Spiced Rice Pudding


  • ½ cup jasmine rice or whichever long-grain rice you prefer.
  • 1 cup whole milk
  • ¾ cup cold water
  • 1 tsp coconut flakes
  • ginger powder or grated fresh ginger, nutmeg powder, cardamom powdered or seeds (without shell), and cinnamon powder.
  • ½ can condensed milk, added after rice is cooked
  • Candied ginger
  • toasted coconut flakes
  • Spice powers
  • Place the stainless steel inner pot inside the Instant Pot® and add the jasmine rice, milk, water, and spices.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Porridge and set time to 25 Minutes.
  • When done cooking, let steam release naturally for 10 minutes and then press Cancel. Turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Add the condensed milk and stir until everything is well combined. Taste a little to check flavors. If you want it to be more liquid, you can add a little milk until you get the texture that you want.
  • Serve warm garnished with candied or grated ginger, toasted coconut flakes, and powdered spices such as nutmeg or cinnamon.
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