Name: Creamy Instant Pot Vanilla Cinnamon Rice Pudding
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 cup medium-grain white rice – Medium-grain rice creates that perfect balance of creaminess and slight chew. Arborio (risotto rice) or sushi rice are both great substitutes.; 2 cups whole milk + 2 cups half-and-half – This combo gives the pudding its rich, silky texture. To make it dairy-free, you can use all milk for a lighter version or sub in coconut or oat milk.; ½ cup granulated sugar – Just the right amount of sweetness without going overboard. Adjust to taste if you prefer things less sweet.; ¼ teaspoon salt – Balances all the flavors and keeps things from tasting flat.; 1 teaspoon vanilla extract – Adds warmth and depth of flavor—pure vanilla is best here if you have it.; ½ teaspoon ground cinnamon – A classic, cozy spice. Adjust to taste.; ¼ cup raisins (optional) – These plump up beautifully in the warm pudding. Not a fan? Skip them or swap them for chopped dried apricots or dates.; 2 tablespoons unsalted butter (optional) – Stirring in butter at the end takes things to luxurious territory. Totally optional but highly recommended.

The First Bite That Started It All

The scent of vanilla and cinnamon hit me as I lifted the Instant Pot lid. My grandma’s rice pudding was good, but this? Creamy, warm, with just the right chew. One spoonful and I was hooked. Ever wondered how you could turn pantry staples into something this comforting? It’s magic in a bowl, especially on chilly nights. Now I make it weekly—sometimes with raisins, sometimes plain.

My First (Slightly Messy) Try

My first attempt ended with milk bubbling out the vent. I forgot to stir before sealing! The pudding still tasted great, just… extra. Home cooking teaches patience—and that even “oops” moments can be delicious. Now I double-check the lid. Share your own kitchen mishaps below—did a recipe ever surprise you?

Why This Pudding Works

– Medium-grain rice soaks up milk slowly, creating a velvety base. – Cinnamon and vanilla team up for warmth without overpowering. Which flavor combo surprises you most—vanilla-cinnamon or the optional butter-raisin twist? Try both and decide!

A Pudding With a Past

Rice pudding dates back to ancient Rome—they sweetened it with honey. This version leans on modern shortcuts (thank you, Instant Pot!). *Did you know cinnamon was once worth more than gold?* Now it’s in every spice rack. Poll: Do you prefer your pudding warm or cold?

Creamy Instant Pot Vanilla Cinnamon Rice Pudding

Ingredients:

Ingredient	Amount	Note
Medium-grain white rice	1 cup	Arborio or sushi rice work as substitutes
Whole milk	2 cups
Half-and-half	2 cups	Can substitute with coconut or oat milk for dairy-free
Granulated sugar	½ cup	Adjust to taste
Salt	¼ teaspoon
Vanilla extract	1 teaspoon	Pure vanilla recommended
Ground cinnamon	½ teaspoon	Adjust to taste
Raisins (optional)	¼ cup	Can substitute with chopped dried apricots or dates
Unsalted butter (optional)	2 tablespoons	For extra richness

How to Make Creamy Instant Pot Rice Pudding

Step 1 Combine rice, milk, half-and-half, sugar, and salt in the Instant Pot. Stir well to mix everything. The sugar should dissolve fully. Medium-grain rice works best for creaminess.

(Hard-learned tip: Rinse the rice first to avoid extra starchiness.)
Step 2 Lock the lid and set to high pressure for 15 minutes. Let it naturally release for 10 minutes. Then quick-release any leftover pressure. The pudding will look thin at first—that’s normal.
Step 3 Stir in vanilla, cinnamon, and raisins if using. Turn on Sauté mode to thicken. Simmer for 5–10 minutes, stirring often. Add butter now for extra richness. Prefer your pudding thicker or thinner? Share below!
Cook Time: 35 minutes Total Time: 40 minutes Yield: 6 servings Category: Dessert, Comfort Food

3 Fun Twists on Classic Rice Pudding

Tropical Vibes Swap raisins for diced mango and toasted coconut. Use coconut milk instead of dairy. A splash of lime zest brightens it up.
Chocolate Lover’s Dream Stir in cocoa powder and dark chocolate chunks. Top with whipped cream and crushed hazelnuts. Skip the cinnamon if you want.
Spiced Chai Version Steep a chai tea bag in the milk first. Add cardamom and ginger with the cinnamon. Perfect for chilly evenings. Which twist would you try first? Vote in the comments!

