I personally don’t like rice pudding but Chris loves it so I decided to try making it in the Instapot. I remembered reading somewhere that Arborio rice is the best type of rice to use for rice pudding so I grabbed a bag of it when I was grocery shopping last and made a batch of it for Chris. He said it is the best rice pudding I have made for him so far!
Here are my ingredients.
I added the rice, water and salt to the bowl of the Instapot.
And using the Pressure Cook function, set the timer for 3 minutes to cook the rice, then let it naturally release the pressure for about 10 minutes.
Next I added 1 1/2 cups of milk and sugar to the bowl and stirred.
In a small bowl, I whisked together the 1/2 cup milk, eggs and vanilla until well blended before adding it to the bowl.
I switched the Instapot to the Sauté function and brought the mixture to a boil.
I turned off the Instapot and added the raisins.
I removed the bowl to let it cool. The pudding will thicken as it cools. You can add additional milk if needed to get your desired consistency.
INSTAPOT Rice Pudding
- 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 the bowl of the Instapot, add rice, water, and salt.
- Put the lid in place and use the Pressure Cook function and set the timer to 3 minutes.
- When cooking is complete, use the natural release for 10 minutes.
- Add 1 1/2 cups milk and sugar to rice in pressure cooking pot and stir.
- In a small bowl, whisk together eggs and remaining 1/2 cup milk and vanilla, and add to bowl of Instapot.
- Using the Sauté function, cook, stirring constantly, until mixture starts to boil.
- Turn off pressure cooker and remove pot from the pressure cooker.
- Stir in raisins.
- Pudding will thicken as it cools.
- Serve warm or pour into serving dishes and chill.