Brown Rice Pudding (Instant Pot)

By the Gracious Vegan

Great rice pudding is creamy, of course, with just the right amount of “bite” in the rice and a level of sweetness that’s appealing but not overwhelming. That’s what I was aiming for this this brown rice pudding without sugar, milk, or butter. Some raw cashews lend their creaminess, maple syrup provides the sweetness, and the optional spices of cardamom and cinnamon take it beyond the ordinary. With creative toppings (also healthy), you can create a dessert fit for a dinner party as well as a week night.

Makes 4 cups (4 servings)

Start the rice. Rinse the rice.

  • 1 cup dry brown rice (I prefer short-grain brown rice for this dessert)

Add the water and rice to the pressure cooker pot.

  • 1 3/8 cup water

Close the lid securely, turn the knob to “Sealing,” and program 22 minutes using the “High,” “Pressure Cook,” “Multigrain,” or “Manual” setting.

After the recommended cooking time, do not open the pressure cooker for 10 minutes. After 10 minutes, release any remaining steam, open the lid.

Meanwhile, make the cashew milk. Blend the cashews and water together on high for 30 seconds or longer, until the cashews are dissolved. (If you do not have a high speed blender, soak the cashews for 2 hours, or pour boiling water over them and soak them for 20 minutes; drain.)

  • 1.75 cup water

  • 1/3 cup raw cashews, soaked

Finish the pudding. Once you have unlocked the lid, press the “Sauté” button on the pressure cooker. Add the following ingredients to the pressure cooker pot and stir with the cooked rice.

  • The cashew milk

  • 3 Tablespoons maple syrup

  • 1 teaspoon vanilla

  • 1/2 teaspoon cardamom (optional)

  • 1/4 teaspoon cinnamon (optional)

Bring the mixture to a boil in the pot and stir continuously once it is boiling. If your pressure cooker has a low setting for the sauté mode, switch to low, but high works as well. Cook and stir for 3-4 minutes after the mixture comes to a boil. It should be creamy at this point. Add more water if it is too thick, or cook longer if it is too thin (it will thicken as it cools). Once the mixture is creamy, remove the pot from the pressure cooker (with oven mitts) to avoid further cooking. Stir in dried fruit.

  • 1/3 cup dried fruit of your choice

Let the pudding sit for at least 5 minutes to cool. You can serve it after 5 minutes, or you can store it in the refrigerator. If you store it in the fridge, it will likely need more milk or water when you eat it later.

You can eat your pudding cold or warm and top your pudding with any of the following toppings.

  • Additional dried fruit

  • Diced fresh fruit such as mango or peach

  • Toasted nuts, such as pistachios

  • Toasted or raw shredded coconut

  • Chocolate syrup

  • Cacao nibs

Timing: about 45 minutes

Gluten-free

DessertLinda TylerInstant PotComment