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Instant Pot Rice Pudding
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Instant Pot Rice Pudding

Adapted from Melissa Clark's Dinner in an Instant.
Course Dessert
Keyword instant pot rice pudding, rice pudding recipe
Servings 6 servings

Ingredients

  • 2/3 cup short-grain white rice (like arborio or carnaroli)
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1 teaspoon finely grated orange zest
  • 1 cinnamon stick (I used a Mexican cinnamon stick here)
  • Pinch of kosher salt
  • 1/2 vanilla bean, halved lengthwise (or 1 1/2 teaspoons vanilla extract/paste)
  • 3/4  cup heavy cream
  • 2 egg yolks
  • 1/2 cup dried fruit (raisins, currants, cherries, figs, apricots)
  • Boozy fruit* (optional)
  • Ground cinnamon, for serving (optional)
  • Whipped cream, for serving (optional)

Instructions

  • Add rice, milk, sugar, orange zest, cinnamon and salt to an Instant Pot. Using the tip of a small knife, scrape the beans out of the vanilla pod, then add those to the pot along with the pod. Stir to combine, clamp on the lid and cook on high pressure for 4 minutes. Let the pressure naturally release for 10 minutes, then release manually.
  • Remove the cinnamon stick and vanilla bean pod, and discard. Whisk in the heavy cream and egg yolks, and let thicken using the residual heat of the pot (about 4 minutes), stirring occasionally. Stir in the dried fruit for a thicker and creamier rice pudding or omit for a thinner and lighter rice pudding.
  • Divide pudding between 6 small bowls, then cover each with plastic wrap. Press the plastic into the surface of the pudding to keep a skin forming on the top. Transfer bowls to the fridge and let chill for at least 4 hours.
  • To serve, top rice pudding with boozy fruit, ground cinnamon and or whipped cream.

Notes

* To make boozy fruit, place 1/2 cup light brown sugar, 2 tablespoons bourbon, 2 tablespoons orange juice, 1 tablespoon water in a small saucepan over medium-high heat.  Bring to a simmer and cook, stirring occasionally, until the sugar has dissolved.  Stir in 1/2 cup dried fruit (chopped if something bigger like a dried apricot), and cook until the liquid thickens to a syrup consistency (3 to 4 minutes more).  Remove from the heat and let cool.  Store covered at room temp.