Instant Pot Rice Pudding

Ingredients

• 400 g (2 cups)Arborio rice
• 960 ml (4 cups)milk, whole milk or full-cream milk
• 240 ml (1 cup)double cream or whipping cream
• 240 ml (1 cup)water
• 150 g (3/4 cup)brown sugar
• 1cinnamon stick
• 1/2star anise
• 2green cardamom pods
• 1/4 tspground nutmeg
• 1 tspsalt
• 100 g (1 cup)roughly chopped pecans
• 57 g (4 tbsp)butter
• 50 g (4 tbsp)brown sugar
• 30 ml (2 tbsp)golden syrup or honey
• 180 ml (3/4 cup)cream
• 1 pinchsalt

Instructions

1. 1

   Combine the ingredients

   Put the rice, milk, cream and water into the Instant Pot bowl. Add the brown sugar, cinnamon stick, star anise, cardamom, nutmeg and 1 teaspoon salt.

2. 2

   Seal the cooker

   Close the lid and check that the steam vent is set to sealing.

3. 3

   Cook under pressure

   Select high pressure and cook the rice pudding for 8 minutes.

4. 4

   Release the pressure

   When cooking is complete, use a quick release to let out the pressure.

5. 5

   Stir and serve

   Stir the pudding until creamy, then serve it with the butterscotch sauce.

6. 6

   Toast the pecans

   Set a pan over medium-high heat and toast the pecans for a few minutes, watching carefully so they do not burn. Take them out of the pan and set aside.

7. 7

   Start the sauce

   In the same pan, melt the butter with the brown sugar. Add the cream and golden syrup or honey.

8. 8

   Finish the sauce

   Cook over medium heat for 5 minutes, until thick and golden brown. Stir in the toasted pecans and a pinch of salt.

What is rice pudding?

Rice pudding is a familiar comfort dessert made by cooking rice with milk and sweetener until soft and creamy. This American-style version uses an Instant Pot and adds warm spices, then serves the pudding with a separate pecan butterscotch sauce.

Arborio rice helps give the pudding a creamy texture as it cooks. The sauce brings a buttery, nutty contrast to the spiced rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 551 calories, 9g protein, 71g carbs, 27g fat.

The rice and brown sugar provide most of the carbohydrates, while the milk and cream contribute protein as well as fat. Butter, cream and pecans make the sauce a substantial source of fat. For a more balanced plate, serve a moderate portion alongside fresh fruit.

Why Arborio rice works

Rice choice: Arborio is a short-grain rice that releases starch as it cooks, helping the milk mixture become creamy. Measure it carefully so the balance of rice and liquid stays as intended.

Liquid: The recipe combines milk, cream and water for the pudding. Stir well after pressure cooking to bring the softened rice and liquid together.

The pressure-cooker method

Sealing: Check that the vent is in the sealing position before starting the 8-minute high-pressure cook. This is essential for the cooker to build pressure.

Quick release: The recipe calls for releasing the pressure as soon as the cooking time has passed. Keep clear of escaping steam and follow your cooker's instructions.

How to judge the texture

After cooking: Stir the pudding until it looks creamy, as directed. The mixture may look less unified before stirring, so give it a thorough mix before serving.

Sauce: Cook the butter, sugar, cream and syrup for 5 minutes over medium heat, looking for a thick, golden-brown finish. Stir in the pecans and salt once it reaches that stage.

Making the pecan sauce

Toast first: Toast the pecans over medium-high heat for a few minutes, keeping a close eye on them to avoid burning. Remove them before making the sauce in the same pan.

Finish together: Once the sauce has thickened and turned golden brown, fold in the toasted pecans and a pinch of salt. Serve it with the pudding so each portion can be topped to taste.

Serving the pudding

Serve the pudding with the pecan butterscotch sauce while the sauce is freshly made. The recipe makes 8 servings, so divide the pudding evenly and spoon sauce over each portion.

A small pinch of extra ground cinnamon can be added at the table if you like, though it is not part of the recipe's listed ingredients.

Recipe notes & tips

• Measure the rice and liquids before adding them to the Instant Pot.
• Check the pressure vent is set to sealing before cooking.
• Stir the pudding thoroughly after the quick release to develop a creamy texture.
• Keep the pecans moving in the pan and remove them as soon as they are toasted.
• Watch the sauce closely during its 5-minute cook so it does not burn.

Variations

• Use honey: Swap the golden syrup for honey as allowed in the recipe.
• Change the nuts: Use another roughly chopped nut in place of the pecans.
• Adjust the spice: Leave out the star anise for a less pronounced anise flavour.
• Serve plain: Skip the sauce and enjoy the spiced pudding on its own.
• Add a topping: Finish portions with a little extra toasted pecan for more crunch.

Common mistakes to avoid

• Vent left open: The cooker will not seal properly; set the vent to sealing before cooking.
• Burnt pecans: They toast quickly over medium-high heat, so watch them and remove them promptly.
• Skipping the stir: The pudding needs a thorough stir after cooking to become creamy.
• Overcooked sauce: Cooking too long can take it past thick and golden; use the stated 5-minute timing and watch its appearance.
• Adding pecans too early: Stir them into the sauce after it has thickened so they retain their toasted character.

How to store

Refrigerate leftover pudding and sauce in separate airtight containers and use within 3 days. Reheat the pudding gently, stirring it well; warm the sauce separately until pourable.

Frequently asked questions