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Amazing Instant Pot Rice Pudding WFPBNO
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 comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original. To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
- Instant Pot
- 1 cup Brown Jasmine Rice (Lundberg has a great Organic Brown Jasmine Rice)*
- 1/2 cup Pure Maple Syrup
- 1/4 cup Chopped Dates (about 3 pitted Medjool dates, chopped)
- 4 cups Unsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
- 1/2 cup 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
- raisins, nuts, additional cinnamon optional
- Rinse the rice well in a fine mesh colander and drain.
- Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
- Make sure the vent knob on lid is in the Sealing position.
- Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
- After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
- After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
- Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
- Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.
*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 rice for nutrition. **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.