Creamy Pressure Cooker Rice Pudding

Rich, creamy rice pudding made in half the time in the pressure cooker. Serve it warm with a sprinkle of cinnamon, or if you prefer, cold with a dollop of whipped cream. 

Before I got married, I worked in downtown Salt Lake City. Lamb’s Grill, which is “Utah’s Oldest Most Famous Restaurant”, was right next door to the building I worked in. Twice a day a group of us would go to Lamb’s for our coffee break. Since I’m not a coffee drinker, several times a week during our afternoon coffee break,  I would order Lamb’s delicious rice pudding.

Years later, the Salt Lake Tribune printed the recipe for Lamb’s Rice Pudding. It’s a family favorite and I’ve made it more times than I can count. It was one of the first recipes I posted on Barbara Bakes.

Cooking it on the stove top requires over an hour cook time and frequent attention. I decided to adapted it for my pressure cooker and now it’s ready in half the time without all the stirring. The pressure cooker version is even creamier than the original. I can’t imagine making it on the stove again.

Creamy Pressure Cooker Rice Pudding

Creamy Pressure Cooker Rice Pudding


  • 1 1/2 cups Arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 5 cups milk (I used 1%)
  • 2 eggs
  • 1 cup half and half
  • 1 1/2 teaspoons vanilla extract
  • 1 cup raisins


  1. In pressure cooker pot, combine rice, sugar, salt, and milk. Select Saute and bring to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes.
  2. While rice is cooking, whisk eggs with half and half and vanilla.
  3. When beeps sound, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
  4. Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins.
  5. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.)


Lamb’s always served it cold with a sprinkle of cinnamon on top, but I love it warm. Enjoy!


Don't miss out on a new recipe. Subscribe to Pressure Cooking Today by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Pressure Cooking Today when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #PressureCookingToday.


    Leave a Comment:

  1. Sue Fulton says

    Just made this this is fabulous! I have never used Arborio rice before and I love it. I did have one problem. I turned the pressure cooker off, waited 10 minutes and then, when I used quick release, it came boiling out through the pressure spout. What would happen if I waited longer to prevent this from happening. Would the rice be overcooked? Could I still add the half and half and eggs and bring it back to a boil with success?

    • Barbara Schieving says

      Hi Sue – yes, you should definitely just wait longer until no liquid comes out through the pressure spout. Your rice won’t be over cooked and you can still add the half and half and eggs successfully. Just curious if you doubled the recipe?

      • Sue Fulton says

        No, in fact, for just my husband and I, I should have made a half of recipe. I thought for the first time, I should just follow the recipe exactly as written. I will try to wait longer next time I make it…which I definitely will…it is wonderful! Thanks, as always, for the quick response.

  2. Lori says

    I made the rice pudding for my family & it was a huge success! I put a little nutmeg into mine because this is the way I remember it from childhood. I love the fact that it is ready in about 30 minutes! I remember trying to make rice pudding when I was a teenager. I don’t remember the end result, but I do remember that it took FOREVER!

    • Barbara Schieving says

      Hi Lori – rice pudding really is best cooked in the pressure cooker. Glad you and your family enjoyed it!

  3. Sharon says

    Barbara, I am allergic to white rice but not brown rice. So everything I make is with brown. However, I’ve never used it in a dessert and I’m wondering if you think it would be okay? Thanks!

  4. Kathy says

    I have been following the directions,
    16 minutes on low, after it comes to
    A boil, and it still scorches a little bit.
    I also tried to make 1/2 of a recipe,
    And it all scorched.
    Has anyone else had problems with scorching?
    Otherwise it’s a great recipe

  5. julie says

    This is such a good rice pudding recipe that my husband asks me to make it as soon as we run out of it. that means every week. :)


  6. Susan says

    I wish I had read the comment about this making such a big batch.I would have halved it. Hubby won’t eat it so I’ll be eating it all week. Life is tough LOL. This was easy and delicious. I’m looking forward to trying it with coconut milk next time. New to pressure cooking and loving it. Thanks for the guidance and inspiration!

    Sooz (Instant Pot Duo 60)

  7. Cindy says

    I followed the instructions as written only I used regular long grain white rice as that’s what I had and I halved the recipe. It was delicious! I have been looking for a good rice pudding recipe for a long time and this is the perfect one. Thank you for sharing it. I really appreciate having this wonderful comfort food recipe. It was easy to prepare and quick clean up. A total winner!

    • Barbara Schieving says

      Thanks Cindy – it’s getting to be perfect weather now for rice pudding. So glad you loved the recipe. Nice to know long grain white rice and a half a batch work well. Thanks for sharing.

  8. a. conover says

    Hi! I LOVE rice pudding but am new to pressure cooking. My pressure cooker only has a high setting. How would I make adjustments to this recipe?

    • Barbara Schieving says

      Hi – welcome to the world of pressure cooking. Rice pudding will cook just fine on the high setting. Just reduce the cook time by a few minutes. Try 12 minutes at high pressure. After the 10 minute wait, and releasing the pressure, taste the rice to see if it’s tender. If it’s not quite, just simmer it a minute or two until it’s tender before adding the eggs.

      • a. Conover says

        thank you so much for responding, and so quickly. 9 times out of 10 when I ask a question on a blog, I never get a response. I am making this tonight!

