Vegan Instant Pot Rice Pudding

Total time50 min

Prep time5 min

Cook time30 min

Short-grain rice becomes irresistibly creamy under pressure, absorbing warm cinnamon and a splash of vanilla until every spoonful is soft and lightly sweet. The Instant Pot does the heavy lifting, turning out a spoonable, glossy pudding in a fraction of the usual stovetop babysitting time. A quick finish on Sauté thickens everything to that perfect coat-the-back-of-a-spoon texture before it's ready to serve warm or chilled. Dust the top with extra cinnamon or nutmeg for a cozy, dessert-parlor touch that never feels fussy. This one’s an easy make-ahead treat that fits neatly into a vegan spread, whether you're serving it after dinner or stashing individual bowls in the fridge for the week.

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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 Tamanishiki Rice Super Premium Short Grain - 15 Lb Carolina, Rice, Short Grain
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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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