The search is over for the easiest, most comforting recipe ever! My Perfect Dairy Free Instant Pot Rice Pudding is done in 10 minutes and feels like home!
The weather has officially turned and while the sun still peeks out and warms the air enough to take off your sweater by late afternoon, you can tell that it will indeed be awhile until our next beach vacation. As soon as those Uggs come out you know I am hitting soup hard and seeking out all those comforting warm foods.
Now before you ask, because I know it’s coming – “Can I make this with cauli-rice?”- let’s have a talk about that. Sometimes you can sub riced cauliflower and it’s fine. It works in a sub-par, moderately acceptable way. But sometimes, not only is it the worst idea ever to sub cauli-rice, it actually causes devastating consequences that are irrecoverable. Trust me. I tried this recipe on the stovetop with the stuff for my low carb homies. And let me tell you what… I am still trying to get that taste out of my mouth. I legit spit it out into the sink and washed down the residual torture with rat poison just to shake it. #DontTryThisAtHome
So please dear friends, just don’t. And please don’t ask me if you can make that dreadful sub. Because if you do, you will either be met with complete silence as I choke on the very memory of how it tasted, or I will send you back to this here recipe as reference so that you can read through my very specific response to whether or not it’s a good idea. PLEASE DON’T DO IT OR RISK LIFE AND LIMB is basically how I will sum that up for you.
Bottom line, if you can eat rice, you are going to freakin’ love this recipe. And if you cannot, just keep scrolling past to the 300+ recipes on this blog that do not have any inkling of this innocuous grain. And if you still want to try subbing a vegetable trying to pretend it’s rice, then that is on you and we need to rethink our relationship, because this is not the time. Cauliflower does not want to be rice pudding. It just doesn’t. Sound good!? Okay! Let’s go!!!
PrintPerfect Dairy Free Instant Pot Rice Pudding
Ingredients
- 1 cup uncooked Basmati or Jasmine rice
- 1.5 cups water
- 1 can coconut milk (approximately 14 ounces)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch salt
- Extra nutmeg, ground cinnamon, and maple sugar for garnishing
Instructions
- Combine all ingredients (except the garnish) in the stainless steel bowl of your Instant Pot
- Give them a quick stir, secure the lid, and close the pressure valve
- Press the Manual/Pressure Cook button and adjust the cook time to 10 minutes (high pressure)
- Allow the cooking cycle to complete, quick release the pressure valve and remove the lid once safe to do so and serve with more ground cinnamon, nutmeg and a pinch of maple sugar
Honestly I love how your recipes are so simple…quick ingredient lists and simple cooking instructions. Thank you so much for keeping it awesome!
Can’t wait to try this one soon 🙂
Thank you so much Linda!
Love this! I wasn’t sure if or how much cinnamon went in originally so I just sprinkled a bunch in and it was fabulous and SO EASY! I’m making it for an Indian themed pot luck next Sunday. Thanks for another great recipe!
★★★★★
So glad you enjoyed it!
First time in years and years of reading internet recipes, have I stood up from the computer, marched myself into the kitchen, and immediately made the thing. Oh, heavenly dogs, this stuff is delish! Thank you. I’ve needed a non dairy rice pudding in my life. Tiny difference I made was adding 1/8 tsp of ground cardamom to the pot. Couldn’t be easier to prepare. If I could give it ten stars, I would. Brava!
★★★★★
Haha! I love this review so much!
My apologies for the probably stupid question, (I’m not a rice pudding lover, however my family is so I’m interested in trying this out for them….) but is this supposed to be served hot or cold? I thought rice pudding was a cold thing (I see it in the dairy section at grocery stores) but this recipe sounds like it’s served hot? How long will leftovers keep in the fridge? Thank you!
You can serve it however you like!
Hi can I do it on the stove top in a saucepan?
Yes probably! You’d just need to follow stovetop directions from online.
I tried making this and the flavor was awesome! However, mine came out a little dry – any advice on how I would go about increasing the moisture? Just add a bit more water maybe? I’m also an instant pot newbie so I have no experience with ‘playing around’ with recipes and am not sure how to gauge adding liquid – does a little go a long way? i.e. would I want to start with a really small amount of extra liquid, like a tablespoon? Or add another 1/4 or 1/2 cup? Thanks!
I despise the taste of coconut. culd I substitute another non diary milk product
Sure!
I haven’t tried the recipe yet, but can I just say your sense of humor is absolutely freaking hilarious! “Cauliflower does not want to be rice pudding”…I am rolling! I’m going to follow you just for your intros, but I’m sure the recipes will be amazing too!!
#neededagoodlaugh
★★★★★
LOL glad I could deliver!
Can and when can you add raisins? How many to the existing recipe would be ok?
★★★★
If you want them tender you can add from the beginning otherwise sprinkle them in to your taste at the end as a garnish and mix in.
Easy and delicious!
★★★★★
Thank you!
Think I could add in dates instead of syrup to sweeten? Or maybe some dried plums?
Possibly! I haven’t tried that way but let me know how it works!
So it’s not the *best* rice pudding I’ve ever had. But when you balance flavor depth vs amount of time/effort/dishes required… It’s definitely a winner!
I will still make it on the stove with a proper custard for special occasions, but for those days when I’m itching for rice pudding this will come to the rescue.
★★★★
Thanks I think? LOL
Made this today for a friend who wanted comfort food as she recovers from a mastectomy. This recipe delivered that! Not too sweet, just the right amount of creaminess. It’s delicious!
★★★★★
How thoughtful of you!
So nice to have come across a non-dairy rice pudding recipe — thank you! My first attempt tasted lovely, but I’d like to work on the texture. It was not very creamy/custard-like. The leftovers in the fridge became a little rubbery. It helped to add a little water and warm the leftovers in the microwave. Do you recommend 1) adding more liquid to the IP, or 2) maybe using natural release rather than quick release? Do you have other suggestions? I’m new to using the instant pot so am not sure what would work best. Thanks!
★★★★
Hmmm, great question. I haven’t come across the rubbery texture issue. Maybe slightly more liquid could work so when it sets in the fridge it will be less dense?