appears to have a lot of components, but it is quite easy and quick to make. Chicken can be marinated the night before to better absorb the spices.
| Prep Time: | 10 mins |
| Cook Time: | 6 mins |
| Additional Time: | 10 mins |
| Total Time: | 26 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups unsweetened vanilla-flavored almond milk, divided
- 1 cup orange juice
- 1 cup Arborio rice
- ¼ teaspoon salt
- 1 egg, lightly beaten
- 1 teaspoon orange extract
- ⅓ cup cream of coconut (such as Coco Lopez®)
- 1 teaspoon grated orange zest
Instructions
- Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the “Manual” setting and high pressure. Set the timer for 4 minutes.
- Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
- Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select “Saute” mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.
- If you don’t have vanilla almond milk, you may substitute other types of milk, but I’d recommend you then add a little vanilla extract (maybe 1/4 to 1/2 teaspoon).
- If you want your pudding a little thinner, stir in a little milk at the end; if you’d like it thicker, just cook down a bit using the “Saute” button.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 257 mg |
| Sugars | 28 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I enjoyed this more than expected as I am not normally a rice pudding fan. I was happy that it didn’t stick/burn to my pan and the consistency was perfect for me at the 2 minute mark of stirring during the final saute step. I also liked the texture of the rice. I liked the level of sweetness and taste although I made it without orange zest or orange extract as I didn’t have these. I will make this again.
I enjoyed this more than expected as I am not normally a rice pudding fan. I was happy that it didn’t stick/burn to my pan and the consistency was perfect for me at the 2 minute mark of stirring during the final saute step. I also liked the texture of the rice. I liked the level of sweetness and taste although I made it without orange zest or orange extract as I didn’t have these. I will make this again.
I was surprised at how good this rice pudding turned out with almond milk. Also, this Instant Pot method is easier than standing over the stove or baking. This recipe isn’t very sweet, which is great as I like to eat rice pudding for breakfast. I’m not sure that I like the orange flavor in rice pudding; I liked it better chilled. But, I would prefer just using all almond milk and maybe coconut extract next time. I screwed up and, without thinking, cracked the egg in with the rice and milk. I cooked it anyway. It looked very eggy when I opened the lid, but I kept stirring and was surprised at how well it all blended smoothly together. I’ll be sure to follow the instructions next time! *I just wanted to make an update that I added some dried cranberries to the leftovers, and I liked the orange-cranberry combo.