Instant Pot Rice Pudding Recipe

Simple, quick, and creamy With coconut milk instead of milk, Instant Pot Easy Rice Pudding is a treat that tastes so good it's bad for you. 

– 1 cup long grain white rice soaked – 1 1/2 cups water – 1 15-ounce can full-fat coconut milk – 1/2 cup pure maple syrup to taste – 1 tsp ground cinnamon – 1 cinnamon stick optional – 1/2 tsp sea salt Add After Cooking: – 1 15-ounce can full-fat coconut milk – 2 tsp pure vanilla extract


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Place the rice in a dish or pot and cover it with water. Drain the pot after five minutes. 


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Add the soaked rice, one coconut milk can, water, pure maple syrup, ground cinnamon, cinnamon stick, and sea salt to the Instant Pot. Mix ingredients well. 

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Lock the pressure cooker lid and hit Manual or Pressure Cook. Adjust the duration to 10 minutes and seal the valve for high pressure cooking.  

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Let the Instant Pot release naturally for 10 minutes after use. Open the steam valve to remove pressure manually. 

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Stir with lid open. Add the second coconut milk can and pure vanilla extract.Mix thoroughly and taste. Taste and add more pure maple syrup or sugar. 

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Serve rice pudding hot or refrigerate in an airtight container. Cold rice pudding is typical. Serve chilled with coconut milk and crushed cinnamon. 

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