Instant Pot Rice Pudding
Who loves Rice Pudding? If you love rice pudding, then you are going to love this recipe for Instant Pot Rice Pudding. It is easy to make and is so deliciously rich, and creamy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 cup Jasmine rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup raisins
- scoop of vanilla bean ice cream
In pressure cooking pot, combine rice, water, and salt.
Close the lid and place on High Pressure for 3 minutes. Once complete allow the pressure cooker to do natural pressure release for 10 minutes. After 10 minutes, you can then do a quick release.
Add 1 1/2 cups milk and sugar to rice in pressure cooking pot and stir until mixed.
In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook for 8-10 minutes, mixing constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
Pudding will thicken as it cools.
Before serving, mix with a scoop of vanilla bean ice cream.
Serve warm or pour into serving dishes and chill.
Calories: 455kcal | Carbohydrates: 89g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 244mg | Potassium: 468mg | Fiber: 2g | Sugar: 31g | Vitamin A: 315IU | Vitamin C: 1.5mg | Calcium: 177mg | Iron: 1.5mg