Pressure Cooker Easy Cinnamon Raisin Rice Pudding is creamy and sweet and ready in less than 15 minutes!
One of my husband’s favorite desserts is rice pudding. He loves it with cinnamon and raisins, so, that is how I make it for him.
This Pressure Cooker Easy Cinnamon Raisin Rice Pudding is inspired by my husband’s favorite rice pudding recipe his mom used to make for him. I used to make it in our Rice Cooker and when we got our first Pressure Cooker, which is a Wolfgang Puck, converted it to the Instant Pot and Pressure Cooker.
It is so easy to make in the Pressure Cooker, you won’t believe it. I’ve gotten a bit carried away with making rice pudding. It’s just kind of fun to make, really. Hehehehehehe.
My Pressure Cooker Creamy Coconut Rice Pudding is loaded with several coconut flavors. My Piña Colada Rice Pudding is a bit naughty, as the pineapple is soaked in rum. You will feel like you are on vacation in the tropics.
There are not many ingredients and can have this ready in under 30 minutes. If you prefer whole milk, use whole milk. 🙂 If you don’t like Cinnamon, don’t add it. 🙂
I find that Arborio Rice rice makes a very creamy Rice Pudding. If I can substitute white sugar for Florida Crystals Demerara Sugar, I do, as it gives the Rice Pudding a more intense flavor, rather than a cloyingly sweet flavor.
Since I use Florida Crystals Demerara Sugar, the Pressure Cooker Rice Pudding won’t be stark white. 🙂 If you must have white Rice Pudding, then go a head and use white sugar.
You won’t believe how easy this is to make.
Slowly pour the egg mixture into Pressure Cooker cooking pot, stirring as you go.
Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly.
Continue to whisk for just one minute.
I like to use my Rosle Flat Whisk (if you haven’t noticed by now) to make sure the eggs and rice mix together evenly and without clumps, while the pudding is coming to a boil.
When the pudding starts to a very soft boil, continue whisking for one more minute.
Remove the pudding from the Pressure Cooker and continue to mix for another minute.
If using raisins, add them in here and incorporate them into the pudding. Mixed dried fruit would be fabulous in the Rice Pudding too!
The pudding will thicken as it cools, so don’t be alarmed at the consistency.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Kerr Half Pint (8 oz) Mason Jars
- Arborio Rice
- Florida Crystals Demerara Sugar
- Cinnamon Sticks
- Perfect Homemade Whipped Cream
- Cinnamon Powder
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Here is the handy printable recipe:
- In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.
- Lock the lid and close Pressure Valve
- Cook on High Pressure for 4 minutes.
- When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.
- Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.
- Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.
- Slowly pour into Pressure Cooker cooking pot, stirring as you go.
- Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.
- Remove cooking pot from Pressure Cooker, add raisins and mix together.
- Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.
Eat warm or put in refrigerator to chill.
If you prefer a firmer texture, cook for just 3 minutes.