I have a confession. I love the rice pudding that you buy in the little plastic cups in the dairy aisle at the grocery store. You know the one. It is a little embarrassing, but it reminds me of my yiayia's homemade rice pudding (the more I think about it, she might have passed the same rice pudding off as her own.) The grocery store rice pudding is delicious, creamy, and full of vanilla flavor. I think my recipe for Instant Pot® Basic Rice Pudding tastes remarkably similar. Plus, it is ready in an instant.
There are many ways make rice pudding. But rice pudding always starts with a custard. If you were to mix everything up and pour it into the Instant Pot®, you would end up with rice and scrambled eggs. Not tasty. To avoid this problem, the arborio rice is first toasted in butter on saute (much like risotto). Then the rice is cooked in sugar and milk in the pressure cooker. Finally, the custard is tempered with the hot rice and everything is returned to the pan to saute, until the custard thickens and the rice pudding is creamy and delicious.
I know that some people (everyone in my household) tremble at the thought of raisins in their dessert. To appease everyone, I just sprinkle some on top of my own bowl and leave everyone else's plain. If you like raisins, you can add them to the pot when you are cooking down the custard. This will give them the chance to plump a bit before serving. Also, I prefer my rice pudding chilled. If you plan to serve it cold, be sure to press plastic wrap onto the rice pudding or it could form an unappetizing film.
Basic Creamy Rice Pudding
1 teaspoon butter
1 cup arborio rice
2 cups whole milk
3/4 cups sugar
1 cup water
2 egg yolks
1/2 cup half and half
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/4 cup raisins.
1. Set Instant Pot® to saute. Melt butter then add arborio rice. Toast the rice for about 3 minutes, until the rice becomes translucent and the edges become golden.
2. Whisk together whole milk, water, and sugar and add to the Instant Pot®. Set it to manual - high pressure for 10 minutes making sure the valve is in the sealing position. Once the time goes off, allow the pressure to release naturally for 10 minutes and then do a quick release. This will prevent the milk from bubbling through the valve.
3. While the pressure is releasing whisk together eggs, half and half, and vanilla. Once the pot has been opened, add 1/2 cup of the hot rice into the egg mixture, whisking constantly. Return back to the Instant Pot® with the optional cinnamon and raisins, and set to saute, continually stirring for 3 minutes. Serve either warm or cold. Be sure to press plastic wrap onto the rice pudding if refrigerating, to prevent a film.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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