Instant Pot Rice Pudding Brulee

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

Tall close up image of an individual instant pot rice pudding cooked in blue serving pots with a brulee topping

Hold the front page people this Instant Pot rice pudding recipe marks a major 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 Instant Pot 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.

Tall image of two individual instant pot rice pudding taken from above cooked in blue serving pots with a brulee topping

I struggle with many dessert recipes because they 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 Instant Pot rice pudding recipe gave me more headaches than all of my other Instant Pot recipes combined.

I’m a belligerent little bugger really and knew exactly what I wanted this recipe to be, single serving sizes cooked pot in pot with a fine ‘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 Instant Pot ready to be glazed, with an indefeasibly large blow torch designed for a plumber, not a cook.

Tall image of two individual instant pot rice pudding cooked in blue serving pots with a brulee topping
Instant Pot Rice Pudding

Instant Pot Rice Pudding

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
My rice pudding recipe is cooked in the instant pot and designed for individual eating portions taking a big old family recipe turning it into a dessert perfect for two.

Ingredients

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

Instructions

  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.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 431 Total Fat: 27g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 84mg Sodium: 86mg Carbohydrates: 41g Fiber: 0g Sugar: 21g Protein: 7g

Readers Comments

18 thoughts on “Instant Pot Rice Pudding Brulee”

  1. 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.

    • 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.

  2. 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.

    • 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’.

  3. 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.

    • 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 ๐Ÿ™‚

    • 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 ๐Ÿ™‚

  4. Rice pudding brulee is such a genius take on the classic pudding! I’d love to crack the caramelised sugar ๐Ÿ™‚

    • 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 ๐Ÿ™‚

    • 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. 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!

    • Thanks Kavey… I reckon I could go into any restaurant and be happy if I could just order all of the starters ๐Ÿ˜‰

  6. 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.

  7. 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!

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