Instant Pot Creamy Rice Pudding
A creamy and delicious plant-based rice pudding featuring soft-cooked raisins and a hint of vanilla and cinnamon.
Equipment
- Pressure Cooker
Ingredients
- 1 cup sushi rice or arborio rice short or medium grain rice
- 5 cups plant milk
- ½ cup coconut or date sugar (or chopped dates plus 1/2 cup applesauce)*
- ½ cup raisins optional
- 2 tsp vanilla
- cinnamon optional
Instructions
- In a pressure cooker, combine the rice, sugar, 4 cups of milk, and raisins.
- Lock the lid in place. Set for 10 minutes on high pressure.
- Allow to release pressure naturally.
- Remove the lid and stir in 1 cup of plant milk and vanilla.
- Allow to cool for at least 15 minutes.
- If serving warm, spoon into bowls and sprinkle with cinnamon, if desired.
- 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.
Notes
* I recommend starting with 1/2 cup coconut sugar or date sugar. Then, if desired, add a little more until you like how sweet it is. You can also use chopped dates and applesauce instead of sugar. It's up to you. Please note that coconut sugar, date sugar, and dates are all brown. If you prefer a whiter pudding, consider using organic raw sugar instead.
** If you’re like me and prefer to eat rice pudding cold and for breakfast, 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. Stirring in the extra plant milk helps bring it back to a nice creamy texture.
Sprinkle cinnamon on top when serving.