This rice pudding recipe reminds me of my mother’s rice pudding with more fiber and nutty flavor, it is soft, creamy and comforting. I love brown rice pudding for breakfast and dessert, I also love to make Instant Pot Cornmeal Porridge, Instant Pot Candied Yams, and Instant Pot Vegan Apple Cake.
Instant Pot Brown Rice Pudding
I love traditional rice pudding made with white rice but I haven’t made it in years, I decided to go with brown rice instead, which is definitely packed with more nutrients than white rice. I figured that my readers who are wanting to add more fiber to their diet would definitely appreciate my vegan brown rice pudding.
The fact that I’m using brown rice I decided to prepare the brown rice pudding in the pressure cooker, knowing that making it on the stovetop would require more of my time. It would take at least 1 hour for my brown rice pudding to cook, I would have to be stirring and watching the pot to make sure the rice isn’t burning.
Cooking rice pudding in an Instant Pot means, I can just dump all the ingredients in the Instant Pot, close the lid, and go about my business until the rice pudding is cooked.
Instant Pot Rice Pudding Ingredients
- Brown Rice
- Water
- Coconut Milk
- Sugar
- Vanilla
- Cinnamon
- Nutmeg
- Salt
- Vegan Butter
- Raisins
How To Make Instant Pot Brown Rice Pudding?
- Rinse brown rice under cold water, drain and add rice, water, coconut milk, sugar, vanilla, cinnamon, nutmeg and salt to the inner pot of your Instant Pot.
- Close the lid and turn the knob in the Sealing position. Press Manual and pressure cook on high for 30 minutes.
- After the rice pudding is cooked, allow the Instant Pot to naturally release for 20 minutes, then use the quick release method to release the remaining steam.
- Open the lid, stir the rice pudding, add vegan butter, raisins, and stir. If your rice pudding is not thick enough. Press Saute and cook stirring until you get the desired thickness.
- Serve your rice pudding hot or cold.
Tips For Making Brown Rice Pudding
- Rice pudding made with brown rice will have a different texture than traditional rice pudding. it is more chewy and nuttier. The key is to make sure you cook your brown rice pudding for at least 30 minutes to make sure your pudding turns out creamy and the rice is well cooked.
- You can substitute the sugar with your favorite sweeteners such as maple syrup or coconut sugar.
More Vegan Instant Pot Recipes
- Instant Pot Vegan Chicken And Dumplings
- Instant Pot Vegan Chili Mac And Cheese
- Instant Pot Vegan Jackfruit And Potato Curry
- Instant Pot Vegan Split Pea Soup
- Instant Pot Mexican Rice
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Categories
- Categories: Gluten-Free, Instant Pot, Vegan
- Course: Breakfast
- Cuisine: American
Nutrition
(Per serving)- Energy: 379 kcal / 1584 kJ
- Fat: 19 g
- Protein: 4 g
- Carbs: 49 g
Cook Time
- Preparation: 5 min
- Cooking: 30 min
- Ready in: 35 min
- For: 6 Servings
Ingredients
- 1 cup short grain brown rice
- 4 cups water
- 1 (15-ounce) can coconut milk
- 1/2 cup sugar, or coconut sugar
- 1 teaspoon vanilla
- 1 stick cinnamon, or 1/2 teaspoon cinnamon powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon Vegan Butter
- 1/2 cup raisins
Instructions
- Rinse brown rice under cold water, drain and add rice, water, coconut milk, sugar, vanilla, cinnamon, nutmeg and salt to the inner pot of your Instant Pot.
- Close the lid and turn the knob in the Sealing position. Press Manual and pressure cook on high for 30 minutes.
- After the rice pudding is cooked, allow the Instant Pot to naturally release for 20 minutes, then use the quick release method to release the remaining steam.
- Open the lid, stir the rice pudding, add vegan butter, raisins, and stir. If your rice pudding is not thick enough. Press Saute and cook stirring until you get the desired thickness.
- Serve your rice pudding hot or cold.
Do you have to cook the rice before adding to instant pot ? Or do you add it dry (before cooked)
Britany, add it dry. I rinsed mine.
Well, comments on here are really positive, so maybe I did something wrong? Mine was total soup, you know, the thin kind, like broth. Way way way too much liquid. Nothing creamy at all about this. I could easily have put in at minimum another half cup of rice and I think it still would have been runny. Any suggestions? No, I’m not sure what kind of brown rice I have, I just know it’s short grain
My suggestion would be to press saute mode if the finished rice pudding is still runny and cook stirring often with a wooden still until you reach the desired thickness. Mine wasn’t runny at all so I don’t know why yours is. The next suggestion is to use less liquid, so use about 2-3 cups of water. I would have to redo the recipe to check.
Love this recipe! I first made it when we accidentally bought brown rice and I was trying to use it up, but it was so good that I’m planning to do it again this week. I find that I need to add a bit more water (maybe my pressure cooker is leaky).
Amisha, I’m so happy you enjoyed it. Thank you for sharing your adjustment, a little extra water sounds fine, it all depends on the brown rice used, there are so many varieties.
This turned out amazing, it was creamy and tasty. I followed the recipe as written. Thank you Michelle for your many delicious recipes, my family loves them.
I’m so happy you enjoyed it Kelly, I appreciate your feedback.
I made this but I didn’t add the cinnamon and vanilla until after the pressure cooking. I find those flavors get lost while pressure cooking, trust me, it will taste better. I also only add half of the raisins during the cooking and then the other half after it’s done, then I close the lid for 10 minutes to plump them up.
Thank you for your suggestion and feedback.
Even the leftovers were yummy!
Thank you Karol, that’s awesome. I’m so happy you enjoyed it. I appreciate your feedback.
So I made this for my breakfast, so yummy. I have have this since I was a kid, actually hated it. But so yummy, will be my regular breakfast dish.
Thanks Michelle for sharing 😊
That’s wonderful to read Karol, I’m so happy you enjoyed it. Thank you for your feedback.