Instant Pot Pumpkin Rice Pudding
This pumpkin rice pudding has a great pumpkin flavor to it, probably due to the high ratio of pumpkin I added to the recipe! It has a great warm flavor due to the pumpkin spices and the cinnamon. If you love everything pumpkin, this is for you!
This recipe starts with the base of my most prized Instant Pot dessert recipe. It’s warm and comforting without being too sweet. It tastes very similar to pumpkin pie. Pumpkin pie in and of itself is not super sweet, but has great pumpkin flavor and lots of cinnamon and pumpkin pie spice. The secret to the best rice pudding (and not the slimy stuff you get at the store), is to use a really good quality cream and vanilla. And if you want a lighter rice pudding that’s every bit as delicious, you can cook it with coconut milk.
Serve this dish hot, or cold! I prefer it warm but it’s also delicious straight from the fridge cold. Just don’t forget a new sprinkling of cinnamon on top of your Instant Pot Pumpkin Rice Pudding! The pudding will thicken as it cools. Because it will be thicker the next day, you can always add a splash of milk when you reheat the rice pudding.
Ingredients:
- 1 Cup Long Grain White Rice
- 1 1/2 Cup Water
- 1/4 teaspoon Salt
- 1/3 Cup Brown Sugar
- 1/2 Cup + 1 Tablespoon White Sugar
- 1/4 Cup Canned Pumpkin Puree (not pumpkin pie mix)
- 1/4 teaspoon Pumpkin Pie Spice
- 1 1/2 Cup Milk, divided
- 2 eggs
- 1 teaspoon Cinnamon
- 1/4 cup Heavy Cream
- 1 Tablespoon Butter
- 1/2 Tablespoon Vanilla