Amazing Instant Pot Rice Pudding WFPBNO
This Rice Pudding is Healthy for Breakfast or sweet enough for Dessert!
Amazing Instapot Rice Pudding
Rice Pudding is my weakness. Well, that and chocolate. When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This recipe is gluten-free, dairy free, vegan, no refined sugar, I love it more than the original. To top it off, it is super easy to make and minimal cleanup. You just dump everything in your Instapot and about 30 minutes later, get ready to enjoy!
Equipment
- Instapot
- Pressure Cooker
Ingredients
- 1 C Brown Jasmine Rice (Lundberg has a great Organic Brown Jasmine Rice)*
- 1/2 C Pure Maple Syrup
- 1/4 C Chopped Dates (About 3 pitted Medjool dates)
- 4 C Unsweetened Almond Milk or other plant milk (1/4 C less for thicker end result)**
- 1/2 C Almond Flour **
- 1 tsp Cinnamon Powder
- 1/2 tsp Nutmeg Powder
- 1/4 tsp Cardamom Powder
- 1/4 tsp Clove Powder
- 1 1/2 tsp Vanilla Extract
Instructions
- Rinse the rice well in a fine mesh colander and drain.
- Add rice and remaining ingredients to the Instapot, stir well and close.
- Make sure the vent knob on lid is on the Sealing position. Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes.
- After it is done cooking 22 minutes, leave it in "Keep Warm" mode for 10 more minutes.
- After 10 minutes in "Keep Warm", press Cancel. Then, with an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release steam.
- Once all steam has released, open the Instapot and let sit a few minutes to cool slightly and thicken. Enjoy warm or move to containers and place in refrigerator until cold. If desired, add in raisins and chopped nuts. Top with a light sprinkle of cinnamon, or serve as it is...it is already well spiced. Pudding will thicken considerably once cold.
Notes
*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rices for the added nutrition value. **To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity. Let us know if you try it! Don’t have oat flour? Just blend old fashioned oats in your high-speed blender until you have a fine flour.
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Hi Jill,
I had to substitute almond flour with almond powder since I didn’t have almond flour on hand. The powder worked well.
I cut back on the maple syrup and left out the dates. I am not fond of overly sweet rice pudding. End result had just the right amount of sweetness for me.
Next time I make this I will have to play around with the spices whether leave certain out or decrease certain spice amounts. It was a bit overwhelming. Not overwhelming enough I had to toss though.
As staged in my previous email this is the best recipe I’ve found for texture and creaminess. Jasmine rice is not my favorite rice but it works well for this recipe. I agree it is a must for this recipe.
Next time I will use a 6 qt cooker instead of my 3qt. 3qt was too small and did splatter pudding liquid out the vent valve.
Thank you for this recipe. I’ve been looking for a substitute for the MamaSezz rice pudding after they closed their doors for meal delivery. I believe I have finally found it.
Becky
Thanks for your feedback, Becky!
We are so glad this worked for you and appreciate you sharing your modifications.
Many Blessings,
Kathy & Jill