Serving Ideas for Your Rice Pudding

Serve warm with a dollop of whipped cream. Or chill it for a creamy, cold treat. Sprinkle extra cinnamon or toasted nuts on top. Pair with hot chai tea for a cozy night. Or try a sweet dessert wine like Moscato. Which would you choose tonight?

Storing and Reheating Your Rice Pudding

Got leftovers? This pudding keeps well. Store it in the fridge for up to 4 days in a sealed container. Want it longer? Freeze portions for 2 months—thaw overnight in the fridge. Reheat gently on the stove with a splash of milk to loosen it. *Fun fact: My neighbor swears chilled pudding tastes even better the next day!* Batch-cooking tip: Double the recipe and freeze half for a future cozy treat. Why this matters: Meal prep saves time and stress on busy nights. Ever tried freezing rice pudding? Share your tips below!

Common Rice Pudding Problems—Solved

Pudding too thin? Simmer it longer on Sauté mode, stirring often. Rice too chewy? Next time, rinse it first to remove excess starch. Burnt bottom? Scrape the pot well before pressure cooking and stir after. Why this matters: Small tweaks make big differences in texture and flavor. My first attempt stuck to the pot—now I never skip the butter! What’s your biggest pudding fail? Let’s laugh about it in the comments.

Your Rice Pudding Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Rice is naturally gluten-free. Just check your vanilla and milk labels to be safe.
Q: How far ahead can I prep this?
A: Make it 2 days ahead—store chilled and reheat with extra milk.
Q: What’s the best sugar swap?
A: Try maple syrup or honey. Reduce liquid slightly to keep the texture right.
Q: Can I halve the recipe?
A: Absolutely. Cooking time stays the same, but it thickens faster.
Q: Any nut-free topping ideas?
A: Toasted coconut or a drizzle of caramel adds crunch without nuts.

Wrapping Up

This pudding is my go-to for snowy weekends or surprise cravings. It’s simple, forgiving, and endlessly customizable. *Fun fact: I’ve made it with coconut milk for my vegan niece—she licked the bowl!*
Tag @SpoonSway on Pinterest if you try it—I’d love to see your twist! Happy cooking! —Sarah Cooper.

Creamy Instant Pot Vanilla Cinnamon Rice Pudding

Author: Sarah Cooper Cooking Method:Instant Pot Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 5 minutesCook time: 35 minutesTotal time: 40 minutesServings: servings Best Season:Summer

Description

Rich and comforting, this creamy rice pudding is made effortlessly in the Instant Pot with vanilla and cinnamon for a cozy dessert.

Ingredients

1 cup medium-grain white rice – Medium-grain rice creates that perfect balance of creaminess and slight chew. Arborio (risotto rice) or sushi rice are both great substitutes.
2 cups whole milk + 2 cups half-and-half – This combo gives the pudding its rich, silky texture. To make it dairy-free, you can use all milk for a lighter version or sub in coconut or oat milk.
½ cup granulated sugar – Just the right amount of sweetness without going overboard. Adjust to taste if you prefer things less sweet.
¼ teaspoon salt – Balances all the flavors and keeps things from tasting flat.
1 teaspoon vanilla extract – Adds warmth and depth of flavor—pure vanilla is best here if you have it.
½ teaspoon ground cinnamon – A classic, cozy spice. Adjust to taste.
¼ cup raisins (optional) – These plump up beautifully in the warm pudding. Not a fan? Skip them or swap them for chopped dried apricots or dates.
2 tablespoons unsalted butter (optional) – Stirring in butter at the end takes things to luxurious territory. Totally optional but highly recommended.

Instructions

Combine: In the Instant Pot insert, add the rice, milk, half-and-half, sugar, and salt. Stir well to dissolve the sugar and evenly distribute everything.
Pressure cook and naturally release: Lock the lid and set the valve to Sealing. Select Manual or Pressure Cook and cook on high pressure for 15 minutes. Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes. Then, carefully do a quick release to release any remaining pressure.
Stir and sauté: Open the lid and give everything a stir. It will still look pretty liquidy—don’t worry! Turn on the Sauté function.
Thicken it up: Stir in the vanilla, cinnamon, and raisins (if using). Add butter now for extra richness. Let the pudding simmer, stirring frequently, until it thickens to your desired consistency—about 5–10 minutes.
Serve and enjoy: Ladle into bowls and top with whipped cream and a dusting of cinnamon if desired. Serve warm for extra comfort, or chill it in the fridge if you like it cold and creamy.

Notes

For extra creaminess, stir in a splash of heavy cream before serving. Leftovers can be stored in the fridge for up to 3 days.

Keywords:Rice Pudding, Instant Pot, Dessert, Comfort Food