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.
Making Creamy Rice Pudding in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Creamy Rice Pudding!
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.
Update: I have an updated version, The Best Pressure Cooker Rice Pudding, that is quicker and easier than this recipe. Be sure and check it out too.
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
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.
While rice is cooking, whisk eggs with half and half and vanilla.
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.
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.
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!
Is the cooking time the same if I double the recipe?
Hi Kathy – the cook time is the same if you double the recipe. Enjoy!
Do you think I could use evaporated milk instead of half and half?
This sounds delicious.
Thanks Gina – I haven’t tried it, but evaporated milk should work well.
Can this be made with almond milk or some other milk substitute?
Hi Denise – I have a recipe that uses coconut milk that is tasty https://www.pressurecookingtoday.com/pina-colada-rice-pudding/ You can use almond milk or other milks, it just won’t be as creamy.
Can I make this with just plain long grain white rice instead of the arborio ($$$)?
Yes – I often make it with long grain white rice when I’m out of arborio. The arborio rice makes it creamier without adding cream, so you may want to sub a little cream instead of some of the milk.
Hi there- what a great recipe! Just made it exactly as written and I’m soooooo happy. Really creamy and delicious. I have a question that i dont see in any of the comments – can this be frozen? It made so much i cant see me eating all this until its gone. I just am not sure about freezing it. Thoughts?
Thanks Tessa – glad you loved it! You can freeze rice pudding, just thaw it in the refrigerator.
Excellent! Thanks for the fast response!
Wow….cooked as per instructions. Waited 10 minutes, then hit quick release and instead of steam, I had milk spewing out of the release valve! What a mess. The rice pudding actually turned out pretty good in spite of this!!
Hi Gina – it’s important to close the valve if anything other steam comes out. Then wait a few seconds and open and close the valve in spurts until only steam comes out. There’s more information about an intermittent release in this post https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/ Glad you enjoyed the rice pudding!
I have made this a few times and the burn button comes on. Is because I am using Jasmine whit rice. Otherwise turned out great.
Hi Jim – some of the newer models heat up faster, so that could be the problem. Have you tried my other rice pudding recipe? It’s similar tasting but easier to make and you should get the burn notice https://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/
I’ve made this a few times absolutely love it. I use 3/4 cup of 2% milk for the half and half . I use 1 tsp of vanilla and 1/2 tsp almond never have any left.
I’ve tried this recipe twice in my instant pot. The first time it was a bit runny so then I increased the cooking time but now it was scorched on the bottom of the pot. Andy ideas?? From what I can see I don’t have a pressure bottom to change the pressure from high to low?? I have a rice button but that is a preset 10 minutes- I can’t increase it any.
Sorry but not sure what ‘half and half’ is? Is this an American thing? As its not familiar to me with Australian cooking! TIA
Hi Jane – you may have something similar under a different name – it’s a blend of whole milk and light cream. Here’s a good article about making your own https://www.thekitchn.com/4-easy-ways-to-make-your-own-halfandhalf-substitute-tips-from-the-kitchn-216621
you don’t have a problem with just milk as the liquid?
I haven’t had a problem with 1% milk.
I use 3/4 cup of 2% milk for the half and half works great for me
What do you mean half an half..?
Hi Caroline – half and half is sold in cartoons near the whipping cream and milk. It is half cream and half milk.
Ice be reed made rice pudding before but had it on a recent vacation and loved it. Do the eggs need to be tempered before mixing them in with the rice?
Hi Allison – since you’re mixing the eggs with the half and half, I don’t temper them. Enjoy!
Does the milk in this recipe leave a film on your instant pot? I have a special bowl I use on my double boiler specifically for my traditional finnish rice pudding recipe because it leaves a film. I’m eager to try my recipe in the instant pot, but worried about getting my pot clean again. It seems similar to this recipe, that’s why I’m asking.
Hi have you tried bar keepers friend powdered cleanser? Love it ! Like stainless stock after making pea soup gets that funky look on the bottom this scrubs it right off same with my insti pot
Could i use Stevia instead of the sugar? I’m trying to do better on carbs!
Hi Linda – I haven’t tried it, but I believe others have used Stevia successfully. Enjoy!
I made this with my Instant Pot. Tastes okay, but the rice is way too hard for rice pudding. Tastes like regular cooked rice in a pudding. Should i have started with the rice already cooked?
Hi Jon – if you prefer your rice more tender, just add additional pressure cooking time. You definitely don’t want hard rice.
If I wanted to make a smaller amount an I reduce the recipe, but would I keep all the times the same? Thank you, can’t wait to try it!
Hi Jesse – yes, you will keep the times the same when you reduce the recipe. Enjoy!
I just bought a cuisinart electric pressure cooker. Can I use all your recipies with this unit
Hi Genia – yes, in fact my first pressure cooker was a Cuisinart. Have fun!
Have you ever made a non dairy version? I am trying to cut back on my dairy and am looking doe for a recipe for cashew milk
Hi Gerri – I did a pina colada version with coconut milk https://www.pressurecookingtoday.com/pina-colada-rice-pudding/. Cashew milk should work fine. Let me know if you try it.
