It has been YEARS since I’ve made Rice Pudding. I can’t even remember the last time I made it. Well, I had some milk that needed to be used and I was making rice anyway, so my husband suggested Rice Pudding. YUM! Plus, then I could play with my Instant Pot some more.
This was a BIG hit. The kids LOVED it!! We had it for dessert and we all really liked it. The kids had me put in in their lunches the next day. I always know if something is a hit if they ask for it in their lunches.
You can add in any spices you’d like. I added cinnamon. I know some people like raisins (yuck!). I added some more milk after it was cooked because I like it a bit soupier – like they serve it in Indian Restaurants. It’s pretty flexible. If it’s not sweet enough for you, add more maple syrup or some honey. It is super easy to mix in whatever you’d like after it’s cooked and ready to eat.
Easy, delicious, and customizable to your flavor preferences.
Ingredients:
- 1 cup uncooked rice
- 2 cups of milk
- 1 1/2 cup water
- 1/2 tsp salt
- 1/4 – 1/2 cup maple syrup (you can always add more after cooked if not sweet enough for you, so you may err on the 1/4 cup portion until you try it. You can adjust/add more after it’s cooked if needed)
- 3/4 cup cream
- 1 tbsp vanilla
- Spices or toppings you’d like – I like Cinnamon! Other popular items: Raisins, Nutmeg, Chocolate Chips, Cocoa, Coconut, Orange Zest, Saffron, Butter
Directions:
Place the rice, milk, water, salt, and maple syrup in the Instant Pot. Close the lid and set the Instant Pot to the Porridge setting for 20 minutes.
Once cooked, allow to cool for 10 minutes on the keep warm setting. After 10 minutes, press the cancel button and use the vent to de-pressurize. Open once depressurized. Stir in cream and vanilla. Taste and see if you need more sweetener. If so, add more maple syrup or honey. You can also add more milk/cream if you want a soupier/creamier consistency. Then add any toppings you’d like. I added cinnamon!
Eat and enjoy! For a dessert, it’s actually not too bad for you! YUM!
Ingredients
- 1 cup uncooked rice
- 2 cups of milk
- 1 1/2 cup water
- 1/2 tsp salt
- 1/4 - 1/2 cup maple syrup (you can always add more after cooked if not sweet enough for you, so you may err on the 1/4 cup portion until you try it. You can adjust/add more after it's cooked if needed)
- 3/4 cup cream
- 1 tbsp vanilla
- Spices or toppings you'd like - I like Cinnamon! Other popular items: Raisins, Nutmeg, Chocolate Chips, Cocoa, Coconut, Orange Zest, Saffron, Butter
Instructions
- Place the rice, milk, water, salt, and maple syrup in the Instant Pot.
- Close the lid and set the Instant Pot to the Porridge setting for 20 minutes.
- Once cooked, allow to cool for 10 minutes on the keep warm setting.
- After 10 minutes, press the cancel button and use the vent to de-pressurize.
- Open once depressurized.
- Stir in cream and vanilla.
- Taste and see if you need more sweetener. If so, add more maple syrup or honey.
- You can also add more milk/cream if you want a soupier/creamier consistency.
- Then add any toppings you'd like.
