Dessert · International

Instant Pot Rice Pudding

Name: Instant Pot Rice Pudding
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: International
Ingredients: 1 cup (175 grams) medium-grain white rice, uncooked; 2 cups (500 ml) whole milk; 1 ½ cups (375) water; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 teaspoon pure vanilla extract; ½ teaspoon salt; 1 (14 ounce) can (397 grams) sweetened condensed milk

A creamy spiced rice pudding enriched with whole milk, vanilla and sweetened condensed milk.

Original recipe

Cook

30 min

Total

30 min

Serves

Ingredients

1 cup (175 grams) medium-grain white rice, uncooked
2 cups (500 ml) whole milk
1 ½ cups (375) water
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
½ teaspoon salt
1 (14 ounce) can (397 grams) sweetened condensed milk

Method

Rinse the rice under cold running water, then drain it well.
Put the rice in the cooker and add the milk, water, cinnamon, nutmeg, vanilla and salt.
Stir, lock the lid and seal the valve. Cook on manual high pressure for 20 minutes.
Allow a 10-minute natural release, then vent the remaining steam. Open, stir in the condensed milk and mix until evenly creamy before serving.

My notes

Notes

The pudding thickens as it cools; serve warm for a looser consistency.

Calories: 288 kcal · Carbs: 50 g · Protein: 7 g · Fat: 6 g · Sodium: 237 mg · Sugar: 30 g

Adapted from littlesunnykitchen.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Rice Pudding

Ingredients

Method

Notes

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