Rice Pudding is a great way to use up leftover rice! A good ratio for you to use would be twice as much liquid as rice, so 2:1. I use cold leftover rice, and cold milk, but you could make rice specifically for the rice pudding. I’ve had success cooking this two ways. My favorite way is to cook this as an overnight method to wake up with it ready. I cook the rice and milk for or a few minutes on Saute mode, stirring, and then cover and set the lid in place and switch the pressure cooker to “keep warm” overnight. The Rice Pudding is ready when you wake up!
The other way I make Rice Pudding is to cook it on low Saute for 15-20 minutes, stirring, with a small rest afterward to thicken it up if needed.
1 cup of leftover Rice
2 cups of Cold Milk
2-3 Tablespoons of Cinnamon (reserve some for topping the individual dishes)
1 split Vanilla Bean
1 Cinnamon Stick
I love making a big batch and serving it in these cute individual size cups. These are also what I use when making Creme Brulee in the Instant Pot. I love that I can serve in them and that they go right in my Instant Pot! They are also dishwasher, oven, microwave and freezer safe. These are great dessert cups to serve your Rice Pudding in. I also use them when making Creme Brulee in the Instant Pot. These are also safe in the dishwasher, microwave and freezer as well:
I like to purchase Organic Vanilla Beans here:
I purchase my Cinnamon Sticks here: