Basic Creamy Rice Pudding
By :Julie Han
Votes: 79
Rating: 4.59
Rate this recipe!
Print Recipe
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Half and Half, Rice
Prep Time 5 minutes
Cook Time 15 minutes
4 servings
  • 1 tsp 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 tbsp Vanilla
  • 1 tsp cinnamon optional
  • 1/4 cup raisins optional
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Half and Half, Rice
Prep Time 5 minutes
Cook Time 15 minutes
4 servings
  • 1 tsp 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 tbsp Vanilla
  • 1 tsp cinnamon optional
  • 1/4 cup raisins optional
Votes: 79
Rating: 4.59
Rate this recipe!
Print Recipe
  1. Set Instant Pot to sauté. 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.
  3. Set pot to manual and adjust to high pressure for 10 minutes making, sure the valve is in the sealing position. Once it is finished, 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.
  4. While the pressure is releasing whisk together eggs, half and half, and vanilla.
  5. Once the pot has been opened, add 1/2 cup of the hot rice into the egg mixture, whisking constantly.
  6. Return back to the Instant Pot with the optional cinnamon and raisins, and set to sauté, continually stirring for 3 minutes.
  7. Serve either warm or cold. Be sure to press plastic wrap onto the rice pudding if refrigerating, to prevent a film.
81 replies
  1. Mondo
    Mondo says:

    Easy and delicious! Definitely makes at least 6 servings though. I cant imagine eating the very large recommended serving size in one sitting.

  2. Spistone
    Spistone says:

    Rice was undercooked, Increase rice cooking time to another 5-10 min. Adjust by adding a bit more half and half at the end.

  3. Kbrenner
    Kbrenner says:

    Flavor was spot on (after adding a lot of cinnamon), but didnt have the consistency we were looking for- it was like eating straight rice rather than a pudding. Doubling the milk may help.

  4. nancy_pike1973
    nancy_pike1973 says:

    This was a very good rice pudding, it was a little too sweet for me, next time i will try 1/2 cup of sugar.

  5. lzbth83
    lzbth83 says:

    I used almond milk instead of whole milk and used a cinnamon stick to infused the milk and rice instead of the powder. Pretty good but added more milk at serving time. Garnished with toasted almonds !

  6. Bettyearl
    Bettyearl says:

    Simple and delicious. I used Calrose rice and stevia and it worked great! I added a pinch of salt for flavor enhancement.

  7. ashleyanne
    ashleyanne says:

    First recipe I made in my instant pot. I really wanted to test it with something I loved but dreaded making. Usually spend an hour and a half at the stovetop constantly stirring when I make my grandmother’s recipe. I added a splash of vanilla and some cinnamon to this recipe and it tasted IDENTICAL to hers with such a fraction of the time and labor spent making it!

  8. DJ1
    DJ1 says:

    First rice pudding I’ve ever made. Used 2% milk and it tastes great right out of the pot. Should be great when cold. Thanks so much!

  9. Tara_bartlett
    Tara_bartlett says:

    I found the rice was undercooked – next time i will increase the pressure cooking by 5 mins – but it was really tasty!

  10. LeighSingerKatz
    LeighSingerKatz says:

    Came out perfect. I reduced the sugar to 1/2 cup. Anything more would be too sweet for my liking. Also, I found that the aborio rice contined to absorb the liquid mixture after I put the rice pudding in the fridge to cool. If you prefer a creamier texture, I would suggest increasing the liquid mixture.

  11. Yolz
    Yolz says:

    So easy to make and fast. I used Nishiki Japanese rice instead and doubled all ingredients but the sugar, turned out nice and creamy.

  12. clkrusemark
    clkrusemark says:

    I upped the recipe to accommodate 1 1/2 cups rice. Came out well. It took a little longer to toast the rice in step one, but just go be site, once the rice started to toast s bit, move to step two.

  13. Beezarb
    Beezarb says:

    First time making it but remembered that my mom always added a bit of nutmeg as well. I added about 1/4 tsp as well as 2 T of Birds custard powder. I used slightly less then 3/4 C sugar. I will pressure cook an extra minute next time as rice was slightly undercooked. Turned out very good and I will definitely make this again.

  14. CMcCoy
    CMcCoy says:

    I made this dairy-free with 1% Lactaid milk and canned coconut cream from Trader Joe’s. Per other reviews, I added extra milk, water, and coconut cream.

    Everything came out fine except that it made close to 8 half-cup servings (in which case, I would have added more raisins), and the 1 tsp of cinnamon gave it a very strong cinnamon flavor. I like it myself, but if you only like a light taste of cinnamon, you’re going to want to halve that amount.

  15. Dwmalley
    Dwmalley says:

    Very tasty. Every one enjoyed it. I used 2% milk but look fwd to trying with whole milk. Also made a 2nd batch with long grain white rice and it turned out great as well but with a little different texture. I think the long grain rice requires a little more liquid in the cooker than the arborio (risoto). Added somewhere between 1/2 to 1cp of 2% milk to the finished long grain rice pudding to moisten.

  16. DeborahLLucas
    DeborahLLucas says:

    Just made this Creamy Rice Pudding. Really nice with a few adjustments. Used less sugar (scant half cup), almond milk (1 cup extra at the end), cardamom, nutmeg, cinnamon (spices totalled 1 tsp.) and no raisins. Topped with a few Gala apple pieces.

