Short-grain rice cooks up plump and tender under pressure, soaking in warm cinnamon and a touch of vanilla until every grain is soft and fragrant. The Instant Pot does the heavy lifting, turning out a pudding that's thick, glossy, and perfectly spoonable without any babysitting on the stovetop. A quick sauté at the end pulls everything together into that classic creamy, coat-the-spoon texture rice pudding lovers crave. Sweetened just enough and finished with a dusting of cinnamon or nutmeg, this is comfort food in its simplest, most satisfying form. Serve it warm for a cozy dessert or chill it for a make-ahead treat later in the week — either way, it's a solid choice for a lactose free spread.
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A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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