Go Back
–+ servings
An overhead shot of the vegan rice pudding
Print Recipe
5 from 1 vote

Vegan Instant Pot Rice Pudding

Ready in under 30 minutes, this Vegan Instant Pot Rice Pudding is a delicious and cozy dessert to whip together. It is a satisfying gluten free, vegan, and dairy free dessert!
Prep Time5 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 205kcal
Author: Lynn Polito

Ingredients

  • 1 cup Jasmine or Balsmati Rice Rinsed
  • 1 Can Full Fat Coconut Milk 14 ounces
  • 2 ½ cups Unsweetened Almond Milk
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 3 tablespoon Maple Syrup
  • 1 teaspoon Vanilla
  • Pinch of Salt

Instructions

  • Place the rice in a mesh colander. Wash thoroughly under running water and drain.
  • Add the rice, coconut milk, almond milk, cinnamon, nutmeg, maple syrup, vanilla, and salt to the Instant Pot.
  • Close the lid and pressure cook for 10 minutes.
  • When done, allow the Instant Pot to naturally release for 15 minutes.
  • Stir well until the rice is creamy and fully combined.
  • Enjoy!

Notes

  • Serve this pudding hot or cold.  Either is delicious!
  • If the pudding becomes too thick when refrigerated, add a little more almond milk or coconut milk and stir.
  • Serve with raisins, walnuts, or whipped cream.

Nutrition

Calories: 205kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 145mg | Potassium: 175mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg