Creamy Instant Pot Rice Pudding (3 Ingredients, No Eggs!)

This creamy Instant Pot rice pudding recipe needs just 3 ingredients and 30 minutes—no eggs or condensed milk! Whether you’re after comfort food or a quick crowd-pleaser, this simple pressure-cooked pudding delivers every time.

I usually lean savory—give me a plate of vegetable pulao over dessert any day! But every now and then, I crave something sweet and milky. That’s when I turn to rice pudding. It’s cozy, creamy, and comes together with pantry staples—just like my simple banana pudding recipe.

I grew up on my mum’s stovetop rice pudding, slow-cooked until the rice melted into thickened milk. It was comforting, but it took too long.

These days, I make Instant Pot rice pudding. It’s quick, fuss-free, and still delivers that nostalgic, creamy texture I love. No eggs, no condensed milk, no heavy cream—just three simple ingredients and the push of a button.

About my recipe

If your burning question is, what’s the easiest way to make rice pudding?—This recipe is your answer ,my friend! It’s a one-pot recipe that comes together quickly, is foolproof, and turns out the most delicious rice pudding every time.

Heads up: I’m here to share helpful info, not medical advice. Always double-check ingredient labels—products can vary, and allergens can sneak in. If you have food allergies, make sure everything you use works for you.

Texture and Consistency: My Instant Pot rice pudding has a creamy, pudding-like texture that feels smooth and silky in the mouth. When hot, it has a flowy consistency, and as it cools, it thickens to a porridge-like texture that’s perfect for scooping with a spoon.

Ingredients and Equipment

For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.

Milk: I use full-fat, whole milk. Please don’t use low-fat milk—it just won’t give you that rich, creamy texture.

Sugar: I’ve used unrefined cane sugar, but feel free to use whatever sugar you typically keep in your pantry. Just note that the color of your sugar will affect the color of the pudding.

Rice: I use fragrant short-grain rice. You can use plain or fragrant rice of your choice. See the section below where I talk about the best types of rice for pudding.

Here's a quick step-by-step guide for making the best old fashioned rice pudding in Instant Pot.

Also, see the video at the end of the recipe card below.

Give the rice a good rinse in 2 to 3 changes of water until the water runs clear. Drain it well and set it aside. 

Step 1: Dissolve the sugar

Turn on the Instant Pot and select Sauté mode. Pour in the milk and sugar, and gently heat for about 2 to 3 minutes, just until the sugar completely dissolves—don’t let it boil.

Step 2: Making rice pudding

Next, stir in the rinsed rice. If Sauté mode is still active, cancel it.

Secure the lid, switch to Pressure Cook mode, and set it to high pressure for 6 minutes.

Once the cook time is up, allow the pressure to release naturally for 10 minutes. After that, do a quick release to let out any remaining steam. Carefully open the lid, stir everything, and turn Sauté mode back on for another 5 minutes.

Stir occasionally as it boils and thickens to your liking.

For the best consistency, stop cooking when the pudding still has a flowy texture—it will thicken up as it cools.

When you’re happy with how thick it is, turn off the Instant Pot. Serve it warm or cold—either way, don’t forget to top it off with your favorite add-ons!

Tip: After you've turned off the Instant Pot, close the lid again and let the pudding sit for a couple of minutes so it can settle.

Recipe Notes and Tips

Sweetness level: I prefer skipping sweetened condensed milk so I can adjust the sweetness exactly how I like it. The amount of sugar I’ve used gives the pudding a balanced taste, but feel free to tweak it to suit your preference.

Can you overcook rice pudding? It is a question I see commonly asked. Yes, you can overcook rice pudding, which makes it too thick or clumpy. The Instant Pot helps by cooking the rice perfectly under pressure, and finishing on sauté lets you control the thickness. Just watch it closely, and you’ll get creamy pudding every time!

Toppings that you can add to rice pudding

This creamy rice pudding is like a blank canvas that you can jazz up however you like. Here are some suggestions:

Indian-style kheer (payasam) – Add some ground cardamom after you’ve switched off the Instant Pot. Or, you can add 3 or 4 whole cardamoms while cooking. Just remember to remove them before serving.

American-style classic rice pudding – Add a cinnamon stick to the milk and rice while cooking (remember to remove it before serving), then finish with a sprinkle of ground cinnamon. Or skip the cinnamon and finish off with 1 teaspoon of vanilla extract instead.

My style – Sprinkle with chopped nuts—almonds and pistachios—and some raisins for a fruity, nutty, crunchy touch!

Serving, Storage, Reheating, and Freezing

Serving: You can serve this rice pudding hot or cold. Enjoy it plain or with any toppings (see the section above) of your choice.

Storage: Let it cool completely, then store it in an airtight container. It will keep in the fridge for up to 2 days.

Reheating: The pudding will naturally thicken as it cools down. To adjust its consistency, while reheating, add a little milk to loosen it. Warm it gently on the stovetop if you're reheating, and keep stirring until it reaches the consistency you like.

Can you freeze rice pudding? Freezing rice pudding isn’t the best idea because it can become watery once thawed. If you do want to freeze it, store it in an airtight container and thaw it slowly in the fridge before reheating gently with a splash of milk to bring back some creaminess. But honestly, I recommend enjoying this pudding fresh for the best taste and texture!

FAQ