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    BLANK » Recipe Index » Dessert

    Vegan Instant Pot Rice Pudding

    Last Updated January 8, 2023. Published February 5, 2020 By Charla Leave a Comment

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    Delicious vegan rice pudding can be made within 20 minutes in your instant pot

    This rice pudding is an easy and delicious spice infused plant based dessert made from highly nutritious brown rice. It is free from dairy, contains no gluten and egg free. Sweetened with vegan condensed milk, it all comes together silky smooth by making it in your instant pot.

    White and black bowl of rice pudding

    Delicious vegan rice pudding can be made within 20 minutes in your instant pot

    Have you tried making plant based rice pudding with no luck?

    Are you in search of a dietary specific rice pudding dish that actually lives up to its expectations? Well this recipe is what you need.

    It contains no dairy, free from gluten and made from brown rice for additional fibre and sweetened with coconut condensed milk to yield creaminess.

    What is Rice Pudding?

    In short is it a popular worldwide dessert that consists of rice usually short or medium grain.

    Along with milk, sometimes cream or egg to make a thick custard, water, spices, fruit and a sweetener of your choice.

    Each geographical region has their own variation and may refer to it as a different name, adding their own spices, topping and sweeteners making it unique to their culture.

    The Caribbean is no different, most Spanish speaking islands call it arroz con leche, while in Haiti it's referred to as du riz au lait.

    In Guyana and Trinidad and Tobago it's known as sweet rice.

    In Jamaica, rice pudding is actually served as porridge, the narrative is flipped on it's head a little.

    The rice is cooked down with water, milk and flavoured with spices then sweetened with condensed milk.

    Half a bowl of rice pudding with raisins and cinnamon stick

    Achieving a Creamy Consistency

    I hear so many people complaining about the consistency of rice pudding. The comments ranging from a lack of texture, too watery or just darn right bland.

    Eggs are added for that structure, yielding a very creamy result. In my humble opinion, I don't think you need eggs at all.

    As long as you have the right balance of ingredients then you are good to go!

    Short and medium grain rice is preferred because it is more starchy and stays in tact.

    However, for my recipe you really don't need short grain rice or eggs because adding vegan condensed milk and coconut milk gives that silky smooth result.

    This is what I use when making Jamaican Rice Porridge so in a sense I am following the same format but using my instant pot rather than the stove top to save time and serving it as a sweet dessert.

    The Sweetener

    You will need my Vegan Condensed Milk recipe to sweeten your rice pudding.

    How to Make Vegan Rice Pudding

    • Soak the rice grains overnight or at least 8 hours to soften. This is an optional step, so skip ahead if you aren't doing so.

    Steps 1-2 rice rinsed and in inner pot

    • Switch on your instant pot and add all of the listed ingredients excluding the vegan condensed milk

    steps 3-4 adding water and coconut milk

    • Set your pressure cooker to "high" and adjust the +/- button to 20 minutes.

    steps 5-6 adding raisins and spices to instant pot

    • Place the lid on and put the valve on "sealing" let the unit come to pressure and work its magic.
    • When the pressure cooking is finished allow to natural release (should take 10-15 minutes) then turn the knob to "venting" to release the excess pressure.

    steps 7-8 adding condensed milk

    • Remove the lid and stir in the desired amount of sweetener, add a bit more ground cinnamon and nutmeg to enhance the taste further and serve!

    Notes and Tips

    • You can serve this pudding hot or cold, it's totally up to you!
    • Feel free to add whatever fruit you like, dried or fresh
    • For best results refrigerate any leftovers and consume with 2-3 days.
    • If you intend to freeze the remaining pudding make sure you use a freezer friendly bowl(s)
    • Make sure to use plant based milk that is FULL fat, light versions will result in a less dense texture.
    • Soak the rice in water overnight or for at least 8 hours to soften the grains (optional)

    Close up of the bowl of pudding

    Other Vegan Instant Pot Recipes

    • Instant Pot Moros y Cristianos
    • Vegan Black Bean Curry
    • Black Eyed Peas Curry
    • Vegan Carrot Ginger Soup
    • Creamy Vegan Mushroom Soup

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    White and black bowl of rice pudding

    Vegan Instant Pot Rice Pudding

    Delicious creamy dairy free, gluten and egg version of the classic rice pudding
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Cook Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 386kcal
    Author: Charla

    Ingredients

    • 1 cup brown rice rinsed
    • 1 can coconut milk full fat (equivalent to 2 cups)
    • 2 cups water
    • coconut condensed milk see post for recipe link
    • 1 cinnamon stick or ½ teaspoon ground
    • ¼ teaspoon nutmeg
    • ½ raisins or fruit of your choice
    • 1 tsp vanilla
    US Customary - Metric

    Instructions

    • Soak the rice grains overnight or at least 8 hours to soften, if not doing this optional step then skip it
    • Switch on your instant pot and add all of the listed ingredients excluding the vegan condensed milk



    • Set your pressure cooker to "high" and adjust the +/- button to 20 minutes.

    • Place the lid on and put the valve on "sealing" let the unit come to pressure and work its magic.

    • When the pressure cooking is finished allow to natural release (should take 10-15 minutes) then turn the knob to "venting" to release the excess pressure

    • Remove the lid and stir in the desired amount of sweetener, add a bit more ground cinnamon and nutmeg to enhance the taste further and serve!

    Notes

    • You can serve this pudding hot or cold, it's totally up to you!
    • Feel free to add whatever fruit you like, dried or fresh
    • For best results refrigerate any leftovers and consume with 2-3 days. 
    • If you intend to freeze the remaining pudding make sure to use a freezer friendly bowl(s)
    • Make sure to use plant based milk that is FULL fat, light versions will result in a less dense texture. 
    • Soak the rice in water overnight or for at least 8 hours to soften the grains (optional)

    Nutrition

    Calories: 386kcal | Carbohydrates: 40g | Protein: 6g | Fat: 24g | Saturated Fat: 20g | Sodium: 28mg | Potassium: 362mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 49mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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    Greetings

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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