This healthy instant pot brown rice pudding recipe has all the flavors of the creamy rice pudding recipe you grew up loving, but it’s dairy-free, gluten-free, refined-sugar-free, and 21 Day Fix approved, of course!
1 cup brown rice
1 1/2 cups water
1 1/2 cups of unsweetened vanilla almond milk
1/4 cup canned coconut milk – use the thick, creamy part of the milk
½ tsp cinnamon (plus more for topping)
1 T vegan butter (or regular if not DF)
1 tsp vanilla
1 egg, beaten well
4T of maple syrup, coconut sugar, raw sugar or any combination of the these (or more to taste…I love it most with raw sugar)
Topping ideas – Dried fruit, berries, nuts, nut butter
- Place 1 cup of brown rice in your Instant pot, along with water and almond milk, vanilla extract, and a sprinkle of Himalayan or sea salt. Lock lid and set to manual or porridge for 25 minutes. After cook time, do a natural release.
- Once it’s safe to unlock your IP, remove lid and stir rice. Set pot to saute and stir in canned coconut milk, sweetener, butter, and cinnamon.
- Slowly whisk in the beaten egg, stirring continuously until all of the egg is added and pudding further thickens. Remove inner pot from heat immediately and allow pudding to cool a bit before serving.
- Serve warm or cold with a sprinkle of cinnamon and your favorite toppings. So yummy for breakfast with a drizzle of peanut butter (just sayin).
Each serving is 3/4 yellow, 3/4 tsp, negligible blue, and 2 sweetener teaspoons
No treat swap required for this!
- Serving Size: 1/2 cup
Keywords: Instant Pot, Instant Pot Dessert, Gluten-free, Dairy-free, Healthy Dessert