Hello Fall !!! I know this season is all about piping hot soups. For a change let’s indulge in some comfort food here, I mean some comfort dessert. I am talking about my new fall favorite dessert “Instant Pot rice pudding” . It is the easiest hands off way to make a rice pudding . I wish we could enjoy this creamy dreamy homemade rice pudding together right now . Nevertheless if you just have 10 minutes quickly run to the kitchen and make it because it only requires that much preparation time . We can literally have a virtual rice pudding party !! Eat this easy to make rice pudding straight out of the pot warm or chill and eat later, either ways it tastes heavenly !!
This creamy Instant Pot rice pudding is dairy free and egg free too. It is an ideal dessert for your loved ones who have egg allergy or who are on VEGAN and GLUTEN FREE diet. Look just look at the photo below .. I can’t stress on how creamy this rice pudding is without any eggs or condensed milk …..yummm !!!
There are so many versions of rice pudding out there. There is old fashion rice pudding, Mexican rice pudding aka Arozz Con Leche , Indian rice pudding aka Kheer to name some. Some even make rice pudding with cooked rice o leftover rice. These rice puddings are unique on their own.
The old fashion rice pudding consists of eggs, milk as its important ingredients and the pudding is baked after cooking shortly in a pot on stove top .
Arozz Con Leche is a delicious rice pudding commonly made with long grain rice, evaporated milk plus some recipes use sugar and sometimes condensed milk to sweeten .It is then finished off with golden raisins.
Indian rice pudding aka kheer is made by cooking rice, milk on a low flame on a stove top and slowly reducing it until thick. It is very much hands on process . Fragrant spices like saffron, cardamom and nuts are added later.
Today’s recipe – Creamy coconut rice pudding is a modern day quick and easy Instant Pot dessert where all ingredients are dumped in the Instant Pot and cooked on porridge mode . Instant Pot rice pudding is a hands off process .Trust me your folks will think you have slaved for hours to get this creamy consistency of the rice pudding.
What is this Creamy Instant Pot Rice pudding recipe made of?
This easy creamy rice pudding is made with handful of ingredients featuring coconut milk, arborio rice (any other rice will do), cinnamon, vanilla and has no refined sugar not even condensed milk and no eggs . Did I say NO REFINED SUGAR??? OH Yes !! It naturally sweetened, trust me you will swoon all over it!!!!
Some versions are sweetened with condensed milk which sweetens and adds richness to the pudding while some rice puddings use regular granulated sugar. The recipe that I am sharing today uses none of the above. I have used coconut milk for the rich and creamy feel and opted for natural sweeteners like apples and dates to sweeten this rice pudding. I promise you that you won’t miss sugar at all. The very first time when I made rice pudding this way my family couldn’t believe that it is all natural without refined sugar.
What is the best rice to use for rice pudding?
Well it all depends on what texture you want the rice pudding to be.
Arborio rice or sticky rice will have an ultra creamy texture with a bite to it.
If you are using Jasmine rice or long grain basmati rice then the pudding will be more soft textured like melt in mouth and not chewy or starchy like arborio.
I personally like arborio for this recipe and basmati for my Indian Kheer recipe.
The choice is yours . It will taste great either ways.
How to make Rice Pudding in an Instant Pot?
I just dump all the ingredients in my Instant Pot , close the lid , use Porridge button and walk away.
And few minutes later come back to this creamy luxurious goodness!!!
DID YOU TRY THIS RECIPE ? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!!
Recipe for Instant Pot Rice Pudding –
I have made this rice pudding in my 6qt Instant Pot. It’s a small batch so fit the smaller Instant Pot too.
Instant Pot Rice Pudding
Ingredients
- ½ cup Arborio rice or rice of your choice *
- 1 cup Water
- 400 ml 1 ¾ cup can full fat coconut milk 13.5 oz can
- 10 medjool dates pitted and roughly chopped or dates of your choice
- 1 medium sized apple cored and cubed in small pieces
- ½ teaspoon real vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon or more cinnamon
- Pinch of salt optional
Instructions
- Make sure that the lid , ring and the inner pot of IP is well rinsed and clean of any food previously cooked.
- Wash the rice 2-3 times under cold water and drain.
- Put everything called for in the ingredient list inside the inner pot of Instant Pot.
- Secure the lid with knob on sealing.
- Press the porridge mode. It is pre set to 20 minutes.
- Walk off . Do something else because your work is done here.
- When the IP beeps let the pressure release naturally (NPR )
- It will take 15 minutes approx. to cool down.
- The pressure will come down automatically and the pin will drop.
- You may vent pressure if any by turning the knob to vent .
- Now open the lid and stir the rice pudding.
- Give it a taste test and adjust flavoring or sweetness to your preference.
- Congratulations you just made a delicious creamy coconut rice pudding instantly !!
Notes
Nutrition
Pin this Instant Pot rice pudding recipe for later reference –
Hope you like this recipe and give it a try. Let me know if you have any questions below in the comment section. Never miss a recipe . If you like being here do subscribe to my blog.Make sure you have us in your contact list so that the recipe does not land in spam folder. Carveyourcraving(at)gmail(dot)com .
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This was simple and delicious! I love dates and they provided the exact amount of sweetness for us.
Glad you liked it Barb, thank you for the lovely feedback!
I JUST made this recipe, and I knew I should have trusted my gut, because 1/2 cup of rice to all that liquid (1 cup of water plus the 13.5 oz can coconut milk) caused a soupy watery mess!
Now I need to go back out and figure out how I can salvage it, or start again and put in the correct amount of rice.
I’m not sure how other commenters had theirs come out properly. I did everything as the recipe called for, including using the porridge setting, then leaving it to let pressure off.
If the author lets me know I did something wrong, I’ll be happy to change my rating.
I realize it could be a typo, but as I said, it appears others made this and had it come out great, just not sure how.
I used sweet brown rice, btw.
Hello Suzie, I understand your frustration when a recipe doesn’t work out. There are no typos in this recipe. I make it regularly but with arborio or white rice. But I have few readers who have made it successfully with brown rice. But they have soaked the rice overnight or a few hours before cooking. I don’t know if that helped. I still have to try it with brown rice. Let’s split the recipe for better understanding. The recipe calls for 1/2 cup rice and 1 cup water. SO that is enough to make cooked rice, something that you can eat with curry. It is not soupy. Then we add around 1.5 cups i.e 13 oz approx extra liquid, coconut milk here to make it pudding consistency. The pudding thickens considerably as it cools down and even more after chilling. So the consistency becomes perfect. In fact, I have to rehydrate it with more liquid the next day. Are you sure you have measured everything correctly? I feel really bad that you are not satisfied. One thing you can do to salvage it is add cooked brown rice to it, maybe 1/2 cup. And some sweetener and simmer everything again. Let me know your thoughts.
Thank you so much for replying.
I have had my instant pot for almost a year and make rice at least once a week in it. I ALWAYS use a 1 to 1 ratio (1 cup of rice to 1 cup of liquid) as per the directions that came with my IP, and it turns out perfect every single time. The only difference in types of rice when I cook it that way is the cooking time, but the ratio stays the same.
When I first got my IP, I couldn’t believe the ratio was 1:1, so I used 1.5 cups of liquid to 1 cup of rice, and it was runny and unedible, so I learned my lesson after that.
I’m STILL not sure how everyone is getting theirs to turn out so well with all this liquid.
In making this recipe, I did not add an apple, and I didn’t use dates, but used raisins instead. I measured everything else correctly, and put it on porridge, plus I waited 15 minutes for the pressure to release, it was literally water floating on top of rice.
I salvaged it to some degree by putting the IP on saute and stirring it for a while until enough liquid evaporated and it was more like a pudding consistency.
After it was cool, it was still very much like pudding, even after I cooked off all that liquid.
In looking at other IP rice pudding recipes, many have similar quantities of liquid but more rice, but they also use an egg at the end to thicken it.
I think what I’ll do is try it again, but I’ll use 1 whole cup of rice instead and see what that does.
It could be that I’m used to rice pudding that is more rice and less liquid–at least that’s what I grew up with.
I’ll also buy some arborio rice to see if that makes a difference. Perhaps sweet brown rice somehow made a difference??
I’ll report back if I figure this out. Again, thanks for replying and offering suggestions!
I am so happy you replied back. I am with you on this. Different rice absorbs different amounts of liquids. I do basmati rice with a 1: 1.5 cup ratio and sona masoori 1:2 ratio. I will soon try with brown rice and update here. Yes, we are used to having soft rice pudding if you have heard about Indian Kheer. But let me tell you this one is thicker than that. The starch of arborio thicken the pudding considerably, I think that might be the catch.
hi Khushboo…i don’t have IP. I guess I can make it on gas too but at what point do I add apple
Hi Rajal, you can add it all together. The apples will just melt to create a nice sauce.
Hi, we have allergies to coconut here. Would I be able to do this with almond milk or oat milk? Thanks!
Yes you may use it. But stick to risotto rice if doing so as risotto rice has a creamy texture. You may add some soaked blended cashew cream towards the end after pudding is done for more creaminess if using oat or almond milk.
This is an excellent recipe. It’s a great recipe to set up the night before with an 8-hour delay, so that it’s hot and ready to eat when you wake up. I personally think that the extra soaking time in the coconut milk was good for the texture of the sticky rice that I used and the end result was PERFECT.
Sounds great Corey. Thank you for sharing this method with me and my readers.
I made a double batch of this for Xmas. We have vegans and gf people. I did not double the apple because it seemed to be plenty. 2 stores were out of Arborio rice so I used Basmati. It turned out so much darker than your pictures but tastes great, SO said to add maple syrup after cooking. The spices and dates all being brown is my guess. Tomorrow we test it on the family. Cheers!
Oh great Anisa . Hope your family likes it.
can this be made the previous day for a party?
Yes Y i .You can make it up to 3 days in advance. It will thicken a bit next day. You can always stir in few tablespoons desired milk to get back the consistency.
Made it with sweet brown rice and added some dried cranberries and it was awesome! I set it all to cook the night before so it soaked all night and cooked in the morning. Soaked almonds made a perfect topping. Thanks for this great recipe!
Wow sounds fantastic Corey. I am glad you adjusted the recipe to your preference!
Ok so my girlfriend is vegan. I made this for her and she went crazy .. haha.. so good really even I liked it . Cheers to this easy recipe.
Any idea of cook time using short grain brown rice? Thank you!
Short grain brown rice needs more time to cook . You may make the rice first and then make the pudding . On porridge mode for 15 minutes by adding only cooked rice ,coconut milk ,apples, dates and flavoring. I will have to test this recipe with uncooked brown rice. Will update once I test it.
Can this be made over gas stove/oven?
Yes Isha you can make this pudding in a heavy bottom pan on a stove top. I will update the post with instructions in sometime.
This looks great- any idea what cook time would be for short grain brown rice?
Just made this- super easy, super fast, was really good I might add chopped walnuts too. This was perfect for a crisp fall day. I ran out of dates and used a splash of maple syrup per your suggestion,m
Walnuts sound delish Sara. I am glad you like the recipe. We will be making this rice pudding all fall long too!!