Vegan Rice Pudding in the Instant Pot – Gluten-Free and No Refined Sugar! – 80 Twenty Nutrition

Vegan Rice Pudding in the Instant Pot – Gluten-Free and No Refined Sugar!

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I’m tardy to the party on the whole Instant Pot craze… but I couldn’t resist getting one on Prime Day. I gotta admit, I’m falling in love with it. It’s fantastic on hot summer days when you don’t want to turn on the oven and you can make almost anything in it. Case in point: I wanted to make a dessert without going out to buy any ingredients and came up with this delicious Vegan Rice Pudding in the Instant Pot! Its loaded with coconut, maple and cinnamon flavor. This dessert is so nutritious, I approve it for breakfast.

Vegan Rice Pudding in the Instant Pot - Gluten-Free, Dairy-Free, No Refined Sugar - recipe by Christy Brissette media registered dietitian and president of 80 Twenty Nutrition in Toronto and California

You can make this recipe using brown basmati rice or white if you prefer. The brown has a bit more texture to it that I really like. Plus, fiber! The Instant Pot makes it super creamy so it’s the texture of sticky rice but softer. Gotta love that “Porridge” button!

Vegan Rice Pudding in the Instant Pot - Gluten-Free, Dairy-Free, No Refined Sugar - recipe by Christy Brissette media registered dietitian and president of 80 Twenty Nutrition in Toronto and California

If you’re making this Vegan Rice Pudding as a breakfast (and I highly recommend you do), make it as is and then the morning of, top it with your favorite nuts, seeds, dried fruit, fresh fruit or jam.

Here are some of my favorite rice pudding/rice porridge toppings…

Vegan Rice Pudding in the Instant Pot - Gluten-Free, Dairy-Free, No Refined Sugar - recipe by Christy Brissette media registered dietitian and president of 80 Twenty Nutrition in Toronto and California

Sometimes the maple syrup comes out WAY TOO FAST. Super delicious, though!

The Best Vegan Rice Pudding Toppings Ever!

    • Cinnamon (I put it on almost everything though)
    • Coconut cream (buy a can of full fat coconut milk and skim the cream off the top. SO GOOD!)
    • Grated apple
    • Pear slices
    • Fresh blueberries
    • Dried cherries
    • Green mango
    • Crushed walnuts
    • Chia seeds
    • Hemp hearts
    • Unsweetened shredded coconut

Vegan Rice Pudding in the Instant Pot - Gluten-Free, Dairy-Free, No Refined Sugar - recipe by Christy Brissette media registered dietitian and president of 80 Twenty Nutrition in Toronto and California

Vegan Rice Pudding in the Instant Pot – Gluten-Free and No Refined Sugar!

Vegan Rice Pudding in the Instant Pot - Gluten-Free, Dairy-Free, No Refined Sugar - recipe by Christy Brissette media registered dietitian and president of 80 Twenty Nutrition in Toronto and California

What are your favorite vegan rice pudding topping additions? Are you on the Instant Pot bandwagon? Let us know in the comments below!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

Vegan Rice Pudding in the Instant Pot - Gluten-Free and No Refined Sugar

This delicious Vegan Rice Pudding in the Instant Pot is loaded with coconut, maple and cinnamon flavor. This dessert is so nutritious, I approve it for breakfast.
Servings 4
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

  • 1 1/2 cups coconut milk (or almond milk)
  • 1 cup water
  • 3/4 cup Brown basmati rice
  • 1 tsp pure vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • pinch sea salt
  • maple syrup to taste

Instructions
 

  • Put your coconut milk, water, rice, vanilla, cinnamon and salt in your Instant Pot. Stir to combine.
  • Put the lid on and close it. Close the vent. Turn on the porridge setting and cook for 20 minutes. Let it depressurize for 10 more minutes. Then press Cancel and open the vent.
  • Once the floating valve drops down, open the lid. Add maple syrup to taste. Sprinkle with your favorite toppings and enjoy!

Notes

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  1. My husband LOVES rice pudding! I usually abstain because dairy isn’t my BFF, but with this recipe we could all enjoy it!

    1. Do it! This coconut version is way tastier. I’ve started putting mango chunks on top and it’s like sticky rice dessert. So yum 🙂

  2. Can you use jasmine rice instead. Looks delicious

  3. Hi there
    I only have an electric pressure cooker with high medium and low settings. Do you know what setting I would use please? Have been looking everywhere for vegan brown rice pudding. Thank you!

    1. Hi Rachelle, great question. I did some reading online and apparently the lower settings on a pressure cooker are good for things like vegetables or eggs that can overcook easily. With rice pudding, that isn’t usually a problem. You’ll get a faster rice pudding with the high pressure setting so I’d try using that. I haven’t done it myself so let me know how it turns out!

      There is so much liquid in this rice pudding and the rice will absorb it to get nice and creamy. If the rice pudding gets too dry, just stir in some almond milk or coconut milk before serving.

      Thanks for reading and let me know if there are any other recipes you’d like to see!

      1. Thank you SO much Christy. I will definitely give it a try in high! Will let you know. Your recipes are truly inspiring. Thank you! Can’t wait to try some.. best regards..

  4. Looks delicious and I just received an instantpot for Christmas! Can you substitute regular brown rice for the basmati brown rice?

    1. Hi Gail, thanks so much! Hope you love the recipe. You can definitely use regular brown rice. Let me know how it turns out.

  5. I was wondering if you used canned coconut milk in this recipe?

    1. Hi Anna, I used coconut milk from a carton (the kind you would pour onto cereal that’s refrigerated). You could use canned coconut milk but it would be much thicker and higher in calories!

  6. I made this last night and while the taste was really good, it came out super thick. Not pudding like consistency at all. Any thoughts?

    1. So happy it tasted good! Because of the fiber in the rice the pudding does thicken up quickly… especially if you have leftovers. Stir in some extra coconut milk after it cooks to thin it out more. Hope that helps 🙂

    2. So happy it tasted good! Because of the fiber in the rice the pudding does thicken up quickly… especially if you have leftovers. Stir in some extra coconut milk after it cooks to thin it out more. Also it turns out thicker if you use canned coconut milk rather than coconut milk from a carton. Hope that helps 🙂

  7. Has anyone tried almond milk instead of coconut for this recipe? (my daughter is allergic to coconut and dairy).
    Thanks!

    1. Hi Pauline, this will absolutely work with almond milk. It won’t be as “creamy” but will still thicken up nicely. Enjoy 🙂

      1. I used almond milkm brown basmati, and cinnamon — it came out brown… not at all yellow like in your image. Am I doing something wrong?

  8. I’m thinking of substituting the rice with riced sweet potato 🙂

    1. Sounds delicious! Not sure what the cooking time will be… let me know how you did it and how it turns out!

  9. I have leftover cooked brown rice…should i cut the liquid and time to cook in half?

  10. I tried it and when adding the cinnamon, the pudding came out brown… not yellow like in your photos. It looks like brown rice and not the yellow rice pudding as shown in your image. What am I doing wrong?