Instant Pot Rice Pudding
This instant pot rice pudding is made with short rice, water, sugar, milk, vanilla, and sweetened condensed milk. Made in under 30 minutes!
Prep Time2 minutes mins
Cook Time20 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: Cuban
Servings: 6 servings
Calories: 181kcal
- 1 cup short grain rice
- 1 1/4 cups water
- 2 cups whole milk
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cinnamon stick
- ground cinnamon to taste
Rinse the rice 2-3 times.
Add the water, rinsed rice, milk, salt, sugar, and cinnamon stick to the instant pot and stir.
Seal the lid and press the porridge function. Cook for 20 minutes.
Once the 20 minutes are up, release all of the steam before opening the lid.
Stir in the vanilla extract and condensed milk.
Serve at room temperature or cold.
- Read your instant pot manual before using it.
- If the rice pudding thickens too much, add some extra whole milk and stir.
- Let the rice pudding come to room temperature before refrigerating.
Calories: 181kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 132mg | Fiber: 1g | Sugar: 6g | Vitamin A: 130IU | Calcium: 98mg | Iron: 1.5mg