Are after a quick and easy dessert that can be served warm or cold, this instant pot rice pudding is the answer you need. Ready in 10 minutes!
This simple classic pressure cooker rice pudding is quick, easy, super creamy, tastes amazing and heavenly. Infused with cinnamon and nutmeg, you can’t resist the goodness and richness of this quick dessert. So good!!!
2cupswhole milk substitute for semi-skimmed or evaporated milk
2cupswater
⅓cupcondensed milk
Instructions
Rinse the rice until the water runs clear
Turn on your instant pot and add milk in the inner pot. Add washed rice, sugar, nutmeg, cinnamon, butter, water and mix to combine.
Lock the lid to safety and turn the valve to the sealing position. Select the manual button or pressure cook on high pressure and select the timer for 10 minutes.
When the IP completes its cycle, leave to natural pressure release for 10 minutes then carefully do a quick pressure release.
Stir in the condensed milk into the rice. The rice would thicken as it cools but it is too thin, select the sauté function and stir continuously until it thickens to the desired constituency. If it is too thick, add water or milk and stir to combine.Serve the rice pudding warm or cold with toppings of choice in a dessert bowl or glass.
Notes
Tips
Don’t be told otherwise, adding vanilla essence and a pinch of salt would change the game of this classic pudding forever. Don’t miss it out
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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