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Instant Pot Rice Pudding

This indulgent but easy rice pudding is so simple to make in a pressure cooker for a healthy dessert
Course Dessert
Cuisine American, Indian
Keyword healthy desserts, pressure cooker, vegetarian
Prep Time 6 minutes
Cook Time 28 minutes
Total Time 34 minutes
Servings 6
Calories 237kcal

Equipment

  • Instant Pot or pressure cooker

Ingredients

Instructions

  • Combine milk, rice, maple syrup, cinnamon, butter, and salt in Instant Pot, then close and lock lid. Select high pressure and set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Natural release for 10 minutes then quick release remaining pressure. Unlock and remove the lid. Stir in vanilla extract, lemon, and raisins. Serve hot or cold.

Notes

  • Ingredient notes: The lemon zest adds a fragrant quality to the pudding, but doesn't make it taste "lemony."
  • Plain rice pudding: Omit cinnamon.
  • Vegan: Substitute the butter for a vegan butter.
  • Thinner pudding: Add extra milk after adding raisins. Note that pudding will thicken after cooling.
 
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 45g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 397mg | Potassium: 184mg | Fiber: 2g | Sugar: 16g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 1mg | Net Carbs: 43g