Today is National Rice Pudding Day. People either love or hate rice pudding. Where do you fall? If you are a fan, today is the day to share your favorite recipe with your favorite toppings, such as cinnamon, chocolate, raisins, fresh fruit, or whipped cream?

This Instant Pot® recipe makes a creamy, custard-like rice pudding. With both vanilla and maple syrup flavoring this creamy delight. Another plus is that the maple syrup and the almond milk are the only sweeteners. Make some today.


How Do You Make Rice Pudding?

Equipment

InstantPot®

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 cup Arborio rice rinsed and well drained
  • 2½ cup almond milk divided
  • 2 tbsp maple syrup
  • 1 tsp real vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 eggs

Optional toppings and garnish:

  • Fresh berries
  • Whipped cream
  • Warm berry compote
  • Ground cinnamon
  • Real maple syrup
  • Cinnamon sticks

Steps for Making Rice Pudding

  1. Heat rice in olive oil for 2 minutes.
  2. Add 2 cups of almond milk and all the ingredients except the eggs stirring to combine them.
  3. Place lid on Instant Pot and set on high for 10 minutes.
  4. Whisk the eggs with the remaining almond milk and set aside
  5. When Instant Pot cooking time is complete, turn the pot off and allow the pot to release naturally for 15 minutes.
  6. Then, temper the egg mixture and add it to the pot.
  7. Add egg mixture to the rice and stir.
  8. See detailed directions in the recipe below.

Creamy Instant Pot® Rice Pudding

This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve warm with a warm compote.
Prep Time5 mins
Cook Time4 hrs
Course: Dessert
Servings: 4
Author: Cheryl

Equipment

  • InstantPot®

Ingredients

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 cup Arborio rice rinsed and well drained
  • cup almond milk divided
  • 2 tbsp maple syrup
  • 1 tsp real vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 eggs

Optional toppings and garnish:

  • Fresh berries
  • Whipped cream
  • Warm berry compote
  • Ground cinnamon
  • Real maple syrup
  • Cinnamon sticks

Instructions

  • Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
  • Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
  • Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
  • Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
  • When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
  • Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
  • Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.
  • Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
  • Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!
    rice pudding with toppings

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