Instant Pot rice pudding
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4.29 from 14 votes

Instant Pot Rice Pudding

You are a touch of a button and less than 10 ingredients away from making this healthy rice pudding. It is creamy, vegan, gluten free treat for kids and adults. Eat it warm or cold it tastes delicious both ways.
Prep Time10 mins
Cook Time20 mins
cooling time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 151kcal
Author: Khushboo

Ingredients

  • ½ cup Arborio rice or rice of your choice *
  • 1 cup Water
  • 400 ml 1 ¾ cup can full fat coconut milk 13.5 oz can
  • 10 medjool dates pitted and roughly chopped or dates of your choice
  • 1 medium sized apple cored and cubed in small pieces
  • ½ teaspoon real vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon or more cinnamon
  • Pinch of salt optional

Instructions

  • Make sure that the lid , ring and the inner pot of IP is well rinsed and clean of any food previously cooked.
  • Wash the rice 2-3 times under cold water and drain.
  • Put everything called for in the ingredient list inside the inner pot of Instant Pot.
  • Secure the lid with knob on sealing.
  • Press the porridge mode. It is pre set to 20 minutes.
  • Walk off . Do something else because your work is done here.
  • When the IP beeps let the pressure release naturally (NPR )
  • It will take 15 minutes approx. to cool down.
  • The pressure will come down automatically and the pin will drop.
  • You may vent pressure if any by turning the knob to vent .
  • Now open the lid and stir the rice pudding.
  • Give it a taste test and adjust flavoring or sweetness to your preference.
  • Congratulations you just made a delicious creamy coconut rice pudding instantly !!

Notes

The rice pudding tastes delicious warm or cold.
The pudding thickens more once it starts cooling. You can thin it out if needed by adding more milk .
Use sweet variety of apple like gala, delicious, honey crisp , fuji or red granny smith.
The sweetness was just right for us. If you like the rice pudding more sweet then add maple or agave syrup as desired starting with 1 tablespoon at a time.
If you are not fond of dates or apples do the following-
Option 1- stir in ¼ cup or more maple or agave syrup (after pudding is done) Option 2- add 1/3rd cup sugar of choice.
Option 3 – if you consume dairy then 1/3rd cup or more condensed milk after pudding is done.
I have used risotto rice that is arborio rice because of its natural creamy outcome. You may use rice of your choice. Read the post paragraph above where I have briefly explained which rice to use and what will be the taste and texture.
You may skip flavoring like cinnamon or nutmeg if you aren’t fond of it. You may even flavor the rice pudding with ½ teaspoon chai spice or pumpkin spice instead.
You may add in cranberries or nuts to make it more rich and festive for your holiday table.
I haven’t tried freezing rice pudding yet. It is over before I know.
This is a small batch recipe. You may double up the recipe or increase further if desired. Makes a great fuss free dessert for any occasion like potluck, birthday, parties.
Hungry for more??? Check out these easy one pot meals now!!!

Nutrition

Calories: 151kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Sodium: 3mg | Potassium: 108mg | Fiber: 1g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 1.1mg