Creamy Rice Pudding

By: Barbara Shieving

Creamy Rice Pudding
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 8 servings, arborio rice, Barbara Shieving, celiac, contributed, cook 16 min, dessert, easy, eggs, gluten free, half and half, milk, modern, prep 10 min, pressure cook, raisins, salt, sugar, vanilla extract, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
16 min

serving icon Servings
8 servings
Ingredients
  • 1 1/2 cups Arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 5 cups milk
  • 2 eggs
  • 1 cup half and half
  • 1 1/2 teaspoons vanilla extract
  • 1 cup raisins
Instructions
  • In the Instant Pot, combine rice, sugar, salt, and milk.
  • Select Sauté function and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place.
  • Select Manual or Pressure Cook function on the Instant Pot and adjust to low pressure. Set cooking time for 16 minutes.
  • While rice is cooking, whisk eggs with half and half and vanilla. When beeps sound, turn off pressure cooker, wait 10 minutes and then use aquick pressure release. Carefully remove the lid. Stir the rice in pot.
  • Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil.
  • Turn off pressure cooker. Stir in raisins.
  • Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.) Enjoy!
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