Rice pudding isn’t something I make often, because I prefer to not stand and mind a pot for a long time if I don’t have to. I finally tried out making it in our 6 quart Instant Pot…and well, we might be eating a lot more of it! Now then, the key is not using bigger than a 6 quart, otherwise you could easily get the scorch warning with a 8 quart.
Instant Pot Vegan Rice Pudding
- 1 cup uncooked arborio rice
- 3 cups unsweetened barista oat milk
- ½ cup pure maple syrup
- ½ cup dried cranberries
- 2 tsp ground cinnamon
- Pinch fine sea salt
Add all ingredients into a 6 quart Instant Pot, stir well. Seal the lid, locking into position.
Press “pressure cooking” or “manual”, set for 6 minutes time.
When cooking is complete, let release for 7 minutes, then manually release the pressure (I cover the vent with a clean towel, in case of any sputtering).
Open up and stir well.
Can be enjoyed hot or chilled (stir before serving).
PS: Top with a little shredded coconut on top when warm……