Rinse the rice under cold water in a sieve until the water runs clear (about 1 minute).
Add the rice, sugar, milk and cinnamon (if using) to the instant pot.
Put the lid on and set to high pressure for 15 minutes.
Leave under pressure for a further 10 minutes and then do a quick release.
Remove the lid and stir in the butter.
Serve and enjoy.
There you have it - the absolute simplest rice pudding you will ever make.
I used pudding rice which I think is mostly a UK product, but any short-grain rice such as arborio will work well. I have even used long grain and basmati and both still work well.
You can add a pinch of nutmeg if you like or maybe a few raisins. Vanilla is also a nice addition, but the recipe is great just the way it is.
Calories: 313kcal | Carbohydrates: 56g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 208mg | Fiber: 1g | Sugar: 23g | Vitamin A: 274IU | Calcium: 155mg | Iron: 2mg