My dears, I am going to show you How to Make the Best Instant Pot Rice Pudding! We Canadians tend to eat rice pudding that is vastly different from our American friends – and we take our rice pudding really seriously. While the southern version is a creamy, more pudding concentrated dessert our prairie rice pudding is very rice based.
Read on to Learn How To Make the Best Instant Pot Rice Pudding!
The classic one, the Five Roses Cookbook Rice Pudding is thick with rice, with more emphasis on rice than the underlying creamy pudding. We then pour cream or milk on top of it to not only cool it down but dilute it slightly. It works – and it’s a classic Canadian dish.Now I’m not saying that we don’t make liquidy rice puddings here in Canada or claiming that everyone makes their rice pudding that way. I can attest however that here on the Prairies, this is the type of rice pudding I have eaten at people’s houses. The first time I tried Kheer, the (very good) pistachio rice pudding you will usually find at an Indian food buffet I was honestly puzzled at how much liquid there was. It goes to show you that rice pudding variations are completely regional and are so vastly different.
Can I Put Raisins in the Instant Pot Rice Pudding? Will They Turn Out?
Yes! I gave it a whirl to test it out and thanks to the oatmeal setting dried raisins are perfectly soft by the time the pudding is cooked. We also used raisins in our Instant Pot rice pudding which turns it more tan in colour. If you used golden raisins it wouldn’t turn this colour BUT that would be negated by the fact that you simply must use nutmeg in this rice pudding. And the nutmeg is also going to add a brown tinge to the pudding. I rarely use cinnamon in my rice pudding, it’s always nutmeg but feel free to sub in whatever spices you like.
Instant Pot Rice Pudding Tips & Tricks
- Use medium grain rice. I always use medium grain rice as it’s just not the same if you use a rice that doesn’t have some body to it, some heft to the grain. Basmati and Jasmine rice don’t have the same effect in a pudding at all – and I’ve tried them all. There’s a reason that a lot of people also use Arborio rice in their rice puddings, it has some chew to it.
- Make sure that your Instant Pot seals. For some reason rice dishes can give you a hard time when using the Instant Pot, so listen carefully to make sure the pot seals. If it doesn’t, you will have burnt rice on the bottom and dry pudding. The pot should seal in 5-6 minutes.
- Add in any and all spices that you would like.
- If you want a creamier pudding, you can add in two beaten eggs at the end. Simply beat them, add in one tablespoon of hot pudding to temper the cold eggs, then beat back into the hot rice pudding in the Instant Pot.
- To find out more about the Instant Pot, you can head to their website!
What really surprised me is that the raisins weren’t too mushy and actually still had form to them. I used the “oatmeal” setting on the Instant Pot for 20 minutes and yes, those raisins were in there the entire time. Other than adding the brown colour to the pudding, they were perfectly cooked!
I was also pleasantly surprised that the bottom didn’t scald or stick and that this worked out so well that we had it for breakfast the same morning I tested it out. Yes, nothing like rice pudding for breakfast on a Saturday!
Happy Instant Pot Cooking babes!
Pin this to your DESSERTS and INSTANT POT RECIPES boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
The Best Instant Pot Rice Pudding
- Prep Time
- 2 minutes
- Cook Time
- 20 minutes
- Total Time
- 22 minutes
- Breakfast, Dessert
- Instant Pot
- Karlynn Johnston
- 1 cup medium grain rice
- 2 1/2 cups milk
- 1 cup water
- 1/2 cup raisins
- 1/2 teaspoon nutmeg
- 1/3 cup white sugar
- Rinse the rice well and drain.
- Place the rice, milk, water, raisins, nutmeg and white sugar into your Instant Pot. Mix together, making sure that the sugar dissolves.
- Place the lid on your Instant Pot and close. Turn the knob to sealing.
- Press the porridge button and cook for 20 minutes.
- When done, release the pressure manually by placing a tea towel over top of the knob and releasing safely. YOU must find your own way of safely releasing the steam without burning yourself.
