Instant Pot Rice Pudding
A traditional sweet, creamy and delicious rice pudding made super easy and simple with instant pot.
Equipment
- Instant Pot
- Wooden ladle
Ingredients
- 1 Cup Basmati Rice Replace basmati with with any rice variety. Wash and keep ready.
- 2 tbsp Ghee or clarified butter
- 2 Cups Whole milk Non-dairy, use almond milk for better taste.
- 2 1/2 Cups Water
- 3 tbsp Sugar
- 1/2 cup Sweetened Condensed Milk
- 1/4 Cup Cashews and Raisins
- 1/4 tsp Salt
- 1/4 tsp Ground Nutmeg A large Sprinkle is enough. But adjust as per taste.
- 4-5 Whole Green Cardamom pods Replace if only ground spice is available.
Instructions
- Switch on the instant pot
- Set Saute mode
- Add the ghee or the clarified butter in the inner pot. Add the whole green cardamom if using once the ghee is hot
- Add the cashews and raisins. Roast them in ghee until lightly brown
- Add the washed rice and stir well until the rice is well coated with the ghee
- Add the salt, sugar, condensed milk, 2 cups of milk and all the water as given in the ingredients list
- Give it all a nice stir. All the above steps should be done in saute mode, will take less than 2 minutes
- Cancel saute mode
- Close the lid, set the rice mode and seal the steam release handle
- Relax until the instant pot finishes the rice mode - about 12 minutes plus the preheat time
- Wait for 4-5 minutes and do a quick release by turning the steam release handle to venting
- Perfect, steamy and delicious, not too sweet rice pudding is ready
- Sprinkle some ground nutmeg or cinnamon and serve warm
- Sprinkle some extra sugar on top if needed
Notes
- This recipe timing is for instant pot. If making on stove top, adjust time as needed.
- Use full fat milk, so you get the natural taste. But if non-dairy, use almond milk for better taste.
- Raisins are optional, but gives great texture and taste.
- Use whole green cardamom pods, for the subtle spice flavor.
- Do not use a lot of ground nutmeg.
- Use any spice or ground spice you have to flavor.