This Instant Pot rice pudding turns humble short-grain rice into a lush, spoonable dessert with almost no hands-on effort. Pressure cooking softens the grains fully, and a quick finish on the sauté setting brings everything together into a silky, thick pudding that coats the back of a spoon. Warm vanilla and cinnamon round out every bite, giving it that classic comfort-food flavor you want from a stovetop-style pudding without ever touching a stove. A light dusting of extra cinnamon or nutmeg on top makes it feel special enough for company, whether you spoon it up warm or chill it for later. It's a genuinely solid pick for a low FODMAP dessert rotation, and the short ingredient list keeps cleanup easy too.
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A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. 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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