Instant Pot Brown Rice Pudding
When you want a warm and comforting dessert that is also healthy and nourishing, you’ve got to try this Instant Pot Brown Rice Pudding. This recipe is gluten-free and dairy-free, and is so delicious. Vegan option included.
Are you a rice pudding fan? I am! I love how sweet, sticky, and full of chewy texture it is. While most recipes use white rice for pudding, I’m putting a healthy twist on this recipe and using brown rice.
This recipe is also unique because it’s dairy-free, using almond milk and coconut milk to add richness without dairy. I know you are going to love this Instant Pot Rice Pudding recipe.
Why You Need This Recipe
- Rice pudding is a hearty dessert that is nutritious and satisfying. It’s perfect for cold weather days or when you just want something hearty and sweet.
- Use brown rice which has more fiber than white rice.
- This one-pot dessert is super simple to make. You can even freeze the leftovers for another day, too.
Key Ingredients
Brown rice makes the base of this rice pudding. You can use a medium grain rice or long-grain brown rice. Rice is a naturally gluten-free grain.
Full-fat canned coconut milk and almond milk make this dessert creamy without any dairy.
Maple syrup adds sweetness.
Raisins help add texture and a bit more sweetness to this Instant Pot dessert.
Ground cinnamon helps add depth of flavor.
Egg helps thicken the pudding. Just leave out the egg to make this recipe vegan.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Let me show you exactly how to make this yummy vegan rice pudding that tastes just like traditional rice pudding.
Recipe Steps
Step One
You really only need six ingredients for this recipe.
Please see the recipe card at the end of this post for the exact measurements.
The first step is to combine the rice (rinse it in a fine-mesh colander first), coconut milk, almond milk, maple syrup, raisins, and cinnamon in the base of your pressure cooker.
Step Two
Lock on the lid and set the time to 25 minutes at high pressure.
Then, let the pressure come down naturally for about 5 minutes using the natural release and then carefully use the quick release to get rid of any remaining pressure.
Step Three
Remove the lid and press the sauté button on the Instant Pot.
Then, stir in your beaten egg and let the pudding cook for a few more minutes to cook the egg and thicken.
Step Four
Cancel the Sauté button and let the pudding cool for a few minutes before serving.
Enjoy this delicious rice pudding warm or at room temperature.
Recipe Tips & Substitutions
- You can use white rice, if you prefer, but you’ll need to cut the cooking time back to 6 minutes.
- Be sure to rinse your rice well before adding it to the Instant Pot.
- Refrigerate any leftovers in an airtight container for up to 4 days. Or, you can freeze your cooked rice pudding up to 2 months.
Recipe FAQs
You can use white rice for this recipe, but you’ll need to adjust the cook time to just 6 minutes. Everything else remains the same. You can use arborio rice or long grain white rice.
Yes, but the pudding will not be as rich and creamy.
No, because the milk will curdle. It’s best to use plant-based milk as opposed to whole milk, heavy cream, or low-fat dairy milk.
More Healthy Instant Pot Dessert Recipes You Might Like
- Instant Pot Apple Butter
- Instant Pot Baked Apples
- Instant Pot Brownie Bites
- Instant Pot Pumpkin Pudding
- Instant Pot Pumpkin Spice Cake
Or, see my entire index of gluten-free Instant Pot recipes.
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Instant Pot Brown Rice Pudding
When you want a warm and comforting dessert that is also healthy and nourishing, you’ve got to try this Instant Pot Brown Rice Pudding. This recipe is gluten-free and dairy-free, and is so delicious.
- Total Time: 60 minutes
- Yield: 8 1x
Ingredients
- 1 cup brown rice, rinsed
- 2 cups unsweetened almond milk
- 1 cup full-fat canned coconut milk
- 1/3 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins
- 1 egg, beaten (leave out for vegan)
Instructions
- Combine the brown rice, almond milk, coconut milk, maple syrup, cinnamon, and raisins in your Instant Pot. Stir gently.
- Lock on the lid and set the time to 25 minutes at high pressure.
- When the cooking time is complete, let the pressure come down naturally for 5 minutes.
- Use the quick-release to get rid of any remaining pressure and carefully remove the lid.
- Set the Instant Pot to Sauté and stir in the egg. Let the pudding cook for an additional 3-5 minutes to thicken.
- Turn off the Sauté button and let the pudding cool for about 5 minutes before serving.
Notes
- You can use white rice, if you prefer, but you’ll need to cut the cooking time back to 6 minutes.
- Be sure to rinse your rice well before adding it to the Instant Pot.
- Refrigerate any leftovers in an airtight container for up to 4 days. Or, you can freeze your cooked rice pudding up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Gluten Free
Keywords: instant pot brown rice pudding, how to make rice pudding in a pressure cooker, coconut milk rice pudding
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Wondering if i could cook everything in water in the inztant pot, then add hot milk in and stir during the saute stage, as I do not have almond milk or coconut milk right now. Your thoughts?
Great question! I am not sure, I would need to test it. Please LMK if you try it!
I made it only changing the cup of coconut milk to the whole can bc I knew it would go to waste. Also used craisins instead of raisins. It came out very creamy. Am sure you don’t need the egg. I added it and it totally scrambled. Won’t use it again. But I will make it again. Thanks for a good recipe.
Wow! I was expecting this to be “okay,” but it totally exceeded my expectations! It was easy to put together and would be great for breakfast or afternoon snack.
★★★★★
So glad you enjoyed!!!
It is made with isntant or long grain brown rice?
★★★★★
long grain (not instant)