Short-grain rice cooks down under pressure into a soft, tender base that soaks up whole milk and a splash of heavy cream until every bite turns lush and spoonable. A finishing swirl of vanilla and warm cinnamon gives this pudding its cozy, custardy character without any fuss — the Instant Pot does the heavy lifting while you stir in the finishing touches on the stovetop. It thickens up beautifully, coating the back of a spoon in that classic rice-pudding way, whether you serve it warm right away or chill it for later. This is a genuinely solid pick for an added sugar free approach, since the comforting flavor here comes through rice, dairy, and spice rather than anything overly sweet. Dust with a little extra cinnamon or nutmeg before serving, and you've got a make-ahead dessert that feels indulgent in all the right ways.
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Combine the rice, whole milk, water, sugar, and salt in a 7-inch oven-safe bowl or 1.5-quart oven-safe dish. Stir briefly to distribute the sugar and salt.
Pour 1 cup of water into the Instant Pot insert. Place the trivet inside and set the filled bowl on top of the trivet.
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