Instant Pot Rice Pudding (video)
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.
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!!” – Tracey
How to make Instant Pot rice pudding:
- Rinse the rice in a fine mesh colander until the water runs clear.
- Place the rinsed rice and sugar in the Instant Pot. Pour in the milk and stir everything together.
- Lock the lid and select the Porridge setting on high pressure for 15 minutes of cooking time.
- When the timer beeps, allow the pressure to release slowly for 10 minutes.
- After 10 minutes, press the Cancel button and open the vent. When de-pressurized, open lid.
- 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:Â
Can you freeze rice pudding?
You might also like:
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.
PrintInstant Pot Rice Pudding
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 4-6
- Category: dessert, breakfast
- Method: instant pot
- Cuisine: American
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
- Rinse the rice in a fine mesh colander until the water runs clear.
- Place the rinsed rice and sugar in the Instant Pot. Pour in the milk and stir everything together.
- Lock the lid and select the Porridge setting on High for 15 minutes.
- When the timer beeps, allow the pressure to release slowly for 10 minutes.
- After 10 minutes, press the Cancel button and open vent. When de-pressurized, open lid.
- 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:
How to freeze rice pudding:
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.
This post was originally published on Feb 19th, 2018 and has been recently updated with new pictures and more information.
This has become a favorite recipe at my house. The kids get excited when I unpack cans of coconut milk from the grocery bag. “Are you making rice pudding?!”
Aww, that’s adorable! I’m so happy to hear that and thank you for your kind words:)
I have made this recipe with regular milk and with lactose free milk. It’s funny, when I use the lactose free milk, the color comes out a bit orange. No difference in taste, just the color! At first, I thought it had burnt. So in case someone else uses the lactose free milk, be aware! Lol
Thank you for letting me and my readers know that – much appreciated!
I use table creme and Jasmine rice. It’s the best recipe. I make it all the time and my family loves it!
Thank you for your kind words, April! I’m thrilled to hear that you make it all the time and that your family loves it:)
Want to try your recipe – we like raisins in our rice pudding – could we add some, or should one wait and add at the end?
Yes, you could mix in some raisins at the end along with the coconut milk. I hope you enjoy the recipe!
I have an 8 quart Instant Pot. Will this recipe work in this size?
Yes. Enjoy!
Hey there!! Your recipe sounds delicious!! I am dairy free, not by choice. What would you suggest I use instead if the whole milk?
Thanks!!
Cheryl
You can use any kind of non-dairy milk instead of whole milk with this recipe. It might not be as rich and creamy because of the reduced fat content, but still tasty. I hope that helps and I hope you enjoy the rice pudding, Cheryl!
I made this recipe with table cream and it was so yummy , definetly a save , will be checking out your other recipes.
Thank you for your kind words and I hope you enjoy my other recipes as much!
I see people mentioned milk and cream, yet the recipe calls for coconut milk. Can I use coconut cream? Thanks…can’t wait to try this! Oh, and also – my pressure cooker has a keep warm setting. Not hitting the off button before naturally releasing pressure for the 10 minutes will keep it on warm, possibly overheating and burning the rice. Okay to just turn off, I presume?
Yes, you can use coconut cream but I would dilute it with water so it’s not too rich (mix 1/4 cup coconut cream with 3/4 cup water). And yes, I would turn it off after the cooking time so it doesn’t overcook and become too thick. Enjoy and have a great day!
My family loved this recipe. I did not have coconut cream so i used regular cream, I also added cinnamon and raisins. My daughter was in her glory. She said it was better than the super market one. Thank you for a great recipe. We have made many of them & the all turn out great!
Aww, thank you so much for your kind words, Milagros! I’m so glad you like my recipes. I wish you and your family a very happy new year!
Loved this recipe…..turned out great. I used soy milk and Silk heavy cream in place of the whole milk and table cream. Love that it was so easy and egg free
I’m happy to hear that you love it and thank you for your kind words!
