Healthy Instant Pot Brown Rice Pudding
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!
Servings: 6 servings
Calories: 212kcal
Ingredients
- 1 cup brown rice
- Salt
- 1 1/2 cups water
- 1 1/2 cups unsweetened vanilla almond milk
- 1/4 cup canned coconut milk use the thick, creamy part of the milk
- ½ teaspoon cinnamon plus more for topping
- 1 tablespoon butter, vegan butter, or ghee
- 1 teaspoon vanilla extract
- 1 egg beaten well
- 4 tablespoons maple syrup, coconut sugar, raw sugar, or any combination of these can add more to taste. I love it most with raw sugar.
- Optional topping ideas - Dried fruit, berries, nuts, nut butter
Instructions
- 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).
Notes
21 Day Fix: 3/4 YELLOW, 3/4 TSP, trace BLUE, 2 sweetener TSP (per serving)
WW: 6 points (per serving) [Calculated using maple syrup and without optional toppings]
Nutrition
Serving: 0.5cup | Calories: 212kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 114mg | Potassium: 153mg | Fiber: 2g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 1mg