This Instant Pot rice pudding recipe has all the warmth of a stove-top version but with less effort. It’s an easy dessert you can whip up any night of the week.
If you’re searching for the easiest way to make creamy rice pudding that tastes like it’s been simmering all day, this Instant Pot version is a total game-changer.
Whether it’s your first time making traditional rice pudding or you’re a seasoned pro looking for a faster method, this recipe is all about comfort, simplicity, and flavor.
Rice pudding, or arroz con leche, is a nostalgic, soul-warming dessert that brings back cozy memories with every spoonful. The best part? You don’t need a slow cooker, hours of stirring, or multiple pots. With an electric pressure cooker like the Instant Pot, this classic rice pudding is done in just minutes, and the result is always a rich, creamy texture that’s perfect every time.
Whether you’re using short grain rice, arborio rice, or even trying a vegan rice pudding, this pressure cooker rice pudding will become one of your go-to easy recipes. It’s the perfect combination of comfort food and delicious desserts, and it’s customizable depending on the kind of rice or type of milk you have on hand.
So, if this is your first try or your hundredth, you’ll find that this Instant Pot rice pudding recipe is the best part of your day. Try it once, and you’ll never look at pudding the same way again.
The Best Rice for Instant Pot Rice Pudding
Choosing the right kind of rice is key to achieving the right consistency. While there are many options, some perform better than others, depending on the texture you’re after.
Types of Rice to Use:
- Short-grain rice – Great for a creamy instant pot rice pudding.
- Arborio rice – Known for instant pot risotto, but also delivers a luxuriously creamy finish here.
- Jasmine rice – A light floral flavor and soft bite.
- Medium grain rice – Holds shape but still creates a soft pudding.
- White rice – A classic go-to that works well.
- Long-grain rice or basmati rice – Less starchy, so not as creamy but doable in a pinch.
- Sushi rice – Similar to short-grain; a good creamy option.
- Brown rice – Nutty flavor and chewy texture; requires a longer cooking time.
Want to go dairy-free? You can even make vegan rice pudding using almond milk or a can of coconut milk.
Topping Ideas for Your Creamy Instant Pot Rice Pudding
Make it your own! Here’s how to top off your pudding:
- A sprinkle of cinnamon or nutmeg
- Drizzle of maple syrup
- Dollop of whipped cream
- Handful of fresh berries
- Toasted favorite nuts (pecans, walnuts, pistachios)
- Shaved chocolate or cocoa powder
Serve in small bowls for dessert or breakfast—it’s that versatile!
Instant Pot Rice Pudding Step by Step
Ingredients
- 1 cup of white rice (or your favorite rice – see options above)
- 2 ½ cups whole milk (or cold milk of choice)
- 1 cup water or cold water
- ½ cup heavy cream
- ¼ cup brown sugar or maple syrup
- 1 tsp vanilla extract
- 2 cinnamon sticks
- 1 tsp lemon zest
- ¼ tsp salt
- 2 large eggs
- ½ cup sweetened condensed milk (for added sweetness and richness)
- ¼ cup golden raisins or your favorite dried fruit
- Optional toppings: sprinkle of cinnamon, fresh fruit, favorite nuts, cocoa powder, fresh berries
Preparation
The first thing you want to do is rinse the rice under cold water to remove excess starch. This helps avoid overly sticky pudding.
Add rinsed rice, milk, water, salt, and cinnamon sticks into your Instant Pot. Give it a stir.
Seal the lid and set to High Pressure for 10 minutes. Make sure the valve is set to sealing.
Let the pressure naturally release for 10–15 minutes. This ensures the rice cooks gently and evenly. You can then do a quick release to release any remaining pressure.
In a large bowl, whisk large eggs with a little bit of the hot pudding to temper them. Then, slowly mix the pudding into the pressure cooker. This adds richness and thickness.
Turn the Instant Pot to sauté (low). Stir in heavy cream, vanilla extract, brown sugar, and condensed milk. Add in golden raisins, lemon zest.
Cook while stirring for about 3–5 minutes until the pudding thickens to your liking.
Rice Pudding Leftovers
Storage: Let the pudding cool to room temperature, then transfer it to an airtight container. It can be kept in the fridge for up to 5 days.
Reheating: To reheat, add a splash of milk and warm it gently on the stove or in the microwave. The pudding thickens as it sits, so the right consistency may need a little adjustment the next time you serve it.
Freezing: Let it cool to room temperature, then store it in an airtight freezer-safe container for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat with a splash of milk to restore its creamy texture.
Recipe
Originally Published On: June 9, 2025
Instant Pot Rice Pudding
Ingredients
- 1 cup white rice
- 2 ½ cups whole milk (or cold milk of choice)
- 1 cup water
- ½ cup heavy cream
- ¼ cup brown sugar (or maple syrup)
- 1 tsp vanilla extract
- 2 cinnamon sticks
- 1 tsp lemon zest (optional)
- ¼ tsp salt
- 2 large eggs
- ½ cup sweetened condensed milk
- ¼ cup golden raisins
- Optional toppings: sprinkle of cinnamon, fresh fruit, favorite nuts, cocoa powder, fresh berries
Recommended Equipment
Instructions
- Rinse the rice under cold water to remove excess starch
- Add rinsed rice, milk, water, salt, and cinnamon sticks into your Instant Pot and stir
- Seal the lid and set to High Pressure for 10 minutes
- Let the pressure release naturally for 10–15 minutes then do a quick release to release any remaining pressure
- In a large bowl, whisk large eggs with a little bit of the hot pudding to temper them
- Then, slowly mix the pudding into the pressure cooker
- Turn the Instant Pot to sauté (low)
- Stir in heavy cream, vanilla extract, brown sugar, and condensed milk
- Add in golden raisins and lemon zest
- Cook while stirring for about 3–5 minutes until the pudding thickens to your liking
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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I love the idea of getting all that great texture and flavor without all the time that regular rice pudding usually takes.
This looks so good—rice pudding is total comfort food for me! I love that you use the Instant Pot to make it super easy (and no constant stirring!). Adding cinnamon and nutmeg sounds like the perfect cozy touch—can’t wait to try this!
This looks so comforting and easy – exactly the kind of recipe you love after a long day! I’ve been experimenting more with my Instant Pot lately, and this one’s definitely a great addition. It works great with vegan and dairy-free alternatives too. Thank you for the creamy inspo!
I love this dish. It is a common dessert in India, and different parts of the country make it with different consistency. I add cardamom pods for flavour.
I have never had Rice pudding before, I do remember my mom making this dish, but I never tried it. I need to try and make this at least once just to see how it tastes and to say I tried it.
I am a big rice pudding fan but don’t get to eat it very often. Homemade is always so much nice. I do like the sound of your recipe. I haven’t made it using lemon zest or raisins before. That would be different and I’m sure this version would taste amazing!!
I always get excited every time I see Instant Pot recipes, and I am excited to try this. It’s been a while since I tried making rice pudding, and this will be the first time using my IP. Thank you for sharing the recipe. This looks really good.
Made this and it hit the spot. Super creamy, not too sweet, and felt like something my grandma used to make. Love how simple it was in the Instant Pot — no fuss at all!
So simple and delicious. My husband loves this rice pudding!