Instant Pot Brown Rice Pudding
This easy Instant Pot brown rice pudding is easy to make and perfect for dessert or breakfast.
- Dietary Features: Vegan (dairy-free and egg-free), gluten-free and nut-free.
- Low in added sugar.
- Delicious for a snack, dessert or hearty breakfast.
- Yummy alternative to oatmeal for breakfast.
- Family and kid-friendly!
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Brown Rice: Use a short-grain brown rice and rinse well before use.
- Milk: You can use any unsweetened plant milk but I’d suggest almond or cashew milk for their mild flavour.
- Sweetener: The recipe calls for maple syrup but agave syrup, brown sugar, cane sugar or coconut sugar are all suitable.
- Spices: The recipe calls for cinnamon, nutmeg and ginger but these can be mixed and matched and adjusted to suit your preference. Cardamom is also nice!
- Flavour Enhancers: Vanilla and sea salt help to enhance the other flavours.
- Coconut Milk: I recommend light coconut milk in this recipe, or you can full-fat coconut milk and just thin it out with some water or lighter plant milk.
- Raisins: Substitute chopped dates, goji berries, dried figs or cranberries or mix and match any of those. You can also omit added fruit if you prefer.
How to Make It
Step 1: Rinse the rice well under cold water in a mesh strainer.
Step 2: Add the rinsed rice and everything except for the coconut milk and raisins to your Instant Pot and cook on High Pressure for 22 minutes.
Once the timer goes off, let the pressure release naturally for at least 15 minutes. Release any remaining pressure and carefully remove the lid. It will seem very watery at this point but will continue to thicken.
Step 3: Stir in the coconut milk and raisins and press the “Saute” button. Bring the mixture to a boil, this should only take a couple of minutes, then press “Cancel” and rest the lid back on the Instant Pot.
Let it sit for another 10-30 minutes, stirring a few times, until thickened.
Quick Tip: If you’re making it in advance and storing but don’t have time to let it thicken in the Instant Pot, it will continue to thicken after storing in the fridge.
- For dessert rice pudding, sprinkle with brown or coconut sugar, chopped pecans or walnuts and another drizzle of coconut milk.
- For breakfast, try topping your rice pudding with banana, apple, berries, yogurt or any nuts and seeds.
- Let cool before storing.
- Fridge: Store in a sealed container for up to 5 days.
- Freezer: Rice pudding isn’t ideal for freezing but you can if you have to. Be sure to cool completely before freezing. Freeze in a freezer bag or freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.
- Rice pudding can be enjoyed cold or reheated in the microwave or stovetop, stirring in some additional milk to adjust the consistency if needed.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Instant Pot Brown Rice Pudding
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 6
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Delicious, comforting and healthier brown rice pudding that’s easy to make in an Instant Pot!
- 1 cup short grain brown rice (220 g)
- 1.5 cups water (375 mL)
- 1.5 cups plant-based milk such as almond or cashew (375 mL)
- 3 tbsp maple syrup (45 mL)
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg, optional
- 1/2 tsp ground ginger, optional
- 1/3 cup raisins (50 g)
- 1 cup light coconut milk (250 mL)
- Rinse Rice: Rinse the rice well under cold water then add to your Instant Pot with everything except for the raisins and coconut milk.
- Cook Rice: Seal the lid and make sure the vent is turned to sealed. Press the pressure cook button and set the timer to 22 minutes. After the cooking time has completed, let the pressure release naturally for 15 minutes. If there is any pressure remaining, turn the vent to venting to release.
- Add Coconut Milk & Raisins: Carefully remove the lid and stir in the coconut milk and raisins. It will seem very watery at this point but will thicken substantially after it sits. Press Saute and bring to a light boil, this should only take a few minutes.
- Thicken: Press Cancel to turn off Saute then rest the lid back on the Instant Pot and let sit, stirring occasionally, until thickened to your preference (10-30 minutes). The longer it sits, the thicker it will get and it will continue to thicken after storing in the fridge.
- Serve: Enjoy as is or topped with a sprinkle of brown sugar or coconut sugar, coconut milk, banana, berries, yogurt, or any chopped nuts or seeds.
For alternatives to raisins, try chopped dates, dried digs, goji berries or dried cranberries. For alternative sweeteners, try coconut sugar, brown sugar, cane sugar or agave. It’s not a sweet as traditional rice pudding so feel free to increase the maple syrup to 1/4 cup or serve topped with additional sweetener like brown sugar or more maple syrup.
Nutrition facts are for 6 portions but I usually eat it in 4 servings if I’m eating it for breakfast. If you make it into 4 servings, each serving is 307 calories with 6g F, 59g C and 5g P.
- Serving Size: 1/6th of recipe
- Calories: 205
- Sugar: 12 g
- Sodium: 231 mg
- Fat: 4 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
Keywords: instant pot brown rice pudding, vegan brown rice pudding
This turned out perfectly. I skipped the vanilla and ginger but added more nutmeg and some cardamom along with the cinnamon. I also used half raisins and goji, which gave it some fun colour. It thickened it so nicely and I can’t wait to enjoy a bowl of it for dessert. Thanks, Deryn, for a delicious, comforting, and nostalgic recipe!!
I’m so glad you liked it! Thanks for trying the recipe – I was waiting for some feedback because it does take a while to thicken up after the initial cooking time. Thanks for the review!