Instant Pot Creamy Rice Pudding (vegan)

A creamy and delicious plant-based rice pudding featuring soft-cooked raisins and a hint of vanilla and cinnamon.

When I was a young child, my mother made the most creamy and soul-satisfying rice pudding. She made a ton and stored it in a huge yellow Tupperware bowl. When she brought that bowl out, I knew we were in for a treat. That rice pudding made for the absolute best breakfast! For me, it tasted amazing. For my mom, it was a simple pre-made breakfast solution on Sunday mornings when she was busy trying to get herself and five kids ready for church.

Over the years I have made my mother’s rice pudding for my own family and we all love it. Though my daughter admittedly prefers hers without raisins. If you prefer yours without raisins, I won’t judge you or hold a grudge. Though I may question your taste…

My mother, husband, and I all love raisins in our rice pudding. Not only do those cooked raisins remind me of my mother’s rice pudding, they also add a hint of sweetness and flavor that perfectly complements the vanilla pudding and rice. It’s a match made in heaven. I think it’s that whole yin and yang concept.

Though the texture and taste are reminiscent of my mother’s rice pudding, this is a wholly and entirely different ingredient list and method. For starters, my mother’s rice pudding is essentially a traditional cooked vanilla pudding made on the stovetop that she then adds in cooked rice, raisins, and cinnamon. Second, my mother used eggs, cornstarch, sugar, and milk. And it’s absolutely delicious. Like I said, I made it this way for a very long time.

Alternatively, this Instant Pot Creamy Rice Pudding is made super easy and hands-free in an Instant Pot. In order for it to be successful, however, it’s important to use a short or medium grain sushi rice or arborio rice. It’s the natural starch in the rice that makes sushi rice sticky or risotto so thick and creamy.

You know, this really is a sweet vanilla and raisin risotto… and it’s yum.

So due to the type of rice used, no eggs or cornstarch are required. Seriously, some awesome magic happens in the Instant Pot. During the ten minutes under high pressure, the rice and plant milk combine to transform into a thick and creamy treat – and one that is healthy enough to eat for breakfast – just as I did as a child (and still do as an adult). It’s too good of a breakfast treat not to indulge.

I love sprinkling a hefty dose of Ceylon cinnamon on top. My husband prefers a dollop of coconut whipped cream. No matter how you enjoy yours, I promise that it’s still soul-satisfying and delicious. Just like Mom’s.

Today, I like using coconut sugar or date sugar to sweeten my Instant Pot Creamy Rice Pudding since coconut sugar and date sugar retains many minerals and nutrients. And since everyone likes different sweetness levels, I recommend starting with one-half cup of sugar. You can add more sugar. I find it’s the perfect level of sweetness when combined with the raisins. If you aren’t using raisins though, you may want to add in a little more. It’s really up to you.

To make this Creamy Rice Pudding even healthier, I sometimes use chopped dates and applesauce in leu of the coconut sugar. It may sound strange but it is equally delicious, though definitely not traditional. And certainly not my mother’s rice pudding. Though I still enjoy it immensely.

Also please note that dates and coconut sugar are brown and will result in a light caramel color rice pudding. If you prefer your Creamy Rice Pudding to be more traditional or pale, you should consider using organic raw sugar. It will result in a much lighter rice pudding and you will probably be happier with the results.

Also, just like my mother’s rice pudding, this Instant Pot Creamy Rice Pudding is fantastic as a make-ahead breakfast, snack, or dessert. Just spoon it into a covered storage container and you’ve got a tasty breakfast, snack, or treat ready to go whenever you’re in the mood for some nostalgic and nutritious rice pudding.

It’s also important to note that the pudding thickens up after some time in the refrigerator. For this reason, you will probably want to stir in a little more plant milk when taking it out, before serving.

I hope you enjoy this Instant Pot Creamy Rice Pudding as much as I do. 

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

And don’t forget to subscribe for new recipes today!!

Ingredients

• 1 cup sushi rice (medium grain rice)
• 5 cups almond milk
• 1/2 – 1 cup coconut or date sugar (or chopped dates and 1/2 cup apple sauce)*
• 1/2 cup raisins (optional)
• 2 tsp vanilla
• cinnamon (optional)

Instructions

1. In a pressure cooker, combine the rice, sugar or chopped dates and apple sauce, milk, and raisins.
2. Lock the lid in place. Set for 10 minutes on high pressure.
3. Allow to release pressure naturally.
4. Remove the lid and stir in 1 cup of plant milk and the vanilla.
5. Allow to cool for at least 15-20 minutes.
6. If serving warm, spoon into bowls and sprinkle with cinnamon, if desired.
7. If serving chilled, cover and store in the refrigerator for at least 4 hours. It thickens quite a bit after chilling in the refrigerator, so you may want to stir in 1/2 – 1 cup of plant milk to achieve desired creaminess and consistency.** Sprinkle with cinnamon, if desired.
8. Store any leftovers covered in the refrigerator for up to 5 days.

Notes

* First, I like using one half cup of coconut sugar. If you prefer yours sweeter, add in more sugar. Stir some in and taste the milk mixture until you get it to your desired sweetness level. Second, you can also sweeten this Creamy Rice Pudding with half of a cup (or more) pitted dates and applesauce in place of the coconut sugar. It tastes delicious and is super healthy, though it may not be as sweet as you prefer. Adjust the amount of dates or sugar to your liking.

If you prefer your Creamy Rice Pudding to be more white, then you may want to use organic raw sugar. It will result in a much lighter rice pudding.

** If you’re like me and prefer to eat your creamy rice pudding cold, simply pour into an air-tight storage container and keep it in the refrigerator. When you’re ready to eat, stir gently to incorporate. You may want to add in ½-1 cup additional plant milk – it thickens up after being refrigerated. This helps bring it back to a nice creamy texture.

Sprinkle cinnamon on top when serving. You can even opt to serve this tasty rice pudding with fresh fruit.

Enjoy!!