Instant Pot Almond Rice Pudding
Instant Pot Almond Rice Pudding
A creamy rice pudding infused with almond extract and cinnamon, easily prepared in an Instant Pot.
Nutrition
Calories: 215cal
Carbohydrate: 32g
Protein: 5g
Fat: 8g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
25 min Cook
35 min Total
6 Servings
Ingredients
- 1 cup Arborio rice
- 2 cups water
- 1/2 tsp salt
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tbsp unsalted butter
- 1 tsp almond extract
- 1/2 tsp ground cinnamon
- 1/4 cup sliced almonds, toasted
- 1/4 cup raisins (optional)
Instructions
- Start by rinsing the Arborio rice under cold water until the water runs clear. This will remove excess starch and help prevent the pudding from being too gummy.
- Prepare your Instant Pot by adding the rinsed rice, water, and salt. Give it a good stir to combine.
- Secure the lid on the Instant Pot, setting the valve to ‘sealing’. Select the ‘Pressure Cook’ or ‘Manual’ function and set the time for 10 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. Remove the lid.
- Switch the Instant Pot to the ‘Sauté’ function. Add the whole milk, sugar, and butter to the cooked rice. Stir continuously for about 5 minutes until the mixture thickens.
- Turn off the Instant Pot and add almond extract, ground cinnamon, and if using, raisins. Stir everything together until well incorporated.
- Let the pudding sit for a few minutes to thicken. Stir one more time before serving.
- Serve warm, garnished with toasted sliced almonds on top for a crunchy finish. If desired, additional sprinkle of cinnamon can be added for extra flavor.
- Tip: To toast the almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
- Tip: If you prefer a creamier texture, you can substitute half of the milk with cream.