About this recipe

Creamy, comforting, and perfectly sweetened, this Instant Pot rice pudding comes together in a fraction of the time of the stovetop version. Arborio rice cooks under pressure to a luscious, velvety texture, then gets finished with warm spices and a splash of vanilla for a classic dessert the whole family will love.

Instructions

1. 1

   Add the arborio rice, whole milk, water, granulated sugar, and salt to the Instant Pot insert. Stir briefly to combine and dissolve the sugar.

2. 2

   Secure the lid and set the valve to Sealing. Cook on ^[High Pressure] (Manual) for 10 minutes. Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to Venting to release any remaining steam.

3. 3

   Open the lid and stir the pudding — it will look loose at first. Switch the Instant Pot to ^[Sauté mode on Low]. Stir in the heavy cream, vanilla extract, butter, and ground cinnamon. Cook, stirring frequently, for 3–5 minutes until the pudding thickens to your desired consistency. It will continue to thicken as it cools.

4. 4

   Turn off the Instant Pot. Spoon the rice pudding into bowls and garnish with a dusting of cinnamon, a pinch of nutmeg, and raisins if desired. Serve warm, or press plastic wrap directly onto the surface and refrigerate to serve chilled.