I must confess that I really love rice pudding, and I’m not alone. Is there any other dessert so delicious and comforting?
It’s way up there with bread pudding and tiramisu.
Rice pudding once meant standing over a hot stove, slowly stirring the milk.
If you took your eyes off it for ten seconds, you’d scald the milk and burn the pot.
Way too much bother and way too time-consuming, right?
Now, with your Instant Pot, you can dish up this tasty dessert in just 20 minutes.
You’ll even be able to relax and do other things while it’s cooking. It’s so easy.
Bonus Reading: How to Make Buttermilk – Best Recipes You Should Try in Your Kitchen
Is Rice Pudding Gluten Free?
Rice is a gluten-free grain, so the pudding is gluten-free.
Avoid any instant or pre-prepared rice to ensure that it hasn’t been “enhanced” with any wheat-based products.
How Do You Thicken Homemade Rice Pudding?
The original rice pudding recipe above uses egg as a thickening agent.
Other varieties mentioned here other thickeners such as gelatin or cornstarch.
The Vegan brown rice recipe calls for no thickening agent at all.
How Do I Reheat The Pudding?
Rice pudding is every bit as delicious eaten cold, but if you need to reheat it, you can use a microwave.
You can also dilute the pudding with a little milk and reheat on the stovetop, but it’s best to heat gently and stir constantly to avoid burning.
How Long Will Rice Pudding Keep?
Let your rice pudding cool to room temperature, then keep it covered in the fridge for up to a week, but be sure that it’s covered.
If you use Arborio rice, the pudding won’t get to hard in the fridge, and the flavor of the pudding can actually improve after a day or so.
It’s not good to freeze rice pudding.
Can I Make It In Advance For A Party?
Because rice pudding keeps so well in the fridge, it’s a great dessert to prepare a day or two ahead for a dinner party or other gathering (or even for yourself and family).
Use true Arborio rice and the flavors will simply improve with age, stored covered in the fridge.
When you’re ready to serve it, simply spoon it into glasses, add a topping such as a sprinkle of cinnamon or nutmeg, or a dollop of whipped cream, pop a cocktail cherry on top and voila!, you have the perfect chilled dessert.
Will My Kids Like It?
Just like a great bread pudding, rice pudding can bring back memories in one generation and lay the foundation for happy memories in another.
Your kids will love it, and you can have fun by adding toppings like whipped cream, grated chocolate, crushed almonds, or even granola.
Use your imagination! Make a tub in advance for the next kid’s party as an alternative—or complement—to an ice cream dessert.
What You’ll Need
- 1 cup Arborio rice (or other round-grain rice)
- 1½ cups water
- ¼ teaspoon salt
- 2 cups whole milk
- ½ cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ¾ cup raisins
If you don’t have round-grain rice, you can scrape by with long-grain, but don’t use instant rice or minute rice or we’ll both be very sad.
It’s really a good idea to have Arborio rice in your pantry, because we’ll soon be making risotto together, and using real Arborio rice will keep your Italian friends from having to kill you.
Because rice is a gluten-free grain, your rice pudding will also be gluten-free.
The rice pudding will thicken as it cools, but you can always make it thinner by stirring in some milk or half-and-half.
If you really must avoid sugar, use the best artificial sweetener you can find.
I think Swerve works best because it doses, melts and otherwise behaves pretty much like sugar.
Golden raisins are best to use because they’re so sweet, but pretty much any raisin will work.
You can even substitute dried cranberries, chopped dates or cherries.
Why not experiment a little?
Tools You’ll Need
Simple Simon says:
“For this recipe, the size of pot you use doesn’t really matter.
There are several Instant Pot models available. Check them out at instantpot.com.
Simple Simon uses a 6-quart model, which works great for him, Mrs Simon and up to three visiting offspring or guests at the same time.”
Simple Simon says:
“Get a set of measuring cups and spoons.
I use two stainless steel sets, one from one cup down to ¼ cup, and one from 1 tablespoon down to 1/8th teaspoon.
I find metal easier to clean than plastic.”
Simple Simon says:
“I don’t like wooden spoons much, though I can use one in a pinch.
I prefer to use a silicone spatula.
I have one from KitchenAid, simply because that brand means quality to me.
It’s safe up to 500 degrees F, and it comes in a variety of colors.
