Rice Pudding with Raisins in Pressure Cooker

There’s something so nostalgic about a warm bowl of rice pudding with raisins. It reminds me of chilly evenings when my mom would serve it fresh off the stove, sweet and creamy with just the right hint of spice. These days, I make it in my pressure cooker, and it comes out perfectly every single time—no babysitting the pot! If you’re new to pressure cooking, this recipe is a stress-free start. I love how simple it is, especially compared to fussier desserts. And when I’m short on time, I know I can whip this up just as quickly as my go-to instant pot hard boiled eggs.

---

What You’ll Need

This recipe doesn’t ask for anything fancy—just pantry staples. A few small details make all the difference, though.

• Rice — I use medium-grain rice for a creamier pudding, but long-grain works too.
• Milk — Whole milk gives the richest result.
• Sugar — Adjust to taste; I keep it mild.
• Raisins — Golden raisins are my favorite, but regular ones are just as cozy.
• Cinnamon + nutmeg — These warm spices make it irresistible.
• Vanilla — A splash at the end deepens the flavor.
• Pressure cooker — I use mine as much as I use my stovetop. Honestly, it’s just as handy as when I’m making air fryer pork chops for dinner.

---

Step-by-Step Guide to Rice Pudding with Raisins

I’ve learned a few tricks to make sure the pudding turns out creamy and never gluey. Here’s exactly how I do it. And once you’ve tried this, you’ll see why I lean on my pressure cooker as much as when I whip up a quick pesto chicken pasta.

Step 1 — Rinse the rice

I rinse the rice under cold water until it runs clear. This step keeps the pudding from getting too starchy.

Step 2 — Add to the pressure cooker

Rice, milk, sugar, and a pinch of salt go straight into the pot. I give it a stir, then set the pressure cooker.

Step 3 — Cook under pressure

I set it for about 10 minutes on high pressure. The hardest part? Waiting for that release!

Step 4 — Stir in raisins and spices

Once it’s done, I stir in raisins, cinnamon, nutmeg, and vanilla. The raisins plump up beautifully in the warm pudding.

Step 5 — Rest and thicken

I let the pudding sit for a few minutes—it thickens as it cools. If it ever feels too thick, I just stir in a splash more milk.

---

Pro Tips & Easy Swaps

• Use short-grain rice for an extra creamy pudding.
• For a lighter version, swap half the milk with almond milk.
• Try coconut milk for a tropical twist.
• Stir in toasted nuts for crunch.
• Add a pinch of cardamom for a Middle Eastern note.
• If you love it sweeter, drizzle with honey or maple syrup before serving.
• Leftovers? Chill and enjoy cold—it tastes like a new dessert.
• Don’t skip the rinse! It really helps the texture.

---

Serving Ideas & Variations

I love serving rice pudding warm, with a sprinkle of cinnamon on top. But here are some fun twists:

• Serve chilled with whipped cream.
• Add dried cranberries instead of raisins.
• Stir in chocolate chips while warm.
• Top with caramel sauce for a richer treat.
• Mix in orange zest for brightness.
• Pair with fresh berries for freshness.
• Serve with spiced apples on the side.

---

Common Mistakes (and How to Fix Them)

• Too thick? Stir in extra warm milk.
• Too thin? Let it sit a bit longer to thicken.
• Rice undercooked? Just simmer on sauté mode for a few minutes.
• Burn notice on cooker? Always deglaze with a splash of milk before cooking.

---

Frequently Asked Questions

---

You’ll Also Love

If you enjoyed this rice pudding, here are a few other comforting pressure cooker recipes I make often:

• Pressure Cooker Chicken Soup — warm and soothing.
• Pressure Cooker Mashed Potatoes — creamy and effortless.
• Pressure Cooker Pasta — a quick weeknight favorite.

For more cozy ideas, check out my full collection of pressure cooker recipes.