Vegan Instant Pot Rice Pudding
Delicious creamy dairy free, gluten and egg version of the classic rice pudding
Servings 4 servings
Calories 386kcal
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
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