Any spatula will do, though.”
Let’s Get Started
Step One – Cook The Rice
Combine the rice, water and salt in your Instant Pot.
Size makes no difference.
Lock the lid and set to 3 minutes High Pressure.
When the beep tells you it’s done, let it Natural Release for 10 minutes.
After that, you can let out any remaining pressure and lift the lid.
Step Two – Egg Mixture
When you have a moment, while the rice is pressure-cooking or waiting for Natural Release, take a small mixing bowl and lightly whisk the two eggs and half the milk together with the vanilla extract.
There’s no need to whip the eggs into a soufflé; simply combine everything into a nice, light yellow mixture and you’re done.
Put aside.
Step Three – Add Milk And Sugar
Stir the other half of the milk into the rice and add the sugar.
Step Four – Bring To A Boil
Turn the Instant Pot to Sauté and pour your egg mixture into the rice, stirring so you don’t get lumps of scrambled egg.
We didn’t set out to make breakfast, did we?
Once the egg mixture is added, the whole thing will start to thicken as it gets warmer.
As soon as it begins to boil, take the pot out of the pressure cooker and fold in the raisins.
Step Five – You’re Almost Done
The pudding will get thicker as it cools.
Now’s a good time to spoon it into dainty little serving glasses if you like, but you can just as easily keep it all in one bowl to portion it out later.
Serve it warm or cold. If you think it’s too thick, simply stir in a little milk (or half-and-half, for even more creamy decadence).
If you like, you can top with a dab of whipped cream and add a sprinkle of nutmeg or cinnamon.
By the way, you’ll find this and many other great recipes at Pressure Cooking Today.
How Do I Reheat Rice Pudding?
The easiest way to reheat rice pudding is in a microwave, but be careful not to overheat or burn it.
Personally, I find rice pudding to be most delicious either the same day you make it, as it cools down, or simply as a cold dessert.
You can jazz your cold rice pudding up by topping with fruit such berries or a sliced banana.
At a pinch, you could even top your rice pudding bowl with a dollop of jam. Use your imagination!
Rice Pudding, Danish Style
Rice pudding is a favorite in many different cultures, and each has its own unique twist.
Danish rice pudding for example, contains almonds and is traditionally eaten at Christmas time.
You’ll need:
- 2 cups milk
- 1/3 cup Arborio rice
- ¼ cup chopped blanched almonds
- 1/3 cup sherry
- ½ (.25 ounce) envelope unflavored gelatin
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 12-ounce package frozen raspberries, thawed and drained
Sholehzard From Persia
Persian rice pudding is called SholehZard and is made using saffron.
You’ll find an excellent recipe for this Persian delicacy.
Use Jasmine Rice to get the right fragrance, and buy the best quality saffron you can get your hands on.
Be prepared to watch this pot for one to two hours while the rice is slowly cooking.
SholehZard is not a recipe for beginners.
Here are the things you’ll need:
- 1 cup Jasmine rice
- 6 cups boiling water
- 2 cups granulated sugar
- 2 1/3 cups extra boiling water (added later)
- ¼ cup rosewater
- ¼ teaspoonground saffron
Garnish:
- Cinnamon
- Slivered or chopped unsalted pistachio nuts
- Dried rose petals
Portugal Rice Pudding
This traditional Portuguese rice pudding calls for Arborio rice, which is first boiled in water.
Warm milk is then slowly added under heat until the result is creamy and delicious.
This dessert contains lemon peel and cinnamon, which gives it a unique flavor.
The ingredients are:
- 1/3 cup currants
- ¼ cup ruby port
- ½ cup Arborio rice
- 3 to 3½ cups milk
- 2 cinnamon sticks
- Grated zest of 2 lemons
- ½ teaspoon salt
- ¼ cup brown sugar
- 1 tablespoon unsalted butter
- ½ teaspoon ground cinnamon (plus more for garnish)
Turkey, Rice Pudding
In Turkey, rice pudding, FirinSütlaç, is baked in small bowls and served chilled.
There’s a good FirinSütlaç recipe to be found on this site.
Here’s what you’ll need:
- ½ cup uncooked rice
- 4¾ cups whole milk (divided)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk, beaten with 3 tablespoons milk
Vegan Rice Pudding
There are several excellent rice pudding recipes for vegans, including this one which uses brown rice, a milk substitute (such as flax milk, oat milk, coconut milk or rice milk), and rice or maple syrup.
