This mouthwatering creamy Instant Pot gluten-free vegan rice pudding is smooth and sweet with only a handful of ingredients! Feel free to use almond, hemp, or dairy-free milk of choice. The nuttier milks add a subtle additional flavor, and coconut milk isn’t recommended as it is too thick for the final dish. Cinnamon powder is optional, but highly recommended! Depending on the toppings you select, the vanilla alone is a great base. Make this rice pudding more traditional with regular or golden raisins soaked in rum, or opt for a handful of other toppings that provide more crunch.
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3 cups almond or hemp milk
⅔ cup jasmine rice, rinsed
⅓ cup maple syrup
½ tsp Himalayan salt
1 tsp vanilla extract
1 ½ tsp cinnamon, optional
1 cup raisins, optional
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*Receipts will come from ISIPP.
Combine almond milk, rice, maple syrup, and salt in the Instant Pot.
Close and lock the lid. Select Manual High pressure for 15 minutes.
Release pressure using the natural release method, about 10 minutes.
Unlock and remove the lid. Stir in vanilla extract and cinnamon. Add in raisins, if desired. Serve warm or chilled. Rice pudding will thicken up as it cools!
Note: to make the rum soaked raisins, set the Instant Pot on Sauté and press until it’s on “low setting.” Use a 1:1 ratio of raisins to dark rum, and simmer 20-25 minutes until raisins are plump. Strain liquid and add plumped raisins to rice pudding.
Not a fan of rum or raisins? Add yummy toppings like shaved coconut, cacao nibs, dairy-free chocolate chips, raisins, or toasted slivered almonds. This recipe lends itself well to doubling, and you can eat it straight out of the refrigerator for a cool, light dessert in the summer, or warm it up for a delicious porridge-like breakfast meal.
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