I have made this recipe twice and my whole family loves it! I like that it doesn’t require eggs like other recipes I found, my little one is allergic to eggs. Definitely easy and great dessert to make.Â
I’m so glad to hear your whole family loves it. Thank you for your kind words, Stephanie!
So easy! This will be my go to recipe, for sure!
Next time, I‘ll use regular long grain rice, and cut back on the sugar.Â
Little Sweet Baker has an extra sweet tooth!
Looking forward to trying more of your recipes!
Thanks, Cindy! I’m glad you liked it. And yes, I come from a family of bakers and candy makers, so I definitely have a sweet tooth:)
I have made this many times. It turns out perfectly every time and we love it. Thanks so much!!
You’re very welcome and thank you for your lovely comment, Debbie! Enjoy and have a great day:)
Looks great. I am lactose intolerant and am thinking of substituting the milk with a plant-based milk like cashew milk, which is probably has the closest consistency to regular milk. Do you think that I would use the same amount of cashew milk when substituting?
Thanks!
Yes, use the same amount. Enjoy the rice pudding and stay safe!
I have made this recipe several times now and the whole family loves it. I had never thought of adding coconut milk to rice pudding before – it tastes so good!
To avoid leftovers from my 400 ml can of coconut milk, I usually increase the ingredients to use up the whole can (after all, you can’t have too much rice pudding, right?). The thing I noticed with the larger amount is that I need to be more careful when releasing the steam. When doing the QR after 10 min, I need to pause a few times to avoid a fountain of milk.
Great tip, Mia! Thank you for sharing and I’m glad you love the rice pudding!
Made this to day, 28/1/2020 delicious made exactly as the recipes stated and it is perfect so glad I made it
Can this be made without an Instant Pot? I don’t own one. If so, what are the steps to make it? Will it taste the same as if using an IP?
You could try it on the stovetop. I’ve never done it myself, but in theory, it should work. I would cook the rice with the milk and coconut milk on a low simmer until the rice is completely soft. Add more milk if needed to fully cook the rice.
I took this recipe to a potluck (Mexican themed) and people raved about it. Someone else brought diced fresh mangos and it was an incredible and unplanned topping to this recipe! I will save this one for the books!
Why haven’t I thought of adding fresh mangoes to this rice pudding? Especially with the coconut milk…mmm. Thanks for sharing and for your kind words! I’m glad everyone loved it:)
I made this recipe and confess that I ate the entire thing in a day! The coconut cream is a genius addition. Can you tell me if you have made this with brown rice? I thought you had commented on that but I can’t find them now.
Thank you.
Hi Kim,
You’re welcome and thank you for your kind words! I’m glad you enjoyed it so much. I have not made it with brown rice before, so I’m not sure how it would turn out. One thing I would suggest is adding more milk because brown rice usually absorbs more liquid than white rice, and you might need a few extra minutes of cooking time as well. I hope that helps and please feel free to reply back if you have any other questions.
Hi Lily!
I tried it and although it was UNBELIEVABLY GOOD (again, ate it all in one day) it was too soupy. I had upped the milk to 4 cups, not 3. So I’m trying it again (this time to give it away – good lord I can’t live on rice pudding) and this time I’ll use 3 1/4 cups milk. I also had to cook it for about 30 minutes at high pressure. I’ll let you know if it is the right consistency this time around.
Thanks for your feedback, Kim. That’s good to know. I hope it works out for you with the 3 1/4 cups milk.
I’ve made this 3 times and I love it! The 3rd time that I made it, I doubled the recipe and it still came out perfect but did burn the bottom of my pan a bit. It doesn’t do that when I make the usual recipe. Anyway, I definitely recommend! I saw this recipe on the Facebook page Teasin your tastebuds!
Hi Ras,
Thank you for your rave review and honest feedback. Much appreciated and have a great weekend!
Can I use left over rice in this recipe ?
No, you can’t use leftover rice in this recipe, but here’s a great article on how to make rice pudding from leftover rice:
https://www.epicurious.com/recipes-menus/leftover-cooked-rice-pudding-recipe-article
Enjoy and stay safe!