Homemade Creamy Rice Pudding is one of my favorite comfort desserts. This recipe is perfect for a pressure cooker recipes. It’s finished in no time at all. It’s not over the top sweet, with a hint of cinnamon. Raisins, are optional, though we love them!
I get it. Not everyone owns a pressure cooker. The word “pressure” scares the bejeebies out of you. You might still be remembering horror stories of your grandmother’s pressure cooker explosion, and seeing spaghetti hanging off her kitchen ceiling, with splatters of red tomato sauce.
That was then. This is now. Over the years, pressure cookers have been improved, and even adapted as electric pressure cookers. I love my Instant Pot Pressure Cooker. I have never, EVER had anything close to an explosion!
I have loved rice pudding for as long as I can remember. If I had leftover white rice, I’d cook a package of vanilla pudding, add in the leftover rice, raisins and cinnamon. My husband would say that he didn’t like the texture. His loss, my gain.
Last week, I had a serious craving for rice pudding. It was bordering “obsessive”. I looked at my pressure cooker, and I realized that I had the perfect solution right in front of me! I always keep a few boxes of Arborio rice in my pantry, so that I can make risotto. The starchiness of this rice is perfect for making rice pudding.
I measured the rice, sugar and I added in a little cinnamon and a pinch of salt.
The last ingredient is whole milk. I clicked on the lid, set the timer to 16 minutes on high. On the stove top, you would use a pot, put on the lid and cook this for an hour.
The rice was cooked to perfection!
The last three ingredients added are half & half and pure vanilla with two eggs whisked in…
Using sear/brown setting, the mixture was brought to a boil, stirred, then turned off. I added one cup of golden raisins, which is optional. (We love them.)
There are two ways to enjoy rice pudding. Warm (my favorite way) or cold (not bad, but still doable).
I’m not exaggerating when I say that this is the best rice pudding I’ve ever had! I ate this pudding, within moments of spooning it out of the pressure cooker. It was creamy, warm and comforting. There was just a whisper of cinnamon, so that it didn’t overpower the creamy texture of the pudding.
Either way, the best way of all to enjoy rice pudding is with a spoon!
I will add that, as the rice pudding cools, the creaminess begins to diminish and the pudding hardens. I discovered that if I spooned some hardened pudding into a bowl, added a splash of whole milk, and microwaved it for about 1 minute that the pudding became creamy all over again.
TASTING NOTES: Homemade rice pudding, in 16 minutes! I could go on and on about the virtues of pressure cooking. I’ve shared my 40-minute flavorful and tender Boeuf Bourguignon (Beef Burgundy) on my blog. On the stove/oven it takes about 3 hours. What’s not to love about pressure cooking?
Creamy Homemade Rice Pudding, Pressure Cooker Style
Ingredients
- 1 1/2 cups Arborio rice
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 5 cups milk
- 2 eggs
- 1 cup half and half
- 1 1/2 teaspoons vanilla extract
- 1 cup raisins I used golden
Instructions
- In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk.
- For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often.
- As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes.
- While rice is cooking, whisk eggs with half and half and vanilla, set aside.
- When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
- Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins.
- Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!
Notes
This absolutely reminds me of my childhood and home. Love, love rice pudding. And I am in that percentage that remembers dinner on the ceiling as a child and I have never had a desire to have a PC. I always have time to cook. If I got one as a gift, I am sure I would try it, but until then, I just can't. Loved your post today.
Hi Debbie. I too love rice pudding and have never made it in my pressure cooker. I've been following along now for a few years but never commented but I just had to today. Barbara is a friend of mine and it was fun surprised to read about her on your blog. We have a "mutual acquaintance". I love your posts. Thanks for sharing.
I could easily eat both cups too. So glad you enjoyed the recipe and love that your husband now likes rice pudding.
Bonnie, thank you so much for taking the time to comment, and for following my blog. I follow both of Barbara's blogs. I love her recipes and her photos are always great. We've chatted via email, and she's a friendly and approachable blogger. I appreciate that!
We might have to put a pressure cooker on our registry. I know it would make my life SO MUCH EASIER if we had one! Also – rice pudding = my favorite. More of it would always be a good thing.
I use my pressure cooker all the time but have never made rice pudding, which is a favorite, in it. I grew up using a pressure cooker and have used my own for over 40 years and never had any problems with it. I'm going to try this recipe in it very soon. Thanks for sharing 🙂
Beverly is a big fan of pressure cooking and is in need on a new one – her's is so old we can't find a new seal for it. Your rice pudding looks delicious and great shot of it – can't remember the last time I had it.
I love my rice pudding *cold*! I have a pressure cooker and have used it about 3 times :/ Just yesterday I found a site (Hip Pressure Cooking) that looks interesting, so I decided to start to use it more. I thawed some boneless pork ribs and will put them in the cooker tomorrow!
Karen, that is a really good PC website, but Barbara's blog (link provided) is a really good one. Guess what? You don't have to thaw your pork chops! Seriously, you can PC frozen food. I'll be posting a chicken dish that I made from frozen chicken– in 12 minutes!
I sure didn't know you could PC frozen foods! I'll check out Barbara's blog. Look forward to more of your PC recipes!
Lovely. I adore rice pudding, and I too have used Italian short grain rice for many years now. It melts to the very nicest texture, don't you think?
I know zilch about pressure cookers. When I was a kid in the fifties and sixties we heard explosive horror stories, and so my mom would not have one in the house. It seems the cookers have come a long way since I was a kid. I think I ought to investigate…
I have just made this rice pudding and it is absolutely delicious. Big thumbs up from the family. I converted into British measurements and will post it on my blog with a reference back to you. Thank you for sharing.
Hi,
Thanks for the recipe.
In the blog, you say 16 minutes on high pressure, but in the recipe below the blog entry you say 16 minutes on low pressure. Which is the correct pressure setting?
Dear Bill,
I'm so sorry, and I can see why you'd be confused. I used high pressure on my digital P/C. I'm not 100% how to adapt this to a stove top pressure cooker, but I would venture to guess on low pressure. Thanks for contacting me.
I followed the directions exactly…they say low pressure on the print out. My rice is hard and there's a ton of liquid. So disappointed. I'm going to turn it on for another 5 minutes on low and see if that helps…
Dear Melody,
I wish you had emailed me at foodiewife@gmail.com. I have my email listed all over my blog. I might've been able to try and trouble shoot with you. I am always honest about my recipes, and if I had trouble with a recipe, I would say so. You don' t say if you're using an electric or a stove top PC. Gas or electric stove. So, I can't help. I've ad other people tell me that they've made this, and it was perfect. I hope it worked out for you but if you read this comment, then please email me.
So I Just switched up your recipe a bit. I had about a half a cup of chocolate genach left over from another project. I decided to put it in during the cooking process and then rather then using raisins I used cherry's, and I have to say it turned out wonderful. Creamy rich chocolate and the soft chewy surprise of cherry. Thank you for this great starting recipe.
What a great "switch up" that was! Chocolate rice pudding with cherries is a brilliant idea, and I'm so going to try that version. Thank you!
I wold love to make this pudding as I have enjoyed Creamed Rice since I was a child (a very long time ago). However I don’t know what (half and half) is. can you help please?
Half and half is an American dairy product (I supposed) of half whole milk and half heavy cream). To adapt the recipe, I’d literally use half and half! I hope that helps.