This gluten-free, dairy-free, egg-free dessert is made easily in an Instant Pot using a vegan rice pudding recipe.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 3 cups almond milk
- ⅔ cup jasmine rice, rinsed
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
Instructions
- Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer’s instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.
Reviews
Added nutmeg and cinnamon as others suggested. 17 mins high pressure was OK but perhaps a bit too soft so I’ll try and reduce next time. Also the amount of sugar was too much for me so will reduce that by half and add more at end if needed next time. I used pudding rice instead of jasmine rice. Overall very good and I can tweak it to my tastes. Thanks for the recipe
Easy to make! I used 1% lowfat milk and was still very happy with the results.
This recipe worked out great. I did add raisins, a bit more water for them to soak up, and a sprinkle of nutmeg on top. The additions made it just like my Grandma used to do!
Too much cooking time, rice came out as a cream, also too much milk. It became an ugly soup.
Super easy recipe! Easy to follow instructions. I added in some cinnamon and a dash of nutmeg.
It’s good but if you want to jazz it up, use brown sugar, freshly grated nutmeg, cinnamon, few drops of Cointreau, few drops of aromatic bitters. You won’t regret it.
I was looking for an easy rice pudding and this was perfect. I didn’t change a thing and the whole family loved it. Thanks for sharing.
3.5 stars, really. The method is perfect for a creamy rice pudding. The flavor of the jasmine rice adds a lovely dimension to it. For me, it is simply too sweet; and I used unsweetened almond milk. If you don’t care for sweet things, consider reducing the sugar by half.