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rice pudding in a blue bowl

Instant Pot Black Rice Pudding

Gluten free, vegan and dairy free rice pudding that's rich and delicious
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 344kcal
Author Charla


  • 1 cup of black rice (185g)
  • 1 can of full fat coconut milk (2 approximately 2 cups)(400ml)
  • 2 cups of water (400ml)
  • 1 teaspoon vanilla extract/powder or scrapped pod
  • 1 ½ teaspoon cardamom
  • ¼ teaspoon himalayan pink salt
  • condensed coconut milk or to taste


  • Soak the rice grains overnight or for several hours to soften, this step is optional so skip if needed.
  • Switch on your instant pot and add the water, coconut milk and black rice.
  • Select and adjust the +/- button to 20 minutes.
  • Place the lid on and flick the valve to "sealing" and let the unit come to pressure .
  • When the pressure cooking has finished allow to natural release (should take roughly 10 minutes) then turn the knob to "venting" to release any excess pressure.
  • Remove the lid and stir in the desired amount of sweetener (pudding will thicken more as it cools down), add the vanilla, cardamom and sweeten with condensed milk to taste.
  • Once cooked serve accordingly.


  • Cardamom black rice pudding can be eaten for breakfast or after dinner, there's no set rule so don't be swayed by the name.
  • Refrigerate any leftovers and consume with 2-3 days.
  • Feel free to add other spice you may like i.e nutmeg, cinnamon, star anise, caraway
  • Here is the recipe to make your own Coconut Condensed Milk for the pudding.
  • You can use another plant based milk like Cashew or Almond instead, if you want to.


Calories: 344kcal | Carbohydrates: 56g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Sodium: 23mg | Potassium: 260mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg