Instant Pot Brown Rice Pudding
Ingredients
The pudding base
-
1
cup
brown rice, rinsed
-
2
cups
unsweetened almond milk
-
1
cup
full-fat canned coconut milk
-
⅓
cup
maple syrup
-
½
teaspoon
ground cinnamon
-
¼
cup
raisins
The thickening agent
-
1
large
egg, beaten (leave out for vegan)
Instructions
- Combine the brown rice, almond milk, coconut milk, maple syrup, cinnamon, and raisins in the Instant Pot.
- Lock the lid and set the timer for 25 minutes at high pressure.
- Once cooking is complete, let the pressure release naturally for 5 minutes, then use the quick release to remove any remaining pressure.
- Remove the lid and set the Instant Pot to Sauté. Stir in the beaten egg and cook for an additional 3-5 minutes to thicken.
- Turn off the Sauté function and let the pudding cool for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
205
Total fat
7.7g
Total carbohydrates
32.1g
Total protein
3.5g
Sodium
38.9mg
Cholesterol
23.3mg
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