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Creamy rice pudding

There is no doubt this dessert will become a favorite. It is great warm on those chilly fall or winter days. And it is good in summer, as well, because it is delicious refrigerated.


1 T butter
1⁄4 c rice (long grain rice)
2 c milk
1 c water
1⁄3 c sugar
1⁄2 t salt
1 egg (beaten)
  cinnamon (optional, ground cinnamon)


Melt the butter in the pressure cooker and add the rice coating it with butter. Pour in the fresh milk and water and then stir in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the pressure cooker then add the mixture to the pressure cooker. Cook uncovered over medium heat with a wooden spoon, stirring constantly until the rice pudding begins to barely bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, continue cooling. Serve warm or refrigerate.

Sprinkle with cinnamon when serving.

Total time
37 minutes
Cooking time
Preparation time
6 servings


Preparing desserts has never been easier or less time consuming than with a pressure cooker! Not only are they easy and take less time than they would if you baked them, pressure cooked desserts also taste better and are healthier.


North American cuisine

easy, pressure cooker
rice, dairy, dessert, buffet
American food recipes
Food in U.S.A.