Vegetarian Instant Pot Rice Pudding

Total time50 min

Prep time5 min

Cook time30 min

Short-grain rice cooks up plump and tender under pressure, soaking in warm cinnamon and a hint of vanilla until every bite turns soft and creamy. A quick finish on the stovetop brings the pudding to that classic spoonable, velvety texture — the kind that coats the back of a spoon just right. Sweet, simply spiced, and comforting in the best old-fashioned way, this is the kind of dessert you'll want on repeat all season. It fits neatly into a vegetarian kitchen, no fuss involved, and comes together with minimal hands-on effort thanks to the Instant Pot doing most of the work. Serve it warm for cozy nights in, or chill it for a make-ahead treat you can dust with a little extra cinnamon or nutmeg right before serving.

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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 Goya Rice, California Pearl
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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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