This Instant Pot rice pudding recipe is so delicious you will want to eat it every day!
I was under a hard lockdown in Shanghai in 2022 when, thanks to government supplies and panic buying, I ended up with 40kg rice. This is when I felt inspired to make more rice recipes, and ended up with the most delicious, creamy rice pudding – all made quickly and simply in the Instant Pot.
I make mine with a combination of cow’s milk and coconut milk. With a splash of rose water, it’s mouth watering! I had a sealed bottle of rose water in my pantry for the longest time, and when I couldn’t get any vanilla essence during the lockdown, I decided to experiment with the rose water instead. Since there are two eggs in this recipe, you definitely need something to break that eggy taste. After all, you want it to taste like dessert, not eggs.
What’s great about this recipe is that you can experiment with different milks – oat, almond, coconut, whatever floats your boat. You can also experiment with the flavouring. Instead of rose water, add vanilla essence. Or add some cardomom and cinnamon sticks. I absolutely love serving it with a very healthy sprinkling of cinnamon on top.
So if you love your Instant Pot as much as I do, then try out the recipe and don’t forget to leave a comment down below!
(If you enjoy Instant Pot cooking, then you should try this Instant Pot Brown Rice and Beef meal.)
Instant Pot Rice Pudding
- Instant Pot
- Wooden spoon
- Measuring jug
- 1 cup short grain rice
- 1 1/2 cups water
- 1/2 cup sugar
- 1 cup milk split in half
- 1 cup coconut milk
- 2 eggs
- 2 tbsp rose water
- cinnamon for dusting when serving
- Rinse and drain the rice.
- Add the rice and water to the Instant Pot. Pressure cook on high (set manually) for five minutes. Let the pressure release naturally for at least 10 minutes.
- Fluff up the rice with a wooden spoon. Add the sugar to the rice and stir until the sugar is dissolved. If all the pressure released naturally, ensure the rice is still hot when adding the sugar.
- Add 1/2 cup of milk and sauté on low while stirring continously until the milk has been combined well.
- In a measuring jug, whisk the half cup of milk, coconut milk, rose water and eggs. It's mostly the eggs that need to be whisked (broken up). Slowly pour the milk mixture into the rice and stir continuously until well-combined, thick and creamy.
- When serving, dust with cinnamon. And enjoy!