Instant Pot Lemon Vanilla Rice Pudding With Whipped Cream

A creamy and aromatic rice pudding made with Arborio rice, infused with vanilla bean, lemon zest, and cinnamon. This luxurious dessert is pressure cooked to perfection and finished with heavy cream and egg yolks for ultimate richness.

6 servings

4 hr 24 min

Published October 4, 2025

Ingredients

•⅔ cup Arborio or other short-grain white rice
•3 cups whole milk
•⅓ cup sugar
•1 piece cinnamon stick
•1 teaspoon finely grated lemon zest
•1 pinch kosher salt
•½ piece vanilla bean
•¾ cup heavy cream
•2 pieces egg yolks
•½ cup raisins
•1 pinch ground cinnamon
•1 cup whipped cream

Cooking Instructions

1.
In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
5 min
2.
Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
14 min
3.
Remove and discard the cinnamon stick and vanilla bean.
1 min
4.
In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
4 min
5.
Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.
240 min

Ingredients

•⅔ cup Arborio or other short-grain white rice

•3 cups whole milk

•⅓ cup sugar

•1 piece cinnamon stick

•1 teaspoon finely grated lemon zest

•1 pinch kosher salt

•½ piece vanilla bean

•¾ cup heavy cream

•2 pieces egg yolks

•½ cup raisins

•1 pinch ground cinnamon

•1 cup whipped cream

Cooking Instructions

In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.

5 min

Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

14 min

Remove and discard the cinnamon stick and vanilla bean.

1 min

In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).

4 min

Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.

240 min