Creamy Homemade Rice Pudding, Pressure Cooker Style Recipe

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2 votes | 15563 views

If you don't own a pressure cooker, you can still make this recipe on the stove top. You just have to cook this for an hour. With a pressure cooker, I can make this in 16 minutes! This is the creamiest and tastiest rice pudding I've ever had! The Arborio rice, is one of the reasons why. The starchiness of this rice adds to the creamy texture. Of course the whole milk and half & half helps. I added a little cinnamon and golden raisins to this recipe. I enjoy rice pudding warm, but you can also eat it cold. Please click on the recipe source to see how I made this on my food blog, "A Feast for the Eyes". Recipe slightly adapted from the food blog "Pressure Cooking Today".

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $0.86 view details


  1. NOTE: I use an 8-quart electric pressure cooker. I have used a stovetop version, and I would follow the same steps if that is what you have.
  2. In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk. For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often.
  3. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes.
  4. While rice is cooking, whisk eggs with half and half and vanilla, set aside.
  5. When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
  6. Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins.
  7. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 538g
Recipe makes 4 servings
Calories 821  
Calories from Fat 175 21%
Total Fat 19.71g 25%
Saturated Fat 10.91g 44%
Trans Fat 0.0g  
Cholesterol 146mg 49%
Sodium 477mg 20%
Potassium 936mg 27%
Total Carbs 142.65g 38%
Dietary Fiber 2.6g 9%
Sugars 78.48g 52%
Protein 20.73g 33%



  • Mary Mullen
    September 19, 2014
    I have a 6 quart, is the recipe the same?
    1 reply
  • ShaleeDP
    September 1, 2014
    This looks wonderful! yummmmm
    • Poornima hegde
      August 22, 2014
      If adding egg is excluded, it sounds very much like one of the desserts my mom prepares.. Love it! i will try this recipe soon..

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