Creamy Rice Pudding

Cuisinart original

Not rich enough for you? Top with sweetened whipped cream and some chopped nuts before serving.





1½ cups Arborio or Carnaroli rice

2 cups whole milk

1 cup heavy cream

1 cup water

½ cup granulated sugar

2 teaspoons ground cinnamon

1½ teaspoons pure vanilla extract

¼ teaspoon kosher salt

2 pinches ground nutmeg

Nutritional information

Nutritional information per serving (based on ½ cup serving):

Calories 304 (35% from fat) | carb. 43g | pro. 6g | fat 12g | sat. fat 7g | chol. 42mg | sod. 98mg | calc. 83mg | fiber 1g


1. Rinse rice and drain. Put rice, milk, cream, water, sugar, cinnamon, vanilla extract, salt and nutmeg into the Cuisinart Pressure Cooker. 

2. Secure the lid and select Low pressure. Put over high heat until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 15 minutes.

3. Once time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid and stir. Serve warm.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.