Eggless Instant Pot Rice Pudding

Total time50 min

Prep time5 min

Cook time30 min

Short-grain rice cooks down under pressure into a soft, tender base that soaks up warm notes of cinnamon and vanilla in every bite. A quick finish on the stovetop or sauté setting thickens everything into a rich, spoonable pudding that coats the back of a spoon just the way it should. There's no fussing with a stovetop double-boiler or constant stirring for an hour — the Instant Pot does the heavy lifting, then a few minutes of finishing turns it glossy and thick. Sweetened just enough and dusted with extra cinnamon or nutmeg before serving, this one is comforting whether you eat it warm from the pot or chilled straight from the fridge. It's an easy, no-fuss dessert to keep on repeat, and it fits neatly into an egg free kitchen.

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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
½ cup water
3 tbsp granulated sugar
¼ tsp salt
1 tsp vanilla extract
½ tsp ground cinnamon
½ cup heavy cream

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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