Dairy Free Instant Pot Rice Pudding

Total time50 min

Prep time5 min

Cook time30 min

This creamy rice pudding comes together right in your pressure cooker, with short-grain rice simmering until tender and plump before it's finished with warm vanilla and a hit of cinnamon. The Instant Pot does the heavy lifting on the initial cook, then a quick sauté step at the end coaxes everything into that classic thick, spoonable texture that coats the back of a spoon. It's a hands-off approach that still delivers deeply comforting results, whether you serve it warm right away or chill it for a cool, custardy treat later. A final dusting of cinnamon or nutmeg on top adds just the right amount of spice and makes it feel special. This is a genuinely solid pick for a dairy free dessert rotation, especially when you want something cozy without much fuss.

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Ingredients

4 servings

1 cup short-grain white rice (such as arborio or sushi rice)
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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1 ½ cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup water
3 tbsp granulated sugar
¼ tsp salt
1 tsp vanilla extract
½ tsp ground cinnamon
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

ground cinnamon or ground nutmeg, for serving (optional)

Instructions

1
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.
2
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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