This comforting rice pudding starts with tender short-grain rice pressure-cooked right in the Instant Pot until every grain turns soft and plump. A touch of sugar and a pinch of salt round out the base, while warm ground cinnamon gives it that cozy, spiced aroma as it simmers down to a thick, spoonable consistency. The finishing sauté step is what really makes this one special, coaxing the pudding into that glossy, coat-the-spoon texture you want from a good rice pudding. Serve it warm right after cooking, or chill individual bowls for a make-ahead dessert you can dust with extra cinnamon or nutmeg whenever the craving hits. It's an easy, hands-off treat that works beautifully for a low histamine table, no fuss required.
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Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Low histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe only uses a trace amount. If you prefer to always avoid nutmeg, 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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