Instant Pot Vanilla Rice Pudding
Creamy and sweet Instant Pot Rice Pudding that comes together with simple ingredients and cooks up perfectly in the Instant Pot for a recipe your family will love!
Servings: 6 people
Calories: 166kcal
Equipment
- Pressure Cooker
Ingredients
- 1/2 C rice
- 2 C whole milk
- 1/3 C granulated sugar
- 1 C water
- 1 Tbsp vanilla extract
- 1 egg
- Optional: whip cream for serving
Instructions
- Put the rice, milk, sugar, water, and vanilla extract in the Instant Pot. Put the lid on, and turn the knob to seal.
- Push porridge and set the timer for 20 minutes. Once the pot beeps done, leave the contents in the pot for an additional 20 minutes.
- At that point, turn off the machine and release the remaining steam (if any).
- Remove the lid, and remove 1/2 C. of the rice pudding to combine with the egg to temper ~ then add the mixture back to the Instant Pot.
- Push the saute setting and cook for 2-3 minutes, without allowing it to boil. Serve in bowls, topped with cinnamon and some whip cream.
Notes
If using whip cream as the topping, whip 2 C. of heavy cream in your KitchenAid for 6-7 minutes until soft peaks form. Add 1/2 tsp vanilla extract the last minute of beating.
Nutrition
Calories: 166kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 49mg | Potassium: 135mg | Fiber: 1g | Sugar: 16g | Vitamin A: 171IU | Calcium: 100mg | Iron: 1mg