Photo of Pressure-cooked sweet rice porridge by WW

Pressure-cooked sweet rice porridge

PersonalPoints™ per serving
Total Time
22 min
7 min
15 min
Use only Arborio rice (a short-grain rice), which holds its toothy texture in this creamy dish, something ordinary long-grain rice will not do. If you don’t have a pressure cooker, you can still make this delicious porridge. Simply bring the milk to a simmer in a saucepan over low heat. Place 1 cup of the hot milk and the remaining ingredients in a large saucepan over medium-low heat. Cook, stirring, until the rice is translucent, about 2 minutes. Add 1⁄2 cup more milk and cook, stirring, until it is absorbed. Continue to add milk, stirring after each addition until it is absorbed and the rice is just tender. The cooking time from the first addition of milk should be about 30 minutes.


Fat free skim milk

4 cup(s)

Uncooked arborio rice

1½ cup(s)


1 cup(s)


2 Tbsp

Freshly grated nutmeg

¼ tsp

Table salt

¼ tsp

Ground cloves


Cinnamon stick(s)

1 average


  1. Place all the ingredients in a pressure cooker, then set it over medium-high heat. Bring to a simmer, stirring all the while so the rice doesn’t stick. Lock on the pressure cooker lid according to the manufacturer’s directions. Reduce the heat to medium and bring the cooker to high pressure. Cook at high pressure for 6 minutes, adjusting the heat to maintain a constant pressure, as indicated by either the pressure valve or the manufacturer’s instructions.
  2. Use the quick release method for releasing the pressure. Remove the cooker from the stove and run cold water over it until locking mechanism lets go and pressure subsides. Remove lid and return cooker to medium-high heat.
  3. Cook until the rice is creamy but still has some bite and the sauce has thickened, about 1 minute, stirring constantly. Discard the cinnamon stick before serving. Yields 1/2 cup per serving.