InstantPot Rice Pudding Brulee

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Welcome to my childhood, with a twist of course this InstantPot rice pudding has a crispy crunchy Brulee coating that would have fried my childhood mind!

Hold the front page people this InstantPot rice pudding recipe marks a lajor landmark for me, I have managed to crawl over the line of 10, yes a massive 10 sweet recipes here on Krumpli. Regular readers will know they are a rarity here and not because I don’t like sweets, I just don’t like them as much as savouries. Just like the rest of my sweet recipes this InstantPot rice pudding recipe leans heavy on nostalgia, if there was a dessert on the table as I was growing up the chances are better than evens that it would be rice pudding. Now my childhood rice pudding would have been baked and had the delicious skin on it, this is all a little bit different.

One of the biggest difficulties I have with desserts is that recipes are typically way too large for me and my wife so I wanted to develop this recipe to be smaller and perfect for individual portions. I have to say this InstantPot rice pudding recipe gave me more headaches than all of my other InstantPot recipes combined. I’m a beligerent little bugger really and knew exactly what I wanted this recipe to be, single serving sizes cooked pot in pot with a fin ‘Creme Brulee’ style crunch to replace the skin that I love and my wife hates from a traditional rice pudding. I eventually settled on a low pressure cooking method which worked beautifully and the cooking time dovetails fabulously with most of my cooking, I can get this on cook a main that takes about 30-40 minutes and by the time we have eaten a delicious rice pudding is ready to pull out of the InstantPot ready to be glazed, with an unfeasibly large blow torch designed for a plumber, not a cook πŸ˜€

Like this recipe? Then you should definitely check out this one!  Sticky Toffee Pudding
Welcome to my childhood, with a twist of course this InstantPot rice pudding has a crispy crunchy Brulee coating that would have fried my childhood mind!



InstantPot Rice Pudding

Welcome to my childhood, with a twist of course this InstantPot rice pudding has a crispy crunchy Brulee coating that would have fried my childhood mind!

Cuisine British
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 2
Author Brian Jones


You will need two bowls that hold 200ml you can use a single 400ml serving bowl but I am unsure of the timing.

  • 90 g Arborio Rice.
  • 3 Tbsp Sugar. Plus extra for glazing.
  • 1 Vanilla Pod.
  • 100 ml Double Cream. Heavy Cream in the US.
  • 250 ml Full Fat Milk.
  • Freshly Grated Nutmeg.


  1. Split the rice evenly between two bowls if doing individual portions.
  2. Now mix together the sugar, milk and seeds from the vanilla pod and share between the two pots.
  3. Add the trivet to the bottom of the instant pot and pour in 1 litre of water.
  4. Now cover each of the serving bowls with tin foil or use a lid and place in the InstantPot.
  5. Cook on manual low pressure for 45 minutes with a 10 minute natural pressure release.
  6. Remove the bowls from the InstantPot and grate over some fresh nutmeg.
  7. To serve sprinkle with sugar and caramelise under a broiler or my favourite technique, with a blow torch.

Recipe Notes

Welcome to my childhood, with a twist of course this InstantPot rice pudding has a crispy crunchy Brulee coating that would have fried my childhood mind!
Welcome to my childhood, with a twist of course this InstantPot rice pudding has a crispy crunchy Brulee coating that would have fried my childhood mind!


  1. Helene D'Souza March 31, 2017 at 5:31 am - Reply

    Your food is always so inspiring and right up my alley! This is another awesome dessert, which for some crazy reason I have not made in ages. Thanks for sharing!

    • Brian Jones April 1, 2017 at 6:59 am - Reply

      Thanks Helene, always good to tune into some food that is right up your alley, glad you enjoy πŸ™‚

  2. Nicola @ Happy Healthy Motivated March 31, 2017 at 7:35 am - Reply

    I’m the total opposite – I’ll take sweet over savoury any day! And I never thought you’d be able to make something as beautiful as this in the InstantPot.

    • Brian Jones April 1, 2017 at 6:59 am - Reply

      The Instantpot can makes all sorts of pretty things, definitely not just a dump and run wonder πŸ˜€

  3. Kavey at Kavey Eats March 31, 2017 at 9:17 am - Reply

    Oh gorgeous. I love savoury and sweet both, though if there’s a choice to be made, I do choose starter over dessert! I love the look of your rice pudding with the brulee topping!

