Description
This easy Instant Pot Brown Rice Pudding is an old-fashioned, creamy pudding made with hearty brown rice, sweet raisins, and aromatic spices.
Ingredients
Scale
Base Ingredients:
- ¾ cup brown rice *
- 1 ¼ cups water
- 1 cup + 2 Tablespoons unsweetened plain plant milk
- 1 teaspoon vanilla
- 3 Tablespoon pure maple syrup (+/-)
- ½ teaspoon cinnamon (+/-)
- Pinch nutmeg (optional)
- 1/8 to ½ teaspoon sea salt (+/-) *
Cashew Cream Ingredients:
- ¼ cup [raw] cashews
- 1/3 cup unsweetened plain plant milk
Optional Ingredients:
- ½ to 2/3 cup raisins (+/-)
Optional Toppings:
- Sprinkle cinnamon
- Chopped walnuts
- Raisins
Instructions
- Rinse the rice really well, then place into the Instant Pot.
- Add all the remaining Base Ingredients into the Instant Pot. Whisk and stir well to combine all the ingredients.
- Set the Instant Pot to Manual Pressure High for 30 minutes.
- In the meantime, place the cashews into a small bowl, cover with boiling water, set aside for 30 minutes, then drain off the water (discard the water), then place the soaked cashews into a high-speed blender with 1/3 cup plant milk. Blend on high until smooth and emulsified, scraping down the blender sides halfway. Set aside until ready to use in Step 6.
- After the Instant Pot has finished (30 minutes), then press Cancel and allow to sit for 15 minutes, then do a Quick Release.
- Once all the pressure is released, carefully remove the lid. Turn on the Sauté function on the Instant Pot and stir in the cashew cream and raisins. Stir constantly for several minutes to allow the pudding to thicken, then press Cancel. The pudding will continue to thicken as it cools.
- Serve warm or cold with an extra sprinkle of cinnamon, raisins, and/or chopped walnuts.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 3 cups