This vegan instant pot rice pudding is an easy and delicious spice infused plant based dessert that is free from dairy, contains no gluten and egg free
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 it’s 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.
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 to for that structure, yielding a very creamy result. In my humble opinion, I don’t think you need eggs at all. As long as as you have the right balance of ingredients that you are good to go!
Short and medium grain rice is preferred because it is more starchy and stay 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.
Making brown rice digestible
Although brown rice is high nutritious because it doesn’t have it’s hull/germ/bran removed this can make digestion problematic. Soaking the rice grains for at least 8 hours helps to release an enzyme called phytase.
This valuable enzymes to facilitate the digestion process and aid bone health.
The sweetener
Just not that 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 if you are prone to bloating/digestive issues, if not skip this step
- 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 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.
- If you are prone to bloating/IBS soak the rice in water overnight or for at least 8 hours
Other vegan instant pot recipes
Instant pot moros y cristianos
Vegan black bean curry
Vegan carrot ginger soup
Vegan instant pot rice pudding
Ingredients
- 1 cup brown rice rinsed
- 1 can coconut milk full fat
- 4 cups water
- coconut condensed milk see post for recipe link
- 1 cinnamon stick or 1/2 tsp ground
- 1/4 tsp nutmeg
- 1/2 raisins or fruit of your choice
- 1 tsp vanilla
Instructions
- Soak the rice grains overnight or at least 8 hours if you are prone to bloating/digestive issues, if not skip this step
- 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.
- If you are prone to bloating/IBS soak the rice in water overnight or for at least 8 hours
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