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brown rice pudding in bowl

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


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)


  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.


  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


  • Serving Size:
  • 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

Keywords: instant pot brown rice pudding, how to make rice pudding in a pressure cooker, coconut milk rice pudding