    • Brian Jones April 1, 2017 at 7:00 am - Reply

      Thanks Kavey… I reckon I could go into any restaurant and be happy if I could just order all of the starters πŸ˜‰

  4. Agata March 31, 2017 at 9:34 am - Reply

    I love the fact that it serves only to. You are right, most desserts are way too big for a family of two.

    • Brian Jones April 1, 2017 at 7:01 am - Reply

      I know right? I can understand portion sizes for 4 but often see them sized up for 8 or even 12, definitely something I can’t justify making or even begin trying to scale down for 2.

  5. Kate | Veggie Desserts March 31, 2017 at 10:36 am - Reply

    Rice pudding brulee is such a genius take on the classic pudding! I’d love to crack the caramelised sugar πŸ™‚

    • Brian Jones April 1, 2017 at 7:02 am - Reply

      Thanks Kate… I have no idea where the idea came from, I guess I just wanted a replacement for the skin that forms on top of a trad rice pudding πŸ™‚

  6. Nancy March 31, 2017 at 11:49 pm - Reply

    Is your pressure pot a regular pressure cooker we have in the US? I would love to try this recipe. Thanks.

    • Brian Jones April 1, 2017 at 7:24 am - Reply

      Hey Nancy, thanks for asking… It is kinda like a regular pressure cooker, however it has it’s own power source. It does not get to the same pressures as a regular pressure cooker though so a regular pressure cooker cooks a little quicker, typically somewhere around the 10-20% mark, so for this recipe that would convert to around 35-40 minutes on low pressure on a standard stove top pressure cooker. Although please bare in mind I have not tested this but would love to hear how you get on πŸ™‚

  7. Nancy April 1, 2017 at 7:52 am - Reply

    Hi Thanks for answering back. I just bought an electric combination slow cooker (crock pot) and pressure cooker and just learning to use it. Once I try the recipe I will let you know how it turns out. Not sue that I could fit 2 bowls in it. May need to use 1 bowl. Since it is just for myself the 2 person size would be perfect.

    • Brian Jones April 1, 2017 at 11:33 am - Reply

      No problem, if you pressure cooker is electric then the thing to check is the pressure that it cooks at, it may take a little longer than my Instantpot which operates in the higher levels for Electric pressure cookers… I have never cooked this in a larger single pot but will look forward to hearing your experiences πŸ™‚

  8. Nancy April 4, 2017 at 10:20 pm - Reply

    HI I tried the rice recipe today. I cooked all in one pot. I cooked in my pressure cooker for 40 minutes.And let it cool down on its own. All of the liquid was soaked up by the rice. Since there was no liquid I did not sprinkle the sugar on top as directed.

    I did pour some cream on top, mixed it thru and added whipped cream on top as I would do for pudding or jello. My question: should there be liquid once it is cooked? If so, I may have cooked it too long and will need to try once again next week.

    If not, I must have cooked it properly. Thanks.

    • Brian Jones April 5, 2017 at 7:35 am - Reply

      Hi Nancy…

      Great to hear from you again, I am sure there are some differences in kit at play here, but lets see what I can do to help. First of all the rice should not be dry when it comes out but also it should not have liquid in it either, if there we liquid then the sugar would sink through meaning you are unable to crisp the top it, should be a little like a risotto, creammy but quite firm. If you let it cool then the sugars and carbohydrates will firm up a little again making it drier, it should be served hot and the sugar sprinkled over immediately and flashed under the grill and ‘bruleed’.

  9. Nancy April 5, 2017 at 1:11 pm - Reply

    HI. The rice was moist like risotto. Sounds like it did turn out correctly. Guess I was imagining it was to be more like a pudding with the rice surrounded by the custard after cooking. I did not do was the sugar on top and put under the grill and bruleed. Thanks for the help.

    • Brian Jones April 7, 2017 at 4:54 am - Reply

      Like most dishes our expectations of what they are very much depend on where we are from… For me a baked rice pudding was always thick and creamy with very little ‘custard’, however on my travels have discovered a whole world of differences with everything from something almost like a hot milk shake with a little rice to the full on almost set and mouldable Indian rice pudding.

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