My heavens this is good! Thank you for the recipe — I’ve been trying to make rice pudding that tastes like this my entire adult life. It became my favorite dessert when I was in college. That was a long time ago. 🙂
Thanks Jennifer – so glad it brought back fond memories.
My pc doesn’t have a low pressure setting. What can I do?
Hi Linda – I also have a version that uses high pressure https://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/
Ouch, I wish I read this first. I just made this recipe and used the rice button on my IP and the milk overflowed and made a mess inside the bottom of the unit and to add insult to injury the rice/milk burned on the bottom. I guess the high pressure version with water instead of milk would have worked. What a mess.
Hi Tracy – that’s frustrating. However, it sounds like you didn’t have a proper seal. If the pressure cooker is sealed properly, no liquid will escape. Be sure and clean the unit completely and let it dry before trying to use it again. Then practice bringing the pressure cooker to pressure with just water in the inner pot to see if the unit is working properly and you have a good seal. You shouldn’t have any steam (definitely no liquid) coming out around the sides of the lid.
May I ask if we can use regular long grain white rice? I have never used arborio rice before and it’s a little expensive for me right now.
Hi Sian – yes, it works well with long grain rice. You can add some cream at the end to up the creaminess.
Thank you. 🙂
I have an instant pot. Should I still use a low pressure setting? If so, which setting would be ideal?
Hi Michael – use the manual button and the pressure button to switch it to low pressure. Here’s more info on which button to use. https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Have fun!
I don’t even have the pressure cooker yet. I just ordred one today. Never used a pressure cooker
My favorite is creamy rice pudding that I have tried to make 1,000 times Came out OK but not great Hoping i will be able to get the results now. A little worried about that release thing in your instuctions Any tip that can help a begginer would be greatly appreciated.
Hi Nora – the release thing is super easy. Here’s a post about it https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/ Have fun!
I apologize if I missed this in the recipe… How many does this recipe serve?
Hi Kerry – about 8 servings
This is delicious! I also added 2 Tablespoons melted butter mixed with 1 tablespoon of cinnamon then added to egg mixture to make cinnamon rice pudding.
Use half stick of butter and an equal amount of cream cheese in the second cooking phase for some really good, fat boy rice pudding.
I’ve never tried fat boy rice pudding. Thanks for sharing Dan!
Hi Barbara please can I ask what is one cup half and half? I expect it me I can’t get my head around it ??
Hi David – it’s half cream and half milk. Just make your own half and half if you can’t get it at the market. You can use all cream if you want it decadently delicious.
This was absolutely mouthwatering delicious, I made your other rice pudding last week and it was delicious but this one beats it, I was supposed to take it to my brothers house for dessert but it never made, it thank God I didn’t tell him that I was bringing it LOL
Hi Sally – so fun that you made both. I’ve had desserts disappear like that at my house too. 😉
Did this today. I must have a very different definition of creamy. There was almost no liquid left when I removed the lid and still none after I stirred in the half and half mixture. Still taste good though.
Sounds like you had a lot of evaporation when cooking. As long as the rice was cooked to your liking, just stir in as much half and half as you’d like to get the creamy texture you’re looking for.
made your rice pudding, bit to sweet for me but will put less in next time could have done with a few extra , minutes I cooked it for 18 and also put a tin of carnation milk, and nutmeg and it were lovely thanks.
Glad you made it your own and enjoyed it.
Suggest you add serving size to your recipes please.
Thank you so much for this (and all the others I’m going to try) recipe!! Just made it and it was fantastic!!! Used long grain because it was all I had. Perfection!! Oh, I halved the recipe except I still used 2 eggs for the protein.
A near disaster. By the time the rice and milk mixture boiled and the lid was put on, too much starch had come from the rice.
Starchy goo was sputtering through the valve, made a big sticky mess over stove. That’s why starch is a component of glue, and let’s add some milk casein for good measure.
So I continued by cooking and stirring as an open pot until rice was tender, then follows rest of directions to finish.
Must say it was delicious. But necmxt time I’ll check the updated version.
Cheers from Nova Scotia
what is arborio rice? will regular white rice do? sounds so delicious.
Thanks Joyce – arborio rice is an Italian rice that is naturally more creamy, but if you can’t find it, or don’t want to buy it, regular white rice with do. Enjoy!
Joyce, in my area (Northern Nevada) Arborio rice isn’t carried by all the grocery stores. I can rely on Raley’s to have Arborio and its usually in a box, not a bag.
Hello, so glad I found your website. I purchased a Big Boss PC a few months ago from a sale table at Walmart during reno’s….$40.00!! My score of the year! I’m loving it but it doesn’t have a saute setting, just hi and low pressure, brown, steam, slow cook and warm. Is there a way for me to adjust this recipe, I’m dying to try it. Thanks again for your wonderful site (and hard work).
Hi Nancy – just use the brown setting to saute and you should be fine. Thanks! – glad you’re enjoying my site!
I’m really going to want to try this recipe. I’ve been looking for a recipe for the Indian rice pudding called kheer for the pressure cooker but so far haven’t been happy with the results I’ve had with recipes I’ve found. Yours looks about the right texture. I may want to cut down on the sugar though as it sounds sweeter than kheer. Significant ingredients in kheer are cardamom and pistachios or thinly sliced almonds. Kheer also doesn’t have raisins which of course can be easily omitted.
