Creamy Rice Pudding

By March 11, 2014

Submitted by Tina C.
slightly adapted from Creamy Pressure Cooker Rice Pudding found at


  • 1-1/2 cups Arborio Rice
  • 3/4 cups sugar
  • 1/2 teaspoon salt
  • 5 cups milk ( I used 2% you can use 1%)
  • 2 eggs
  • 1 cup half and half
  • 1-1/2 teaspoons vanilla extract
  • 1cup golden raisins
  • Cinnamon if desired


In the stainless steel inner pot combine: Rice, sugar, salt, and milk

Press the Sauté button.  Stir and bring to a boil. Stir constantly to dissolve the sugar. It does not take long to come to a boil.

As soon as the mixture comes to a boil, cover and lock the lid in place, Turn to the stream release to SEALING Position. Press the Rice button.

While the rice is cooking, in a bowl whisk the eggs, half and half, and the vanilla extract.

When you hear the beep sound telling you that the rice is finished cooking, press cancel. Wait 15 minutes. After the 15 minutes, use the quick pressure release. Remove the lid. Stir the egg mixture into the pot. You can add the raisins here, if you wish.

Press the Sauté button. Cook uncovered till the mixture begins to boil.

Press Cancel to turn off the cooker.

Stir in the raisins. Serve immediately or chill.

The pudding will thicken as it cools.  You may want to add a little extra half and half if serving it cold. Sprinkle some cinnamon on top.





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15 Responses to “Creamy Rice Pudding”

  1. Carolyn says:

    What setting did you use on the IP slow cooker low med or high


  2. Diana says:

    I’ve made this recipe twice and both times I ended up with burned rice at the bottom of the rice. I poured the pudding into a bowl before stirring in cream, eggs and vanilla so the burned rice stayed in the stainless steel bowl). It was very good but why is my rice burning? I’ve even tried adding the sugar with the eggs and cream at the end thinking that was making the rice stick to the bottom and burn – same results. I’d appreciate any help. I love rice pudding!


    Donna Reply:

    Hi there, this recipe is based on a recipe by PressureCookingToday, and is a very popular and widely tested recipe. Barbara is a member of our very active Facebook group,, perhaps you would enjoy interacting with others who have tried it, including the author herself!


    Greg Reply:

    I haven’t made this yet, but I’ve perfected rice custard pudding on the stovetop, which is what this recipe makes. (All the same ingredients, but different amounts and procedure.)
    I, too, burned the bottom of the pan the one time I used milk that wasn’t the full 3.5% fat.

    Lesson learned: always use full-fat milk.

    I’ve also made it using coconut milk, but I had to compensate for the lower fat content in that milk by adding an appropriate amount of half-n-half to bring the final fat content up to what it would have been if I’d used full-fat cow’s milk. Works perfectly.


  3. Donna says:

    Asked and answered, yes, you may halve all of the ingredients, but hold the cooking time constant.

    Sometime changing quantities is more complicated, see:


  4. Sharon Pehrson says:

    Can this be cut in half?


    Donna Reply:

    Hi Sharon, Let’s ask this question in the Instant Pot® Community, as the original recipe was developed by our member Barbara of 😉


  5. Gina says:

    I normally have a cinnamon stick in with the rice when cooking it on the stove. Would this be a problem using the instant pot? Thanks!!


    Instant Pot Staff Reply:

    No it wouldn’t be a problem adding a cinnamon stick to the rice in Instant Pot.


  6. Sally Renna says:

    This was absolutely the best tasting Rice Pudding I ever had! Thanks for sharing!


  7. Sally Renna says:

    Thanks for such an easy and delicious recipe, if I wanted to make the rice just a bit softer should I add more milk and cooking time?


    Instant Pot Staff Reply:

    Adding additional milk makes the rice softer.


    Sally Renna Reply:

    Thank you for your quick responce, do I cook it longer also or just add more milk?


    Instant Pot Staff Reply:

    Just add more milk..

  8. Linda C. says:

    I came back here to say that this recipe is fantastic. I cut the recipe in half, but followed the directions to a T and it came out awesome. It has the perfect amount of sweetness, and I believe the ‘arborio’ rice is the best type of rice to use. I won’t make it using any other type of rice. Thanks for sharing!


  9. Tina C says:

    I would say 6 servings. After it is finished, you can put into individual serving dishes. Serve room temperature or cold. My husband likes it cold with additional milk added. It is good either way.


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