Instant Pot Rice Pudding
User Reviews
5
3 reviews
Excellent
Instant Pot Rice Pudding
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Easy, quick, creamy Instant Pot Easy Rice Pudding made dairy-free with coconut milk makes a sinfully tasty dessert!
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Ingredients
- 1 cup long grain white rice soaked
- 1 1/2 cups water
- 1 coconut milk 15-ounce can, full-fat
- 1/2 cup pure maple syrup to taste
- 1 tsp ground cinnamon
- 1 cinnamon stick optional
- 1/2 tsp salt sea salt
Add After Cooking:
- 1 coconut milk 15-ounce can, full-fat
- 2 tsp vanilla extract pure
Instructions
- Add rice to a bowl or pot and cover with water. Soak 5 minutes, then drain.
- Transfer the soaked rice to the Instant Pot along with one of the cans of coconut milk, water, pure maple syrup, ground cinnamon, cinnamon stick and sea salt. Stir well until ingredients are combined.
- Secure the lid on the pressure cooker and press Manual or Pressure Cook. Adjust the time to 10 minutes and pressure cook on high, leaving the valve sealed. Once the Instant Pot has finished running its course, allow it to naturally release for 10 minutes. Manually release the remaining pressure by opening the steam valve.
- Open the lid and stir. Pour in the second can of coconut milk and pure vanilla extract.
- Stir well and taste for flavor. Add more pure maple syrup (or sugar) to taste.
- Either serve rice pudding hot immediately or transfer to an airtight container and chill in the refrigerator. Note: rice pudding is traditionally served cold. Serve cold with a drizzle of coconut milk and a sprinkle of ground cinnamon.
Nutrition Information
Show Details
Serving
1(of 5)
Calories
450kcal
(23%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
28g
(43%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1(of 5) | |
| Calories | 450kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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