You’re right about the rice pudding taking a long time to make on the stove. In kheer recipes I’ve made that way, one has to start with an enormous amount of milk and reduce it by half.
I use brown rice only. What would be cooking time for pressure cooker?
The cook time for brown rice is 22 minutes.
I just got my electric pressure cooker this week and volunteered to make the rice pudding for my dinner group next month. We are have a Greek themed dinner so when I realized I could make rice pudding in a pressure cooker that’s what I decided on bringing. We usually have 9 women at dinner. Can you tell me how many servings are in this recipe and if I wil need to make a larger batch. If so, how much larger? I know I can’t overload the pressure cooker. Can’t wait to try this.
Hi Linda – this recipe is delicious, but I’ve developed a pressure cooker rice pudding recipe that is even easier and tastes just as good that might be better for your first recipe. I shared it as a Pina Colada Rice Pudding https://www.pressurecookingtoday.com/pina-colada-rice-pudding/ but for classic rice pudding just substitute cows milk, butter, and raisins. For your group I would make an additional half batch.
Thank you, Barbara. I will try that recipe as well. I will try both and see which I like best. In the original recipe, you state to cook on low pressure. My pressure cooker does not have a ‘low pressure’ setting. Can you tell me how I can allow for an adjustment? Will cooking on the only pressure setting I have work?
Hi Linda – cooking it on low pressure isn’t that important, maybe just shave a minute or two off the cook time. I decided to post the other recipe on Wednesday. So it will be interesting to hear which you like best. Thanks!
Barbara, I cooked both recipes. I decided that I could use the ‘rice’ setting for the Lamb’s Restaurant/the first version I tried. It was a little thick and I felt it was cooked too high. I cooked the second recipe, the one you cook the rice for 3 minutes and it was also good but the rice was not quite cooked so will try it at 4 minutes. I am having fun with this and my family and friends are enjoying all the rice pudding. So glad I discovered your site and your wonderful recipes.
Hi Linda – so fun that you tired them both, and that your family and friends are enjoying the rice pudding. I’m glad you found my site too.
Why not double the recipe. One can’t have too much good rice pudding :-).
I was thinking the same thing, Sigrid. That is what I think is the best thing to do. I just love the flavor of both of the puddings I have made so far so having extra is going to be great.
Just made this this afternoon..it 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?
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?
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.
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!
Hi Lori – rice pudding really is best cooked in the pressure cooker. Glad you and your family enjoyed it!
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!
Hi Sharon – yes, you can make rice pudding with brown rice, but use this black rice recipe instead and substitute brown rice https://www.pressurecookingtoday.com/2014/02/forbidden-black-rice-pudding-with-dried-cherries/. Enjoy!
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
Hi Kathy – I haven’t had any problems with scorching. What type of pressure cooker are you using? Next time, try this recipe https://www.pressurecookingtoday.com/2015/01/pina-colada-rice-pudding/ and just sub butter for the coconut oil and milk for the coconut milk and omit the pineapple if you don’t want to tropical twist. Or using milk and half and half like in this recipe https://www.pressurecookingtoday.com/2014/02/forbidden-black-rice-pudding-with-dried-cherries/
I actually prefer the method of cooking it in those two recipes to the way this recipe is cooked.
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. 🙂
Thanks Julie! I like that idea.
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)
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!
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.
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?
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.
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!
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 🙂
Sounds like a delicious change. Glad you enjoyed it!
What is meant by Half and Half for the ingredients?
Hi Jess – Half-and-half is a blend of whole milk and cream. I understand it is called half cream in the United Kingdom.
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!!!
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.
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!
Thanks Sandra! Nice to know sushi rice makes a great substitute.
Love this site, hard to find electric pressure cooker recipes, this are wonderful, a cookbook just for electric pressure cooker in the future–please?
Thanks DeLona! So glad you’re enjoying the recipes. One day a cookbook would be fun to do.
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!
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.
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!
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.
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!
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!!!
Thanks Jane! So glad you found me and loved the recipe. Have fun with your new pressure cooker.
Hi Barbara, thanks for this recipe! How should I adjust the cooking time if I am only making half the amount of rice pudding?
HI Emily – no you shouldn’t need to make any changes to the cooking time when you’re cooking a half batch. Enjoy!
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
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.
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.
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 🙂
I adore rice pudding, it’s a family favorite at our Swedish Smorgasbord. You really have simplified the long process. I’ve got to remember this.
Great recipe, great memories!
Ok, Cade loves rice pudding and I really need to make it for him. Thanks for the recipe!!
I’m so hungry right now! This looks sooo good!
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!
What a clever idea! I don’t often make rice pudding because of the time and attention involved. This is a perfect solution for that. That’s ever so much, Barbara.
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 😉
I’m still trying to like rice pudding. I’m not there yet but I’ll keep trying!
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.
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!
What a fun adventure for a teen. Probably made you feel so grown up. Thanks for sharing.
Kalyn, that is such a neat memory!