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.
Why You Need This Recipe
- Rice pudding is a hearty dessert that is nutritious and satisfying.
- 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. 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.
Let me show you exactly how to make this yummy vegan 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. 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.
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.
Yes, but the pudding will not be as rich and creamy.
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.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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PrintInstant 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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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.
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!
One of my favorite healthy dessert recipes. My hubby loves it too!
★★★★★
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.
★
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.
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.
This looks so yummy! I love how easy the instant pot makes meals!
This looks so good and love that it’s quick!
This looks so good! I am adding this all to my grocery list this week!
This looks so good! I love cooking with my Instant Pot!