Instant Pot Vegan Rice Pudding
This creamy, comforting vegan rice pudding is a delightful dessert made quick and easy in the Instant Pot. With the natural sweetness of vanilla and cinnamon, it’s perfect as a cozy treat.
Equipment
- 1 Instant Pot
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Wooden spoon or spatula
- 4 Serving bowls
Ingredients
- 1 cup Arborio rice
- 4 cups almond milk or any plant-based milk
- 1/2 cup coconut milk
- 1/3 cup maple syrup or to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- optional toppings raisins, chopped nuts, or additional cinnamon
Instructions
- Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
- Add the rinsed rice, almond milk, coconut milk, maple syrup, vanilla extract, ground cinnamon, and salt to the Instant Pot.
- Close the lid of the Instant Pot and ensure the valve is set to the sealing position.
- Set the Instant Pot to cook on high pressure for 15 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes. Then, carefully switch the valve to venting to release any remaining pressure.
- Open the lid and stir the rice pudding. If it seems too thick, add a splash more almond milk to reach your desired consistency.
- Serve warm in individual bowls and top with your choice of raisins, chopped nuts, or a sprinkle of cinnamon.
Notes
This pudding can be stored in an airtight container in the refrigerator for up to 3 days.
You can adjust the sweetness by adding more or less maple syrup according to your taste preference.
For a creamier texture, you can blend a portion of the pudding before serving.