Ingredients
Scale
- 1 cup Arborio rice (or long-grain white rice)
- 1.5 cups water
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Optional: 1/2 cup raisins or dried cranberries
- Optional: 1 tablespoon butter for extra richness
Instructions
- Start by rinsing your rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess surface starch and prevents the pudding from becoming overly gummy. Place the rinsed rice, 1.5 cups of water, and the salt into the Instant Pot stainless steel inner pot. Stir briefly to ensure the rice is submerged.
- Secure the Instant Pot lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on High Pressure for 3 minutes. Once the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. After 10 minutes, turn the valve to “Venting” to release any remaining steam before carefully opening the lid.
- Select the “Sauté” function on the Low setting. Stir in the milk, sugar, vanilla extract, and cinnamon. If you are using raisins or butter, add them now. Continue to stir for 2 to 4 minutes as the mixture bubbles gently. The pudding will look thin at first, but it thickens rapidly as it cools. Turn off the Instant Pot and spoon the pudding into individual bowls. Serve warm with an extra sprinkle of cinnamon on top.
- Cook Time: 20 minutes