Instant Pot Vanilla Bean Rice Pudding
Instant Pot Vanilla Bean Rice Pudding is the perfect blend of rich, creamy, comforting, and perfectly sweet. Make this simple dessert in minutes, all in the Instant Pot.
Servings: 6
Calories: 304kcal
Equipment
Ingredients
- 1 1/2 cups water
- dash of salt
- 1 cup white rice (I use regular long grain. Jasmine rice works well too.)
- 3/4 cup sugar
- 2 cups milk divided (2% or whole is best)
- 2 eggs
- 1 tablespoon vanilla bean paste
- 2 tablespoons butter
- 1/4 cup heavy cream
- cinnamon
Instructions
- To the Instant Pot, add water, salt, and rice (in that order.) Do not stir.
- Lock the lid, turn the knob to Sealing, and cook on Manual High pressure for 3 minutes. Allow a 10 minute natural pressure release, then release the rest of the pressure.
- Fluff the rice with a fork, then add sugar and stir to combine.
- Set the Instant Pot to normal Saute, then add 1 1/2 cups milk and stir.
- In a liquid measuring cup, add the remaining 1/2 cup milk, then crack two eggs into the milk and mix thoroughly to avoid lumps. Slowly pour the egg mixture into the rice mixture while whisking or stirring rapidly.
- Cook on low Saute for about 5 minutes or until thick (or desired consistency.) Turn off the heat, add the vanilla bean paste (regular vanilla is ok), butter, and cream. Enjoy with a sprinkle of cinnamon!
Video
Notes
- For a dairy free alternative, omit butter/cream/milk and use a non-dairy substitute such as coconut or almond milk! Try my dairy free coconut rice pudding recipe, too!
- You can add 1/2 cup of raisins to this recipe, if you like. Add them to the rice pudding when you add the first 1 1/2 cups of milk.
Nutrition
Serving: 1grams | Calories: 304kcal | Carbohydrates: 45g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 124mg | Sugar: 30g