  17. brneyezz37
    brneyezz37 says:

    I made this and so cid my brother both was epic fail. It was gummy. My brothers was like a DQ Blizzard you cN hold it upside down and it just stayed like that lol

  18. Kippieia
    Kippieia says:

    Just like mom use to make! I used a different type of rice, and itcould have been cooked a couple more minutes. Delish!

  19. Carolyn Sargent
    Carolyn Sargent says:

    I used Jasmine rice, it was good. I doubled the recipe. Another time I will add extra coconut cream when I add the egg yolk. It was pretty thick and that would be a better texture. It was delicious.

  20. says:

    Great recipe. I substituted milk and cream for the half and half (75% – 25% ratio) and couldn’t tell any difference (we stock cream but not half and half). Also used brown sugar in place of part of the white sugar (1/4 cup worth)

  21. CB4
    CB4 says:

    Just made this with short grain white rice. Used 1/2 cup sugar and 2.5 cup of 1% milk as i did not have half and half. No raisins just personal preference. Turned out great. Cooked to perfection and creamy ☺️

  22. Rayandmichelle45
    Rayandmichelle45 says:

    Excellent and the only thing I did different was add heavy cream instead of Half-and-half as that is all I had. Taste just like what my grandma used to make.

  23. GmamaLing
    GmamaLing says:

    I too only use 1/2 cup sugar. This sweetness is just right for me. I use basmatic rice and had to add more cream at the end for the right consistency. I substitute raisins with goji berries. Yummy.

  24. Mark Lewis
    Mark Lewis says:

    An absolute keeper. I’d cut back on the sugar, especially if you add the raisins. The texture of the rice was perfect. Had to add more milk at the end to make it much creamier but thats a personal perference i think.

  25. HanTho
    HanTho says:

    Great recipe! Isustitute the half and hlf with eggnog and i reduced the sugar. Use cinammon dash of nutmeg and raisons. Kids and husband loved it

  26. Jellie
    Jellie says:

    This is the first dessert I’ve made with the instant pot and I’m very impressed with how it turned out! It has just the right amount of sweetness and the consistency is perfect, 10/10 recommend!

  27. Slicchic
    Slicchic says:

    Family loved it. I used a half cup of honey granules instead of the regular sugar, and did end up adding at least another half cup of cream at the end. Great recipe!

  28. KimFox77
    KimFox77 says:

    Made this for the first time, included the cinnamon. I will be making this again but leaving out the cinnamon as it was just too much for my taste.

  29. Kristiekimball
    Kristiekimball says:

    Uber tasty. First batch I added a dash of maple flavoring, cut the cinnamon in 1/2 and added a dash of nutmeg. Definately making again!!!

  30. Smartnut
    Smartnut says:

    Wasn’t good as mom’s. It was easy to make. Didn’t have the old fashioned thick and creamy texture I like.

  31. P-Fam
    P-Fam says:

    YaaaaaUMMMM! Maded in my 4 qt IP …didn’t use cinnamon or raisons. Turned out perect…super creamy. Used all organic ingredients and my homemade vanilla. Thanks for the recipe.

  32. Ministef
    Ministef says:

    Not enough liquid. After the pressure cooking there was little to no liquid left. Added egg mixture and sauteed anyway. Once cooled it was just a congealed mass of delicious rice.

  33. says:

    Reeealy yummy! Don’t need to go to our favorite restaurant for theirs anymore! 😉 I presoaked about 1/2 cup of raisins in sweet wine so I will reduce the sugar to 1/2-2/3 cup next time. Very creamy! It was a little soupy at first but it thickened up nicely.

  34. Beth Basilone
    Beth Basilone says:

    As a followup to my previous review that hasnt been posted yet…it really thickened up after it sat a few hrs. I’ll use more liquid or less rice next time. Whichever I do, I’ll definitely double the recipe…it’s that good!

  35. Tomatack
    Tomatack says:

    Used Jasmine rice and 1/2 cup of sugar the 2nd time I made this and sweetness was just right.

  36. Mig1234
    Mig1234 says:

    Excellent and texture. The sugar was just right for us.

    Its very easy to make.

    I’m lactose intolerant so I had to experiment using lactose free products.

    I used lactaid free milk and lactaid free half and half.

    Before eating it i took a lactaid pill.

    I dis not get sick at all.

  37. marilynrybo
    marilynrybo says:

    This was the first recipe I made in my IP, and we loved it so much I just made it again. As many have commented, the pudding does soak up a lot of the liquid as it sits. I just added a little milk into dish when serving and it was perfection!

  38. Rebeccajewellgreene
    Rebeccajewellgreene says:

    This is very rich. Delicious, but maybe a tad too sweet. I probably will add a little more milk when I eat it because it is very thick. My family loves it!!

  39. Amyfalcone
    Amyfalcone says:

    I got my insta pot yesterday and couldnt wait to use it!!! I made this pudding today after making my dinner. Both of witch we EXCELLENT!!

  40. Wardpam
    Wardpam says:

    Made it but got burn notice. Salvaged it but not sure why it burned ir if i should heat more to thicken it

  41. Instant Pot
    Instant Pot says:

    Hi Wardpam,

    The burn notice is a function that helps to prevent your food from burning. If you see it, it doesn’t necessarily mean your food has burned. Typically, the “burn” message will show if it detects an uneven amount of heat in the Instant Pot. Another thing to add is that for any cooking that involves the sauté function before pressure cooking you should always deglaze your pot. This prevents any food bits from sticking to the bottom of your pot, triggering the Overheat Protection.

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