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Peaches and Cream Oatmeal
Basic Creamy Rice Pudding
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Ingredients
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Instructions
- 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.
- Whisk together whole milk, water, and sugar and add to the Instant Pot.
- 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.
- 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 sauté, 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.
Julie is a cooking enthusiast, natural remedies nut, and mom to a toddler, a teen, and one in between. She has always loved to create delicious recipes for her very hungry husband and kids. She has recently joined the Instant Pot craze. Join her as she shares her journey to create Instantly Delicious meals in her little city kitchen using the Instant Pot and more!
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Fantastic!
Very easy to make and tasty!
Very easy and yummy! Better than store bought!
Amazing and so easy
Delicious! Will definitely do again!
Easy and delicious! Definitely makes at least 6 servings though. I cant imagine eating the very large recommended serving size in one sitting.
Rice was undercooked, Increase rice cooking time to another 5-10 min. Adjust by adding a bit more half and half at the end.
Second time I made it with half a cup of sugar and cardamom instead of cinnamon turned out great.
Very easy to make and delicious too
Very good. Made it with the cinnamon and raisins.
I used a 1/2 cup of sugar and opted for craisins! Turned out great!
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.
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.
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 !
Simple and delicious. I used Calrose rice and stevia and it worked great! I added a pinch of salt for flavor enhancement.
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!
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!
Easy and good!
I found the rice was undercooked – next time i will increase the pressure cooking by 5 mins – but it was really tasty!
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.
Awesome! Quick, easy, and the kids loved it!
Like paste but tasted ok
Needed more liquid
Awesome! Excellent every time.
Love this recipe
So easy to make and fast. I used Nishiki Japanese rice instead and doubled all ingredients but the sugar, turned out nice and creamy.
I added raisins, Lemon peel and cinnamon
It was not as pudding-y as i expected and indont think i cooked rice long enough…
Love it!
I used basmati rice and followed the recipe…. came out perfect!!!
Creamy and sweet. Just like it was served in elementary school!
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.
How do i get the recipe
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.
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.
Forgot to mention that I only used half a cup of sugar and it’s plenty sweet.
Very good, cut sugar back to 2/3 cup and it was still plenty sweet, 1/2 would be enough I think.
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.
I dint see the recipe.
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.
Pressure cooked for 10 minutes rice was raw. Had to cook it again.
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
Just like mom use to make! I used a different type of rice, and itcould have been cooked a couple more minutes. Delish!
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.
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)
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 ☺️
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.
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.
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.
Great Recipe!
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
Tastes amazing and super easy to make! This was my first recipe ever using the instant pot.
Deliciously simple – absolutely fantastic!
Turned out amazingly delicious! I used long grain white rice and it still turned out perfect.
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!
So easy and delicious!
Really easy and straightforward! Its a keeper it was delicious
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!
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.
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!!!
Wasn’t good as mom’s. It was easy to make. Didn’t have the old fashioned thick and creamy texture I like.
One of the best and fastest ti r puddings I hace ever made! Easy and yummy!
Perfect. Delicious with raisins as well.
This recipe is amazing!! Comes out so creamy and tasty, just how I remember Nonna’s
My brittish in laws loved this recipe! It was very tasty.
I added maple syrup for the coup de gras.
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.
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.
Not enugh liquid. I added extra milk at the end. Still good but needs to be more creamey
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.
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!
Used Jasmine rice and 1/2 cup of sugar the 2nd time I made this and sweetness was just right.
Made it twice. 2nd time I used less sugar (1/2 cup). Much better.
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.
Excellent taste amd texture.
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!
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!!
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!!
Very good. Easy. Good texture.
Creamy, sweet and flavorful. Easy quick dessert to make after dinner or for lunches.
Made it but got burn notice. Salvaged it but not sure why it burned ir if i should heat more to thicken it
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.
So easy and delicious! I doubled the recipe and it came out perfect.