This Pressure Cooker Cinnamon Vanilla Rice Pudding is quick, creamy, and delicious!
Rice pudding was one of those things that my mom made so often as a kid that the thought of it alone made me nauseated. Then my daughter had it with her grandma and begged for it at home, so I bought a container at the store. It was a little better than I remembered but had a funky little chemical taste and I thought for sure we could whip some up that was far better. So I pulled out my instant pot because I mean it takes 5 minutes in the instant pot and my 7 year old was able to help mix it up and press the buttons!
We kept this recipe simple but the possibilities are endless, mix in different extracts, try brown sugar instead of white, use stevia, add raisins or craisins and create a recipe your family will love!
Pressure Cooker Cinnamon Vanilla Rice Pudding
- 1 cup arborio rice
- 1 1/2 cups water
- 2 cups of milk, divided in half
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Rinse rice well in a sieve and drain the water.
- Combine rice, half the milk, water, sugar, cinnamon, and vanilla extract in your pressure cooker.
- Lock down your lid and cook on high pressure for 14-16 minutes, depending on how soft or al dente you like your rice.
- Slowly release the pressure, toss dish towel over the valve to capture some of the heat so it’s a little safer.
- When the pressure is completely released remove lid, away from you. Turn pressure cooker off.
- Stir in remaining milk until it is fully mixed.
- Remove pot or scoop rice pudding from the pot and allow to cool and thicken for 10 minutes before eating.
- Serve with a bit of fresh milk drizzled over top and a small sprinkle of cinnamon.