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.
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. Let me show you exactly how to make it.
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. Then, let the pressure come down naturally for about 5 minutes 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 warm or at room temperature.
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.
Yes, but the pudding will not be as rich and creamy.
More Healthy Instant Pot Recipes You Might Like
- Instant Pot Apple Cinnamon Steel Cut Oats
- Instant Pot Baked Apples
- Instant Pot Cinnamon Raisin Applesauce
- Instant Pot Pumpkin Pudding
- Instant Pot Pumpkin Spice Cake
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PrintInstant Pot Brown Rice Pudding
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 1 cup brown rice, rinsed
- 1 cup unsweetened almond milk
- 1 cup full-fat 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
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Re-heat before serving.
- VEGAN: leave out the egg.
- To make this recipe using white rice, reduce the cooking time to 8 minutes.
- Category: Dessert
- Method: Instant Pot pressure cooker
- Cuisine: American
Keywords: instant pot brown rice pudding, how to make rice pudding in a pressure cooker, coconut milk rice pudding
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This looks so good! I love cooking with my Instant Pot!
This looks so good! I am adding this all to my grocery list this week!
This looks so good and love that it’s quick!
This looks so yummy! I love how easy the instant pot makes meals!
Will this recipe work with regular cow’s milk? I was searching for a rice pudding recipe with whole grain rice and only found yours.
I haven’t tried it, Heidi, but I’m hopeful it will work.
Where does the high sodium count come from? Could I leave out the salt?
Yes, you can definitely leave out the extra salt. The sodium is coming from the almond milk. If you make homemade almond milk without any salt, there will be no sodium.
I just made this recipe according to the directions and was expecting it might live up to its name, rice pudding…unfortunately, it only came out as rice, not pudding. No creaminess at all, just dry and somewhat bland. It felt like a waste of almond milk, too. I had to make a sweetened almond milk pudding to add to rice to make it edible.
★
One of my favorite healthy dessert recipes. My hubby loves it too!
★★★★★
I made this today and the taste was good but it wasn’t very creamy or sweet. Next time I will add the entire can of coconut milk and a little bit of maple syrup.
★★★★
Thanks for your feedback, Michelle!
Hi,
Is it better to use instant brown rice or long grain non-instant brown rice?
Thanks,
Melissa
Hi Melissa, I used regular brown rice, not the instant type.