How to serve the rice pudding:

Right after the rice pudding cooks, I add more milk to cool it off faster AND to make it creamier. You can also add more butter. Serve as is, or try these other fun options: Topping options: - chopped nuts, bananas, fresh fruit or berries, coconut shavings, cocoa powder, chopped up dry fruit. We always serve rice pudding warm, but you can also serve it cold. In that case, use more milk or water before chilling it, or it will be too thick.

How to adjust the consistency of the rice pudding:

Everyone has a different preference of what they like for something like this. The proportions I specify are very adjustable. Start with the amount of rice and liquid that I have in the recipe and don't add any less liquid, otherwise you may get the "Burn" notice on your Instant Pot. The rice pudding WILL get thicker quite soon after you mix it up and even more so the longer it stands. I always add more milk before serving it.

What's the best way to store the rice pudding?

Store in the refrigerator, in an airtight container, for up to 5 days.

Can you freeze rice pudding?

Yes. Freeze in an airtight container for up to 3 months. Add more milk or water when reheating because it will thicken up more when frozen. Rice absorbs a lot of moisture when it is chilled or frozen.

Instant Pot Rice Pudding

Name: Instant Pot Rice Pudding
Ingredients: 1 cup medium grain rice; 2 cups water; 1 1/4 cups milk (I use whole milk, but any milk can be used, including non-dairy options), plus more milk or water for serving, optional; 1 Tablespoon butter; 1 Tablespoon sugar (honey, maple syrup or other sweetener options can be used as well); pinch of salt; 1/2 teaspoon ground cinnamon; 1/4 cup raisins (other options: dry cranberries or blueberries, golden raisins, dry cherries, chopped dry apricots or mangos, freeze dried strawberries, etc.); 1/2 – 1 teaspoon vanilla extract

Instant Pot Rice Pudding

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5 from 3 reviews

Creamy Instant Pot Rice Pudding is an easy breakfast or dessert. It’s slightly sweet, flavored with vanilla, cinnamon and juicy raisins.

Author: Olga's Flavor Factory

Ingredients

Scale

1 cup medium grain rice
2 cups water
1 1/4 cups milk (I use whole milk, but any milk can be used, including non-dairy options), plus more milk or water for serving, optional
1 Tablespoon butter
1 Tablespoon sugar (honey, maple syrup or other sweetener options can be used as well)
pinch of salt
1/2 teaspoon ground cinnamon
1/4 cup raisins (other options: dry cranberries or blueberries, golden raisins, dry cherries, chopped dry apricots or mangos, freeze dried strawberries, etc.)
1/2 – 1 teaspoon vanilla extract

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Instructions

Place the rice, water, milk, butter, sugar, salt, cinnamon and raisins into the Instant Pot.
Make sure the sealing ring is inside the lid. Close the lid of the Instant Pot, turn the valve to “Sealing” and turn it on High Pressure, using the Pressure Cook button (the default setting).
Cook for 6 minutes, then let it stand for an additional 5 minutes, then carefully release the pressure manually.
Add the vanilla extract, mix up the rice pudding. The rice pudding will get thicker the longer it stands. Add more milk or water before serving.
Store leftovers in the refrigerator, covered, for up to 5 days. Reheat in the microwave or on the stovetop, adding a bit more liquid to loosen it up.
If you want to serve it cold, use more milk or water when cooking it in the first place, because rice absorbs a lot of liquid and will be too stiff and hard when it is chilled.

Find it online: https://www.olgasflavorfactory.com/recipes/instant-pot-rice-pudding/