or nuts are added as well.

Why this recipe is so great:

  • Simple ingredients – This instant pot rice pudding recipe is just milk, rice, sugar, coconut milk (or table cream if you prefer), and vanilla.
  • No eggs – There are no eggs in this recipe which saves on calories and there is no fussing with tempering, but you still get the richness from the coconut milk.
  • Set it and forget it – You just throw everything in your Instant Pot presser cooker and set it to cook for 15 minutes, that’s it!
  • You’re going to love this recipe and here is what some of my readers have to say:

“I’d give this recipe 10 stars if I could! Made as written and it was absolutely PERFECT! Thank you for the great recipe.” – Jennifer

“Best rice pudding ever! I used all of the instructions but used Arborio rice, half and half (for whole milk) and cream. Delicious!!!!!” – Mary Ann

“I just made this! OMGOSH, it’s delish! I made it just as stated in the recipe, added raisins to it. We’re in heaven!!” – TraceyA bowl of rice pudding on a blue napkin with a wooden spoon.

How to make Instant Pot rice pudding:

  1. Rinse the rice in a fine mesh colander until the water runs clear.
  2. Place the rinsed rice and sugar in the Instant Pot. Pour in the milk and stir everything together.
  3. Lock the lid and select the Porridge setting on high pressure for 15 minutes of cooking time.
  4. When the timer beeps, allow the pressure to release slowly for 10 minutes.
  5. After 10 minutes, press the Cancel button and open the vent. When de-pressurized, open lid.
  6. Gently stir in the coconut milk and vanilla. The pudding will thicken as it cools. Feel free to add more coconut milk or cream if needed.

Substitutions and variations:

  • Rice – You can use any kind of long or medium white rice for this recipe like Jasmine, Basmati, Arborio or Valencia. I personally like Jasmine rice because of its fragrance and it goes so well with the coconut flavor.
  • Coconut milk – I love the taste of coconut milk and the richness it adds to the rice pudding, but if coconut is not your thing, you can substitute it with table cream (10-18% M.F) instead.
  • Spices – You can add a touch of cinnamon or nutmeg when cooking the rice or you can sprinkle it on top when serving.
  • Add-ins – Feel free to add some dried fruit like raisins, currants, chopped apricots or cranberries.
  • Toppings – Fresh fruit like berries and diced mangoes pair really well with this rice pudding. A sprinkle of toasted coconut is lovely too.

How to store rice pudding: 

Let it cool to room temperature and transfer the rice pudding to an airtight container. Store it in the fridge for up to 5 days.

Can you freeze rice pudding?

Yes, let the rice pudding cool completely and place it in a freezer-safe container. Store it in the freezer for up to 3 months. Thaw overnight in the fridge and warm up on the stovetop or in the microwave if desired. Keep in the fridge and consume within a day or two. Do not thaw at room temperature because the milk will spoil. (source: Leaf TV)

You might also like:

A hand holding a spoon of rice pudding with bowls of rice pudding in the background. This easy rice pudding is creamy and has an enjoyable glutinous texture. It has a sweet vanilla taste. The coconut milk, it gives it a tropical flair and adds more depth in flavor. A sprinkle of cinnamon adds a little spice and warmth. Feel free to personalize it with your favorite add-ins and toppings.

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Instant Pot Rice Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews
  • Author: Lily Ernst
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: 4-6
  • Category: dessert, breakfast
  • Method: instant pot
  • Cuisine: American
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Description

This classic rice pudding recipe is made with the touch of a button. The rice pudding is soft, creamy and sweet with a hint of coconut and vanilla.

Ingredients

  • 3 cups (750ml) whole milk
  • 3/4 cup (140g) long or medium grain rice (I used jasmine rice)
  • 1/2 cup (100g) granulated sugar
  • 1 cup (250ml) canned coconut milk or table cream (plus more if needed)
  • 1 tsp (5ml) vanilla extract
  • Cinnamon for sprinkling if desired

Instructions

  1. Rinse the rice in a fine mesh colander until the water runs clear.
  2. Place the rinsed rice and sugar in the Instant Pot. Pour in the milk and stir everything together.
  3. Lock the lid and select the Porridge setting on High for 15 minutes.
  4. When the timer beeps, allow the pressure to release slowly for 10 minutes.
  5. After 10 minutes, press the Cancel button and open vent. When de-pressurized, open lid.
  6. Gently stir in the coconut milk and vanilla. The pudding will continue to thicken as it cools. Feel free to add more coconut milk or cream if needed. Serve warm or cold.

Notes

How to store rice pudding:

Let it cool to room temperature and transfer the rice pudding to an airtight container. Store it in the fridge for up to 5 days.

How to freeze rice pudding:

Let the rice pudding cool completely and place it in a freezer-safe container. Store it in the freezer for up to 3 months. Thaw overnight in the fridge and warm up on the stovetop or in the microwave if desired. Keep in the fridge and consume within a day or two. Do not thaw at room temperature because the milk will spoil.
 

Substitutions and variations:

  • Rice – You can use any kind of long or medium white rice for this recipe like Jasmine, Basmati, Arborio or Valencia. I personally like Jasmine rice because of its fragrance and it goes so well with the coconut flavor.
  • Coconut milk – I love the taste of coconut milk and the richness it adds to the rice pudding, but if coconut is not your thing, you can substitute it with table cream (10-18% M.F) instead.
  • Spices – You can add a touch of cinnamon or nutmeg when cooking the rice or you can sprinkle it on top when serving.
  • Add-ins – Feel free to add some dried fruit like raisins, currants, chopped apricots or cranberries.
  • Toppings – Fresh fruit like berries and diced mangoes pair really well with this rice pudding. A sprinkle of toasted coconut is lovely too.

Nutrition

  • Serving Size:
  • Calories: 301
  • Sugar: 22.7 g
  • Sodium: 134.9 mg
  • Fat: 12.2 g
  • Carbohydrates: 42.3 g
  • Protein: 6.3 g
  • Cholesterol: 13.5 mg

This post was originally published on Feb 19th, 2018 and has been recently updated with new pictures and more information.