This tasty dessert is eaten chilled and topped with spices such as cinnamon, nutmeg and ginger.
Ingredients:
- 2 cups water
- 1 cup brown rice
- 1¼ cups non-dairy milk substitute
- 1/3 cup raisins
- 1/3 cup brown rice syrup or maple syrup
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Rice Pudding Again?
This delicious dessert didn’t always have the reputation it enjoys today.
Almost a century ago, the poet and author A. A. Milne (yes, of Pooh Bear fame) wrote this:
Rice Pudding
What is the matter with Mary Jane ?
She’s crying with all her might and main, And she won’t eat her dinner – rice pudding again -What is the matter with Mary Jane?
What is the matter with Mary Jane?
I’ve promised her dolls and a daisy-chain, And a book about animals – all in vain -What is the matter with Mary Jane?
What is the matter with Mary Jane?
She’s perfectly well, and she hasn’t a pain; But, look at her, now she’s beginning again! -What is the matter with Mary Jane?
What is the matter with Mary Jane?
I’ve promised her sweets and a ride in the train, And I’ve begged her to stop for a bit and explain -What is the matter with Mary Jane?
What is the matter with Mary Jane?
She’s perfectly well and she hasn’t a pain, And it’s lovely rice pudding for dinner again!
What is the matter with Mary Jane?
Rice Pudding In The Instant Pot
This is how we make rice pudding in an Instant Pot.
Ingredients
- 1 c Arborio rice (or other round-grain rice)
- *1½ c water
- *¼ t salt
- *2 c whole milk
- ½ c sugar
- 2 eggs
- *½ t vanilla extract
- ¾ c raisins
Instructions
1. cook the rice - Combine the rice, water and salt in your Instant Pot. Size makes no difference. Lock the lid and set to 3 minutes High Pressure. When the beep tells you it’s done, let it Natural Release for 10 minutes. After that, you can let out any remaining pressure and lift the lid.
2. Egg mixture - When you have a moment, while the rice is pressure-cooking or waiting for Natural Release, take a small mixing bowl and lightly whisk the two eggs and half the milk together with the vanilla extract. There’s no need to whip the eggs into a soufflé; simply combine everything into a nice, light yellow mixture and you’re done. Put aside.
3. Add milk and sugar - Stir the other half of the milk into the rice and add the sugar.
4. Bring to a boil - Turn the Instant Pot to Sauté and pour your egg mixture into the rice, stirring so you don’t get lumps of scrambled egg. We didn’t set out to make breakfast, did we? Once the egg mixture is added, the whole thing will start to thicken as it gets warmer. As soon as it begins to boil, take the pot out of the pressure cooker and fold in the raisins.
5. Finish and serve - The pudding will get thicker as it cools. Now’s a good time to spoon it into dainty little serving glasses if you like, but you can just as easily keep it all in one bowl to portion it out later. Serve it warm or cold. If you think it’s too thick, simply stir in a little milk (or half-and-half, for even more creamy decadence). If you like, you can top with a dab of whipped cream and add a sprinkle of nutmeg or cinnamon.
Watch This Space
I hope you enjoyed this article and that you’ll keep one eye open for more to come.
Comments are always welcome.
Incidentally, I’ve heard that some people are a bit nervous of their Instant Pots or Air Fryers or other new-fangled kitchen contraptions.
I’m here to tell you, they make life easier, tastier and more fun.
We’ll bring you some more great timesaving, tasty ideas soon.
Just keep checking back with cookingchew.com for more of the same.
Maggie Glodowski
Wednesday 29th of January 2020
Was raised on rice pudding, even for breakfast.
Lu Ann Worley
Wednesday 4th of December 2019
Rice Pudding was often our dessert when was very young. I LOVE IT!!. These other variations sound wonderful!
This is the perfect size Instapot when the family are not here and it is just my husband and I.
Jenny Bates
Tuesday 26th of November 2019
I like how they answer all your questions about the recipes. Good going.
Renee Groskreutz
Monday 2nd of December 2019
Fantastic. That is great to read because we work hard on that.
Barb Carlson
Monday 25th of November 2019
This looks yummy
Donna L Holder
Monday 25th of November 2019
i love this stuff