Silver bowl with a heaping serving of brown rice pudding topped with raisins and cinnamon.
Instant pot

Easy Instant Pot Brown Rice Pudding Recipe

This is not the fastest breakfast ever, but one we enjoy on a cozy morning. There’s a good bit of hands-off time.

We don’t do well with oatmeal in our family, it upsets too many bellies, and rice pudding is a gluten-free breakfast we all gobble up.

This is not your traditional baked dessert rice pudding, this is less sweet and easily adjusted to taste. For us, with plenty of milk and rice being inexpensive, it makes for a filling but frugal meal.

To make it dairy-free, swap the milk for unsweetened coconut or almond milk.

How I make this work for us is I put the rice on to cook and then either go milk the cow, or sit and enjoy my coffee. Then, add in the rest, finish cooking, and holler, “breakfast’s up!”

If I make it before milking, I can leave it on keep warm, and the kids can serve themselves as they trickle in from animal chores, and it’s warm and waiting for me when I get in. 

This serves me and my 4 kids, who don’t have the biggest appetites ever, so I’d say it feeds 3-4, depending on appetite size. This can be doubled or tripled in your 6-quart Instant Pot, but don’t go with more than that or you’ll have issues.

Brown rice pudding topped with cinnamon and raisins in a silver bowl.

You can omit the sugar and sweeten it by the bowl with honey, maple syrup, or brown sugar. I prefer to just sweeten it as I make it so the kids can scoop and eat. My kids are particular about what they want in their rice pudding so we don’t put a lot in, but if everyone in your crew likes raisins or pecans or whatever topping…go ahead and stir it in.

Silver bowl with a heaping serving of brown rice pudding topped with raisins and cinnamon.
Print Recipe
4.70 from 13 votes

Instant Pot Brown Rice Pudding

This brown rice pudding is a frugal and filling meal for the entire family. It's pretty much hands-off and the perfect warming meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 383kcal


  • 1 1/2 cups brown rice of choice
  • 4 cups water
  • 2 cups milk
  • 1/4-1/3 cup cane sugar
  • 1 tsp cinnamon
  • 1/2 tsp powdered dried ginger


  • Add brown rice and water to your Instant Pot, put lid on, set vent to closed, and turn on for 20 minutes high pressure.
  • After its done pressure cooking, it needs to sit at least 10 minutes, but it's totally fine to wait longer.
  • Flick pressure vent to vent steam, safely take off lid.
  • Set to saute and add your milk, sugar, cinnamon and ginger. Saute for 15 minutes, stirring it every minute or two so it cooks evenly.
  • Set to keep warm, and holler at your troops that breakfast is ready!


Calories: 383kcal | Carbohydrates: 73g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 352mg | Fiber: 3g | Sugar: 19g | Vitamin A: 198IU | Calcium: 173mg | Iron: 1mg

Toppings we love are raisins, dried apples, fresh apples, chopped pecans, fresh or frozen berries, a sprinkle more cinnamon…whatever you’d like, really.

You could make this with leftover rice, however because this brown rice is on the “over cooked” side, you will need to simmer it on saute longer, and you may need more milk. If you’re willing to play around, it can be done for sure!

More Easy Breakfast Ideas


  • Kirstin MacDonald

    My kids enjoyed this as an alternative to the usual breakfast fare… and the fact that its prepared in the Instant Pot, make clean up so easy.

  • treeza

    Confused about the nutrition – are those the figures for the whole pot of rice pudding or a single serving? If it’s for a single serving, what is the size of the serving?

      • Michelle

        Totally trying this rice pudding.

        Have you tried soaking oats in apple cider vinegar for 12 hours or so. Should help break down the phytic acids.

    • Momma K

      4 stars
      I made a few changes to this recipe. I used low-fat milk, replaced the sugar with maple syrup, and I added 1 tsp vanilla extract. I also cooked my rice for 30 minutes (it usually is still hard after 20). My pressure cooker only holds 4 cups so after cooking the rice, I did the rest on stove top. After cooking, I topped my bowl with craisins.
      To do again, I would eliminate the ginger as I didn’t care for the flavor. The consistency was as to be expected without butter or extra fat, but that was my choice for lightening it up. The maple sugar was a good substitution for me. Raisins and/or nuts would also be a nice topping. I estimate this as 6 servings of 1 cup each.

  • Anajú

    I make this with white rice and top it with cinnamon and dulce de leche. Also, if you cook it with a piece if citric peel (lemon is my favorite) it gets amazing.

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