Instant Pot Rice Pudding (with NO eggs!)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
4 mins
-
Additional Time
18 mins
-
Total Time
27 mins
-
Servings
6 servings
-
Calories
164 kcal
-
Course
Dessert
-
Cuisine
Vegan, gluten-free
Instant Pot Rice Pudding (with NO eggs!)
Description
This recipe begins by placing white rice and water into an Instant Pot and pressure cooking for a short time to cook the rice tender but not mushy. Following a natural pressure release, the lid is removed, and coconut milk, ground cinnamon, vanilla extract, and maple syrup are stirred in while the pudding is still warm. The coconut milk adds richness and creaminess without the need for eggs, and the cinnamon and vanilla provide fragrant warmth.
The rice pudding can be served immediately and garnished further with cinnamon or fruit if desired. The gentle pressure cooking helps create a smooth texture that traditional stovetop methods might take longer to achieve. This egg-free recipe caters to dietary preferences without sacrificing the pudding’s comforting qualities.
Ingredients
- 1 cup white rice (Arborio, Jasmine, or Basmatti all work!)
- 1 1/2 cups water
- 1 (13.5 oz.) can coconut milk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup (or to taste)
Instructions
- Combine the rice and water in the Instant Pot and secure the lid. Move the steam release valve to "Sealing" and select the Manual or Pressure Cook button to cook at high pressure for 4 minutes.
- It will take the pot roughly 8 minutes to come to pressure before the cooking cycle begins. (In a 6 quart Instant Pot; a larger one will take longer.) When the cycle is complete, allow the pressure to naturally release for 10 minutes. The screen will read LO:10, and then you can move the steam release valve to "Venting" to release any remaining pressure.
- When the floating valve in the lid drops, it's safe to open the lid. (See the video in this recipe post if you need a demonstration.) Remove the lid and stir in the coconut milk, cinnamon, vanilla, and maple syrup.
- Remove the inner pot from the Instant Pot to help the rice pudding cool down faster. Serve the pudding with cinnamon, fruit, and an extra drizzle of maple syrup, if desired.
- The leftover pudding can be stored in an airtight container in the fridge for up to a week. It will become very thick, and nearly solid, when chilled, so don't be surprised if you need to thin it out with water to serve it chilled, or you can warm it up (without adding liquid) so that the coconut milk will become runny again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
