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You guys, I am crazy for rice pudding. I don’t know when this obsession with rice pudding began but I remember making rice pudding way back in 1994 when I was living in South Carolina with the hubs while he was in the Navy (pre-marriage and babies, thankyouverymuch).
When I couldn’t sleep at night or I was feeling homesick, I’d pop into the kitchen and make some boil in the bag minute rice (if we didn’t already have some left over from dinner). Once cooked, I’d add in some milk, sugar, eggs, salt, butter, vanilla, and cook on the stove until it was this thick, rich, creamy, custard-like warm pudding.
And I confess, I didn’t even wait for it to cool off. And I confess again to never needing to share it because our housemates, hubs included, did not care for rice pudding.
But it’s not only rice pudding that I love; it’s custard (custard donuts are one of my faves), and yes, even tapioca. I practically beg my Aunt Sherry for custard pie every Christmas. Please don’t bother letting it cool. I will wolf down that custard-y goodness and never even blink or shed a tear as it scorches the roof of my mouth.
Where was I? Oh yea… rice.pudding.
Thank You Ree Drummond
I’m happy to say that I’ve come far since those early days of Minute Rice Boil in the Bag rice pudding.
Ever since The Pioneer Woman graced us with her version of Rice Pudding, I have made it my go-to recipe. It’s easy, I almost always have everything on hand, and I still don’t have to share it with anyone. Her recipe makes enough to nearly fill a 2 quart casserole dish. Don’t tell anyone but I’ve been known to eat it for breakfast.
(Don’t you DARE tell me it’s not breakfast food. Rice pudding has eggs, milk, butter… all the necessary ingredients for breakfast.)
The Need for Saving Time
But lately I’ve been looking for a way to skip a few steps because I don’t always have the energy to stand at the stove and “stir occasionally” unless I’m already cooking to begin with. I’m more reserved with my energy because running errands and making dinner, even if it’s just macaroni and cheese from a box, makes my get-up-and-go leave without me.
This is where we praise the all-mighty Instant Pot electric pressure cooker ya’ll. It is the answer to my energy-draining, pot boiling, stirring, prayers. This recipe combines all the elements that I love about Ree’s rice pudding and I am telling you, I CANNOT tell the difference between the two.
I don’t lay claim to inventing this recipe because I know this isn’t the only instant pot rice pudding recipe you’ll find on the internet but I can promise you this, between what I’ve learned and discovered what makes good rice pudding, I probably won’t ever go back to making rice pudding on the stove… Ever. Again. (Sorry Ree.)
Instant Pot Rice Pudding
This recipe will make roughly six to eight half-cup servings; that is if you even share any of it. I wouldn’t know.
If you try it, please let me know what you think!
Ingredients
- 1 cup whole long grain white rice
- 2 cups whole milk (or 2% but I prefer whole)
- 1 1/2 cups water
- 1 TBS of unsalted butter (if you don't have unsalted, then use the salted and skip the pinch of salt)
- pinch of salt
- 1/2 to 1 whole 14 ounce can of sweetened condensed milk (if you like it really sweet, use the whole can)
- 1 egg
- 1 tsp vanilla
- nutmeg or cinnamon for topping
Instructions
- Rinse the rice until the water runs clean.
- Add to your Instant Pot the rinsed rice, water, milk, and salt.
- Make sure your Instant Pot is set to Sealing
- Push the Porridge Button (this will put it on 20 minutes).
- When the Instant Pot beeps, do a natural pressure release (NPR) for at least 10 minutes.
- Release any remaining pressure by turning the pressure valve to "venting".
- In a small dish, lightly beat or whisk the egg with a fork.
- Stir the rice mixture and add in the sweetened condensed milk
- Push the saute button
- As the rice and sweetened condensed milk begin to bubble, stir in the beaten egg. Stirring constantly so you don't end up with scrambled egg in your rice pudding (about 30-60 seconds).
- Turn off the Instant Pot and remove the inner pot with the rice pudding. Set it on a trivet or hot pad because the pot and bottom will still be hot.
- Add in the vanilla and stir.
- Spoon into ramekins or 1 ½-quart round casserole dish and enjoy (or let it cool if you're crazy like that).
- Top with nutmeg or cinnamon (I prefer nutmeg, but you can do either one or live dangerously and do both!)
Nutrition Facts
The Easiest Instant Pot Rice Pudding
Serves: 6-8
| Amount Per Serving: | ||
|---|---|---|
| Calories | 296.79kcal | |
| % Daily Value* | ||
| Total Fat 8.26g | 12.3% | |
| Saturated Fat 4.78g | 20% | |
| Trans Fat 0g | ||
| Cholesterol 53.21mg | 17.7% | |
| Sodium 110.75mg | 4.6% | |
| Total Carbohydrate 46.63g | 15.3% | |
| Dietary Fiber 0.41g | 0% | |
| Sugars 22.07g | ||
| Protein 8.44g | ||
| Vitamin A 81.57mkg | Vitamin C 0.86mg | |
| Calcium 214.97mg | Iron 0.44mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Know-it-all Nikki
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