In the realm of comforting and satisfying desserts, few creations hold a candle to rice pudding. Its creamy texture, aromatic flavors, and nostalgic charm make it a timeless favorite for many. But what if I told you that there’s a way to make this classic dessert even more convenient and delightful? Enter the Instant Pot, a kitchen appliance that has revolutionized the way we cook, and, in this case, the way we make rice pudding.
When it comes to making rice pudding, the Instant Pot’s ability to infuse flavors and cook ingredients perfectly in a fraction of the time is a true game-changer.
Making rice pudding on the stovetop or in the oven often requires vigilant stirring and monitoring to prevent the rice from sticking or burning. With the Instant Pot, these concerns fade into the background. The controlled pressure and temperature ensure that your rice cooks evenly, while the sealed environment keeps the mixture creamy and luscious without constant stirring.
As culinary enthusiasts, we’re forever on the lookout for ways to elevate our favorite dishes while preserving the essence that makes them special. The marriage of the traditional rice pudding recipe and the modern innovation of the Instant Pot exemplifies this pursuit. The result is a dessert that’s not only delightful to the senses but also a testament to the power of blending cherished traditions with cutting-edge technology.
So, next time you’re craving the creamy comfort of rice pudding, consider giving your traditional recipe a modern twist by harnessing the magic of the Instant Pot. Whether you’re a seasoned Instant Pot aficionado or new to its wonders, the journey to perfecting this timeless dessert promises to be a rewarding and delicious one. Below I have my fail-proof recipe:
Instant Pot Rice Pudding
- 1/2 cup short-grain white rice
- 1 cup water
- 1/2 can 7 oz sweetened condensed milk
- 1/2 cup whole milk
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
- Ground cinnamon for garnish
- Rinse the rice under cold water until the water runs clear. Drain well.
- In the pressure cooker, combine the rinsed rice, water, sweetened condensed milk, whole milk, cinnamon, vanilla extract, and butter. Stir well to combine.
- Lock the pressure cooker lid in place and select the manual/pressure cook function. Set the timer for 20 minutes at high pressure.
- After the timer goes off, turn off the heat and let the pressure release naturally for 10 minutes, then carefully use the quick-release valve to release any remaining pressure.
- Stir the rice pudding well to combine and thicken it to your desired consistency.
- Turn off the pressure cooker and let the rice pudding cool for a few minutes. Serve warm, sprinkled with ground cinnamon, if desired.
- Enjoy your delicious pressure cooker rice pudding made with sweetened condensed milk, perfect for 4 servings!