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Hand using a spoon in a bowl of brown rice pudding with raisins and coconut milk.

Instant Pot Brown Rice Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan

Description

Delicious, comforting and healthier brown rice pudding that’s easy to make in an Instant Pot!

Ingredients

  • 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)

Instructions

  1. Rinse Rice: Rinse the rice well under cold water then add to your Instant Pot with everything except for the raisins and coconut milk.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.

Notes

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.

Nutrition

  • 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

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Find it online: https://runningonrealfood.com/instant-pot-brown-rice-pudding/