Instant Pot Rice Pudding

Print

Instant Pot Rice Pudding

Course Breakfast, Dessert

Ingredients

  • 2 cups milk of choice (raw milk or soaked nut milk)
  • 1¼ cups water
  • 1 cup basmati rice
  • ¾ cup heavy cream OR coconut cream
  • ¼ cup maple syrup
  • ⅛ teaspoon sea salt

Instructions

  1. Place rice in fine mesh colander.

  2. Rinse well in several changes of water.

  3. Then, place rice in Instant Pot.

  4. Add water, milk, maple syrup, and sea salt.

  5. Stir briefly.

  6. Then, seal lid and close vent.

  7. Next press the Porridge button. The rice will take 20 minutes to cook on this setting.

  8. When the timer beeps, allow the pressure to release slowly for 10 minutes.

  9. After 10 minutes, press the Cancel button and open vent.

  10. When de-pressurized, open lid.

  11. Add cream and vanilla.

  12. Stir until well mixed.

  13. Serve with optional toppings.

Recipe Notes

*I love what the Porridge button does for rice pudding! The cooking time is longer than the Rice button provides, making the pudding even creamier.

*Favorite international toppings include butter, maple syrup, cinnamon, nuts, raisins, dates, cream, and berry jam.

Recipe from: traditionalcookingschool.com

You may also like

1 Comment

  1. If you don’t have an Instant Pot but a regular electric pressure cooker that doens’t have a Porridge button, can you tell me what I need to do to make this? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *