Instant Pot Vegan Rice Pudding

Instant Pot Vegan Rice Pudding
  • PREP TIME
    5 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    35 mins
  • SERVING
    6 People
  • VIEWS
    28

Indulge in the creamy comfort of this vegan rice pudding, effortlessly crafted in your Instant Pot. This gluten-free, dairy-free, and egg-free dessert is a delightful treat that's both simple to make and intensely satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Fiber
    1 g
  • Protein
    2 g
  • Sodium
    274 mg
  • Sugar
    15 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins Combine almond milk, rinsed jasmine rice, sugar (or maple syrup), and salt in your Instant Pot. Stir well to ensure the sugar is dissolved. (2 minutes)

Image Step 02
02 Step

Recipe View 33 mins Secure the lid, ensuring the pressure valve is set to sealing. Select the 'Manual' or 'Pressure Cook' setting on high pressure and set the timer for 18 minutes. Allow the Instant Pot to come to pressure, which will take approximately 10-15 minutes. (18 minutes + 10-15 minutes)

Image Step 03
03 Step

Recipe View 10 mins Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually. (10 minutes)

Image Step 04
04 Step

Recipe View 2 mins Open the lid and stir in the vanilla extract. The rice pudding will appear quite liquid at this stage but will thicken considerably as it cools. (2 minutes)

Image Step 05
05 Step

Recipe View 2 hrs Serve warm, or for a thicker consistency, chill in the refrigerator for at least 2 hours before serving. Garnish with a sprinkle of cinnamon or a drizzle of maple syrup, if desired. (2 hours)

For a richer flavor, consider using full-fat coconut milk instead of almond milk.
Adjust the amount of sugar to your preference. Start with less and add more after cooking, if needed.
A pinch of nutmeg or cardamom can add a warm, aromatic note to the pudding.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a creamier texture, stir in a tablespoon of coconut cream after cooking.

Lane Kuphal

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 9 Ratings)
Total Reviews: (5)
  • Felix Morissette

    This recipe is so easy, and the results are amazing! My family loves it, and I love how simple it is to make in the Instant Pot.

  • Leonardo Goldner

    I substituted maple syrup for the sugar, and it gave the rice pudding a lovely caramel flavor. Highly recommend!

  • Rylee Beerfraney

    I added a sprinkle of cinnamon on top before serving, and it was the perfect finishing touch.

  • Benedict Grant

    This is now my go-to recipe for rice pudding. It's vegan, delicious, and quick to make – what more could you ask for?

  • Winona Bashirian

    The natural pressure release is key! Don't skip that step, or the pudding might not be as creamy.

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