Make the best creamy, old fashioned rice pudding quicker and easier using a pressure cooker. This recipe for the best pressure cooker rice pudding is comfort food at it’s best.
I’ve made rice pudding in my pressure cookers many different ways and this is my favorite way to make it. It’s the best pressure cooker rice pudding because it’s faster and easier than most rice pudding recipes, including my Creamy Rice Pudding recipe.
Using arborio rice, the rice you use to make risotto, creates a creamier rice pudding without using any cream. The recipe is also really versatile. You can use almost any rice to make this pudding without making significant changes. If you want to use brown rice, you just adjust the cooking time.
I like to eat rice pudding hot. I generally remove the pot from the pressure cooker and let the pudding cool uncovered for about 20 minutes; then it’s the perfect temperature and consistency. But you can serve it hot or cold, and omit the raisins if you don’t like them.
If you refrigerate the pudding overnight, and it gets a little thicker than you’d like. Just stir in some cold milk until it’s the consistency you want. I also like to eat left over rice pudding cold the next morning for breakfast. In fact, I pretty much love to eat it any way.
If you love rice pudding too, you’ve got to try making it in your pressure cooker / Instant Pot.
My Favorite Pressure Cooker Rice Pudding
Make the best rice pudding using your pressure cooker or Instant Pot. It’s quick, easy-to-make comfort food at it’s best.
- 1 cup Arborio rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 2 cups whole milk, divided*
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup raisins
In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
*For a richer, creamier rice pudding you can also use half heavy cream.
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