Instant Pot Rice Pudding Recipe With Condensed Milk: Creamy Custard in a Flash

Achieving creamy rice pudding doesn’t require hours of stirring or constant attention. I developed this method to deliver consistent, velvety results with minimal effort.

The Instant Pot transforms simple ingredients into a rich, custard-like dessert. Condensed milk adds natural sweetness and thickness without complicating the process.

This approach eliminates the risk of scorching or uneven cooking that plagues stovetop versions. The result is a perfectly smooth texture every time.

Serve warm or chilled, with your choice of toppings. The pudding thickens slightly as it cools, making it ideal for meal prep.

Ingredients for Instant Pot Rice Pudding Recipe with Condensed Milk

Transform simple pantry staples into this luxurious custard-like dessert with ease.

The rice selection is critical for texture. Arborio or short-grain white rice delivers the signature creaminess—long-grain varieties stay too firm. Whole Foods and Trader Joe’s carry high-quality options. For condensed milk, Eagle Brand is widely trusted. Fresh whole milk from local dairies enhances richness, though any full-fat variety works well.

No Arborio? Sushi rice at a 1:1 ratio works as a substitute. For a dairy-free version, coconut condensed milk and oat milk can replace the traditional ingredients. Raisins can be swapped for chopped dates or omit entirely. The vanilla extract is non-negotiable for depth of flavor—use pure, not imitation.

Store cooked pudding in an airtight container for up to 5 days in the refrigerator. It thickens further upon chilling. Freeze without toppings for up to 3 months—thaw overnight before serving. Reheat gently on the stovetop with a splash of milk.

Step-by-Step Instructions for Instant Pot Rice Pudding

Here’s the method. Straightforward, tested, works every time.

Step 1: Rinse Rice and Prepare Ingredients

Place the 1 cup Arborio Rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming gummy. Drain well and set aside.

Measure the 1 can Sweetened Condensed Milk, 2.5 cups Whole Milk, 1 cup Water, 0.25 cup Granulated Sugar, 2 tbsp Unsalted Butter, 1 tsp Vanilla Extract, 0.5 tsp Ground Cinnamon, 0.25 tsp Salt, 0.5 cup Heavy Cream, 0.5 cup Raisins, and 0.25 tsp Ground Cardamom. Having everything ready ensures a smooth process.

Step 2: Combine Ingredients in the Instant Pot

Add the rinsed 1 cup Arborio Rice, 1 cup Water, 2.5 cups Whole Milk, 0.25 cup Granulated Sugar, 2 tbsp Unsalted Butter, 0.5 tsp Ground Cinnamon, 0.25 tsp Salt, and 0.5 cup Raisins to the Instant Pot. Stir gently to combine, ensuring the rice is fully submerged in the liquid.

Pour the 1 can Sweetened Condensed Milk and 0.5 cup Heavy Cream into the pot, stirring again to incorporate. The mixture should look creamy and well-blended. Add the 0.25 tsp Ground Cardamom if using for a warm, aromatic depth of flavor.

Step 3: Pressure Cook and Natural Release

Secure the lid on the Instant Pot and set the valve to the sealing position. Select the manual or pressure cook function and set the timer for 20 minutes on high pressure. The Instant Pot will take approximately 10-15 minutes to come to pressure before the cooking time begins.

Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully switch the valve to venting to release any remaining pressure. Open the lid and stir the pudding gently. The rice should be tender and the mixture should have thickened significantly.

Step 4: Finish with Vanilla and Cream

Stir in the 1 tsp Vanilla Extract and any remaining Heavy Cream if not added earlier. The vanilla adds a rich, aromatic depth to the pudding. Taste and adjust sweetness if needed, though the Sweetened Condensed Milk provides ample sweetness for most palates.

Let the pudding sit for 5-10 minutes to thicken further. It will continue to absorb liquid as it cools. If it seems too thick, stir in a small amount of warm milk to reach your desired consistency.

Step 5: Serve Warm or Chilled

Ladle the pudding into serving bowls while still warm. For a creamy texture, serve it immediately. Alternatively, let it cool to room temperature, then refrigerate for 2-3 hours for a firmer, custard-like consistency. Garnish with a sprinkle of Ground Cinnamon or additional raisins if desired.

The pudding can be stored in the refrigerator for up to 5 days. Reheat gently on the stove with a splash of milk to restore creaminess, stirring frequently to prevent scorching.

Storing and Reheating Leftovers

Refrigerator Storage

Let this creation cool to room temperature before transferring to airtight containers. I use glass jars with screw-top lids for easy portioning. It keeps beautifully in the fridge at 40°F or below for up to 5 days. 🥣

Freezer Method

For longer storage, portion into freezer-safe containers leaving ½ inch headspace for expansion. It freezes well for up to 3 months without texture loss. I recommend silicone muffin molds for single servings.

Stovetop Reheating

Transfer to a saucepan and warm over low heat with 2-3 tbsp milk per cup of pudding. Stir frequently with a wooden spoon to prevent sticking. This method restores the creamy consistency perfectly. 🔥

Microwave Option

Place a single portion in a microwave-safe bowl and heat on 50% power in 30-second intervals. Stir between each interval and add 1 tsp milk if needed. This prevents hot spots and maintains smoothness.

Thickness Adjustment

If your pudding thickens too much during storage, simply stir in warm milk 1 tbsp at a time until reaching your desired consistency. The condensed milk base makes it forgiving to adjustments.

Serving Temperature

I prefer this chilled for a firmer texture, but it’s delicious warm too. Let refrigerated portions sit at room temperature for 15-20 minutes before serving for the best mouthfeel.

Frequently Asked Questions