        • a.+conover says

          PERFECT and delectable! I used 2 cups coconut milk and 3 cups 2% milk, otherwise followed recipe perfectly. Absolutely heavenly. I’m making your mongolian beef now :)

    • Barbara Schieving says

      Hi Jess – Half-and-half is a blend of whole milk and cream. I understand it is called half cream in the United Kingdom.

  9. Elizabeth says

    This was the most delicious rice pudding recipe i have ever tasted! So easy in the pressure cooker and perfectly done. Thank you so much for sharing this recipe!!!

    • Barbara Schieving says

      Hi Elizabeth – thanks for letting me know how much you loved it! With fall right around the corner, I’m sure I’ll be making some soon too.

  10. Sandra says

    I’ve made this delicious recipe several times and planned on making it tonight but didn’t have any arborio rice -aggggghhhhh! So I used sushi rice instead and it came out perfect and yummy as usual. :-)
    Thanks again for both your wonderful blogs!

  11. DeLona Osborne says

    Love this site, hard to find electric pressure cooker recipes, this are wonderful, a cookbook just for electric pressure cooker in the future–please?

  12. Arlene says

    I just made your rice pudding recipe again & as usual, it is just wonderful. Since I started pressure cooking in December, 2013, I have made this recipe several times.
    Because my husband absolutely refuses to eat rice pudding (who knows why!) I have finally learned to half 1/2 the recipe.
    Today, BTW, I made the rice pudding in my new Instant Pot electric PC which arrived last month. Reading your blog motivated me to try an electric PC. I found using the electric PC was both easier & frankly more enjoyable than using the stovetop PC. About 2 weeks ago I finally packed up my stovetop PC & returned it. What relief I feel to be free of that thing which kept me trapped in the kitchen.
    Thanks again for all your wonderful recipes!

    • Barbara Schieving says

      Thanks Arlene! I’m so excited you’re loving your new Instant Pot. I too love the ease, and set it and forget it nature of the electric pressure cookers. It’s been too long since I’ve made rice pudding. Thanks for the reminder.

  13. Patrick says

    This was delicious! I’m not usually the cook in our family, but my wife just got a pressure cooker and I’ve wanted to try making rice pudding for a long time. After an initial failed attempt in which I added 1/2 Tablespoon instead of 1/2 tsp. salt (rookie mistake, I know), this was easy and wonderfully tasty. Thanks for a great recipe!

    • Barbara Schieving says

      Hi Patrick – Thanks for letting me know how much you liked the rice pudding. Lots of ingredients you can get away with subbing 1/2 tablespoon for 1/2 teaspoon but salt isn’t one of them. Sorry. Although sometimes mistakes like that are our best teachers.

  14. says

    O.M.G. This is the best rice pudding I’ve ever had. Hands down. Making it in the pressure cooker made this super fast, and super easy. I loved that I didn’t have to keep stirring the rice. Thank you, Barbara!

  15. Jane Van Wagenen says

    Oh my goodness, this is the best!!! I just purchased an electric pressure cooker and found your recipes the other day. Just the right amount of sweetness and so creamy!!! Thank you for this recipe and I’ll be sure to try out more!!!

  16. Emily says

    Hi Barbara, thanks for this recipe! How should I adjust the cooking time if I am only making half the amount of rice pudding?

    • Barbara Schieving says

      HI Emily – no you shouldn’t need to make any changes to the cooking time when you’re cooking a half batch. Enjoy!

  17. Drew Messmann says

    Barbara – I’m so glad you made this site. My mom and I were talking several weeks ago and she was fondly remembering her Swiss Steak made in her 1957 pressure cooker. I decided to start researching pressure cookers and just found that Breville makes a counter-top version that doubles as a crock pot. So today, my mom got Swiss Steak for dinner and I just made your rice pudding recipe for dessert. WONDERFUL!!! She even teared up.

    As I discover really good pressure cooker recipes I may email one or two for you to try. Thank you again – Drew

    • Barbara Schieving says

      Hi Drew – what a sweet comment. So glad we could make your mom happy. I would love it if you shared recipes with me. I’ll look forward to it.

  18. says

    I made a half recipe of this rice pudding recipe tonight — I’m eating it right now. It’s delish! I’m eating mine right out of the pot with a little sprinkle of cinnamon. I’m on my own tonight so I made it because my family as all said they don’t like rice pudding. But I may convert them so next time I make this I’ll do it for the whole family (3 others) and see if I can’t get them to at least try it. And I think a half recipe is enough for 4 — this made a lot of pudding.

    • Barbara Schieving says

      Hi Gayle – so glad you loved it! Thanks for posting this. It brought a smile to my face. You’re right, it does make a lot. Plenty for my family of six and some for mom in the morning for breakfast :)

  19. Rhonda Garcia says

    I just wanted to say thank you for making one of hubbie’s favorites do-able for me. As I age, I am finding it harder and harder to stand in front of a stove for long periods of time, and this recipe just made it possible for me to assemble and walk away for awhile. Keep up the good work!

  20. says

    Another great recipe from you to try Barbara. I love rice pudding and make it often (but never in the pressure cooker). I must admit, I have been known to make “too much” rice so I will have some left over for pudding. And I might just eat mine with cinnamon AND whip cream 😉

    • Barbara Schieving says

      Hi Em! My daughter doesn’t love it either. I’m still working on her to like oatmeal and Cream of Wheat too. She says it’s a texture thing.

  21. says

    Great idea! I have fond memories of Lambs too. I used to ride the train (the old Bamberger railroad) in from Bountiful and have lunch there with my dad when I was in high school. It seemed like quite an adventure going into the city alone!