- Stir and ladle the rice pudding into bowls and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
My favourite rice pudding that I’ve ever had. Taste’s exactly like my granny used to make. I end up eating it way too quickly, lol. Yummmmmmy.
Giving four stars because I had to thicken the pudding with cornstarch and water on the sauté mode. Added a bit of salt, too. Very nice flavour though. I’ll try the rice mode next time. No problem with burning. Gave it a real, good stirring before starting my Instant Pot 6 qt.
Can this be refrigerated for next day use?
Audrey MacDougall says
I followed the directions but the manual realease was a messy diaster. Near the end of the release, I got a burn message. Rice pudding was not burnt and loved it but pot was hard to clean. What did I do wrong. Can you do a NPR – does it turn out as well?
Anne At WhiteStar says
Awesome recipe! I make it at least twice a month.
Coleen Spatafora says
I have no idea how you can make this directly in the instant pot (I have the 6 qt.). I followed the instructions to the letter and before reaching pressure I got the dreaded burn notification. I had to cancel everything and transfer what was salvageable to a bowl that fits inside the pot on the trivet. It took me quite a while to get the stuck on burned rice off the bottom of the pot but after soaking and scraping it came clean. I added two cups of water and inserted the bowl and trivet and continued. The pudding came out fine and next time I will reduce all amounts in the bowl by 1/4 to avoid overflowing and use a 10-15 minute NPR.
Very please with the results .. I did use coconut sugar( I’m diabetic) instead of white sugar and added a pinch of salt .
This will be my go to recipe from now on..❤️
I’ve been looking for a rice pudding recipe like mom used to make and this sounds like IT. My only concern is that my husband is diabetic – I’m wondering if a sugar substitute would work okay……or if I should add it after it’s done.
I used coconut sugar instead of white sugar cake out fantastic I’m too diabetic.
I made this today in my brand new 3 quart instant pot. It came out perfectly. I
It was a little too sweet. Maybe a pinch of salt next time.
So much easier than the old fashioned way in the oven.
Yikes! This did not work in the newest 8 qt instantpot. It stopped for “burn” 3 times. I put it back in twice after it hit burn adding more water. Finished on the stove.
J Alsumidaie says
I like it and every body in my home likes it.
My question is whether I can double the amount of the recipe for my 6 quart instant pot.
Great simple recipe, standard ingredients you dump in all at once. No need to mix this and that separately, or add at separate stages. Delicious!
Donna Schuster says
I made the rice pudding today as directed, however it needed salt so after I added that it was delicious, very much like our stovetop recipe. It was very thick so I plan to tweek it a bit because it did stick some on the bottem. I would like to double the recipe but not sure if you can do that. Has anyone tried??
Sandra Schoenfeldt says
Your recipe sounds great, but I’m wondering if I can double it if m making it in a 6 qt? Is the cooking time and water the same. I am a new instant pot user, just got mine last week.
Donna Schuster says
I too am wondering if you can double this recipe as I have an 8-quart instant pot. But would the directions be the same?
I tried doubling it and it definitely did not work. The fluid simply wasn’t absorbed. Put it on the porridge setting a second time and it still wasn’t absorbed. Frankly, though, I felt the amount of fluid was too much even without doubling the recipe. I have done a different rice pudding recipe in the Insta before that turned out fine and used considerably less fluid but was cooked on the rice setting and then left to passively release steam for 10 minutes before full release. That recipe turned out beautifully even when doubled. Just tried this one to give a different recipe a try as the other recipe had the right consistency but not as much flavour as I liked. But clearly others have had success with this recipe, and the others on here who haven’t had success had problems with burning, indicating low fluid absorption wasn’t an issue. So I can only attribute the failure of the recipe to the fact that I doubled it. Oh well! Learning from my mistakes…
I just made this recipe and it was DELICIOUS! I grew up in US prairie states, and this is just like my grandma used to make. It is simple and uses pantry staples. I searched many different recipes and this is the only one that I’ll use in the future. Thank you!!
Mr. Kitchen Magpie says
Glad to hear it! We love this recipe!
Jacque Smith says
This recipe is tasty.
Mr. Kitchen Magpie says
Thanks for letting us know!