Use the cup that came with your Rice Cooker if possible — some are calibrated to their own cup size. Rinse rice in a fine-Sieve under cold running water, stirring with your hand, until the water runs clear. Drain well. Add to the cooker Mixing Bowl with a 1:1 water-to-rice ratio. For very small batches or specialty rices like basmati or jasmine, check your cooker's manual.

Add rinsed, drained rice to the inner Mixing Bowl. Pour in water at a 1:1 ratio. Close the lid and press cook. No stirring or adjustments needed — the cooker handles everything automatically. Cooking takes 20–45 minutes depending on model, rice type, and batch size. When the cooker signals it has switched to warm mode, don't open the lid. Let the rice rest and steam undisturbed for 10 minutes. This redistributes moisture for even, fluffy results. Opening early can leave rice unevenly cooked or wet on top.

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.

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 ½ cup heavy cream or whole milk for a lighter version, 1 tsp vanilla extract, 1 tbsp unsalted butter, and ½ tsp ground cinnamon plus more for garnish. Cook, stirring frequently, for 3–5 minutes until the pudding thickens to your desired consistency. It will continue to thicken as it cools.