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Instant Pot Rice Pudding...
The easiest, quickest & creamiest rice pudding I have ever had the pleasure of making and enjoying!!

Servings: 5 x 10 ozs or 6 x 10 ozs

Servings: 5 x 10 ozs or 6 x 10 ozs
Ingredients
  • 225g rinsed long-grain rice... 252
  • 600g milk... 672
  • 400g water... 448
  • pinch of Himalayan salt
  •  
  • 210g sugar... 224
  • 350g evaporated milk... 392
  • 25g milk powder... 28
  • 20g butter or margarine... 22
  •  
  • More evaporated milk, optional for a creamier, thinner rice pudding
Steps
  1. Place first 4 ingredients in IP and stir well.
  2. Place lid on Instant Pot, seal lid, and close vent.
  3. Press the Porridge button and set for 20 or 22 minutes.
  4. While rice is cooking, place last 4 ingredients into blender and blend well.
  5. When the timer beeps, NR for 20 or 23 minutes then press the Cancel button and open vent to release pressure.
  6. When depressurised, open lid and add contents of blender to IP and stir well. Add extra evaporated milk if desired... may need to allow to sit for a bit and thicken up.
  7. Plate with your choice of toppings.
Notes
  • Add 100g raisins at the end after pudding thickens, if desired.
  • Top with cinnamon, honey, jam, nutmeg etc...
 

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