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.

instant pot brown rice pudding in a white bowl.

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

ingredients for instant pot brown rice pudding.
  • 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.

Recipe Steps

Let me show you exactly how to make this yummy vegan rice pudding that tastes just like traditional rice pudding.

process photos for how to make instant pot rice pudding.

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.

cooked brown rice pudding in instant pot.

Recipe Tips

  • 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

Can I use white rice in this pudding recipe?

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.

Can I use light coconut milk?

Yes, but the pudding will not be as rich and creamy.

Can I use regular dairy milk in this recipe?

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.

brown rice pudding texture in a bowl with raisins.

More Healthy Instant Pot Dessert Recipes You Might Like

Or, see my entire index of gluten-free Instant Pot recipes.

Don’t Miss These Instant Pot Resources!

How to Make Instant Pot Boiled Potatoes (All Sizes)

How to Use the Instant Pot Duo (For Beginners)

25+ Healthy Instant Pot Side Dishes

Instant Pot Meal Prep Gift Guide (Plus Recipes)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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brown rice pudding in bowl

Instant Pot Brown Rice Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 9 reviews

Print Recipe

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

Ingredients

Units Scale
  • 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

  1. Combine the brown rice, almond milk, coconut milk, maple syrup, cinnamon, and raisins in your Instant Pot. Stir gently.
  2. Lock on the lid and set the time to 25 minutes at high pressure.
  3. When the cooking time is complete, let the pressure come down naturally for 5 minutes. 
  4. Use the quick-release to get rid of any remaining pressure and carefully remove the lid.
  5. Set the Instant Pot to Sauté and stir in the egg. Let the pudding cook for an additional 3-5 minutes to thicken.
  6. Turn off the Sauté button and let the pudding cool for about 5 minutes before serving.

Notes

  1. You can use white rice, if you prefer, but you’ll need to cut the cooking time back to 6 minutes.
  2. Be sure to rinse your rice well before adding it to the Instant Pot.
  3. Refrigerate any leftovers in an airtight container for up to 4 days. Or, you can freeze your cooked rice pudding up to 2 months.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Instant Pot pressure cooker
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 205
  • Sugar: 11 g
  • Sodium: 38.9 mg
  • Fat: 7.7 g
  • Saturated Fat: 5.7 g
  • Carbohydrates: 32.1 g
  • Fiber: 1.1 g
  • Protein: 3.5 g
  • Cholesterol: 23.3 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.