Place the Basmati Rice in a colander and wash it under running tap water until it is clear.
Switch on the Instant Pot.
Add 2 cups water to the inner pot.
Add the washed and drained rice to the pot.
Mix well with a spoon.
Add in the cinnamon, salt and stir well.
Top the rice with 1.5 cans of coconut milk but DO NOT STIR.
Close the lid with black knob on SEALING position.
Press Porridge mode on the Instant Pot and cook the rice for 6 minutes.
Let the pressure release naturally (NPR)
After the silver pin drops, turn the black knob to venting and slowly open the lid.
Press Sautee mode.
Stir the rice and add in the remaining half a can of coconut milk, butter and sugar.
Stir in the McCormick®Pure Vanilla Extract.
You may add more milk for desired consistency.
Cook it for a minute and press cancel.
Take out the inner pot with heat safe mitts or transfer the pudding to another bowl to cool down .
For making Pumpkin Pie Pudding -
In a wide bottom non stick pan whisk all ingredients called for the pumpkin pudding except vanilla, cornstarch and water.
Heat the pan on medium heat stirring the mixture occasionally until it comes to a simmer.
In the mean time whisk water and cornstarch in a bowl until lump-free.
Once the pumpkin coconut milk mixture in the pan comes to a simmer slowly add in the cornstarch mixture and whisk continuously.
The Pudding will soon start to thicken.
Let it cook on low heat for 2 minutes.
Switch off the flame and stir in the vanilla.
Place the pan on a pot holder to cool down the pudding completely.
The pudding will thicken more once cooled, especially after refrigeration.
How to make vegan layered Pumpkin dessert?
It is very easy to put together, this Pumpkin Pie Rice Pudding Trifle - • Use transparent glasses or cups of your choice. (Ideally ranging from 6-10 oz) • With a small spoon scoop in rice pudding and top it with the Pumpkin Pudding. • Use separate spoons for both Puddings. • Swirl the glass or push the pudding towards the sides. • Alternate few times until you see beautiful layers. • Top it with non-dairy whip and some more McCormick® Ground Cinnamon.
Important tips for making Rice Pudding –
Arborio or Jasmine Rice works well instead of Basmati rice.
For creamier texture stick to coconut milk or do a combination of coconut and other non-dairy milk of choice.
If you consume dairy then substitute 2 tins of coconut milk with 3 ¼ cups of full fat milk.
Rice pudding thickens considerably after cooling.
Leftovers if any will have to be re-hydrated by adding more milk to achieve desired consistency.
This rice pudding will stay well in the fridge for up to 3 days.
You may use store bought Pumpkin Puree (Not Pumpkin Pie Filling)
This recipe requires to chill (not freeze) the Rice pudding as well as Pumpkin Pudding for at least 2-3 hours or overnight before layering for trifle.
You may enjoy them warm too.
Expert Notes –
Please use Pure Vanilla extract, not artificial.
Pumpkin Spice blend is all about ginger, all spice and nutmeg. Instead of stocking these spices separately I recommend easy to use McCormick® Pumpkin Pie Spice blend.
Recommended Substitutes -
Substitute brown sugar with Raw Sugar or white sugar.If you consume dairy then use 1.5 cups milk and ¼ cup heavy cream in place of coconut milk.Almond milk or any other non-dairy milk won’t make this pudding very creamy. Use it if you prefer that way.
How to directly make Pumpkin Rice Pudding in an Instant Pot?
If you do not want to make this trifle and cook the recipes separately then here is what you will do- Disregard Pumpkin Pudding recipe Follow Rice pudding recipe as is but-• Use ¼ teaspoon McCormick® Ground Cinnamon• Add 1 teaspoon McCormick® Pumpkin Pie Spice• Add 1.5 cups Pumpkin Puree on top of the coconut milk when making rice pudding.• DO NOT STIR• Cook and proceed with the recipe as directed.
How to store these trifles -
The Pumpkin Pie Pudding will thicken considerably after refrigeration. Pumpkin Pudding stays well in the fridge for 3-4 days.