Brown Rice Pudding

Who doesn’t love brown rice pudding?! This dessert is so easy to make in your Instant Pot. Ready in just 15 minutes, it will become your go-to dessert anytime of the year.

Want to satisfy that sweet tooth craving instantly?

Well, it doesn’t get any more instant than making it in the Instant Pot!

In just 15 minutes, you will be savoring it’s delicious flavors.

A quick look at the ingredients

Here is what you will need to make brown rice pudding:

• ½ cup Brown Rice
• 1 cup Water
• 1 cup Coconut Milk
• 2 Tbsp Cream of Coconut (Affiliate Link)
• 1 tsp Cinnamon Powder
• ½ tsp Nutmeg
• ¼ cup Cubed Mangoes (for topping, optional)
• 1 Tbsp Dark Chocolate Shaved or Cubed (for topping, optional)

Equipment:

• Instant Pot(Affiliate Link)
• Can opener
• Chopping knife and board

🍅 Handy Tip: You can use leftover brown rice from a previous meal. Just add about 1 tsp of water to 1 cup of cooked brown rice . Then, mix in the other ingredients, add the toppings and serve!

Instructions

1. Place your ½ cup of brown rice into the instant pot container
2. Add the 1 cup of water to the rice and stir well
3. Close the Instant Pot lid and plug it in
4. Choose the “Rice” option and also remove the “Keep Warm” option
5. While it is cooking (should take about 8 minutes), add the coconut milk, coconut cream, cinnamon powder and nutmeg into a bowl
6. Whisk the ingredients and set aside.
7. Gently open the instant pot lid when it’s ready.
8. Add the coconut milk mixture and mix well.
9. Close the lid and set it to keep warm.
10. Serve after 10 minutes. Top with mangoes or chocolate.

👩‍🍳 Substitution tip: You can always use about 2tsp of pumpkin spice seasoning instead of the cinnamon and nutmeg in this recipe. Saves you time and measuring.

Brown Rice vs White Rice

Traditionally, rice pudding is made with white rice. If you are going with the white rice method, then choose your rice wisely. Indian rice pudding (Kheer) is made using Basmati rice. For this recipe, you can use any short grain rice.

I prefer brown rice pudding because it is healthier than white rice. That’s mainly because it’s less processed then white rice.

Also, brown rice has more fiber than white rice.

Answering common questions

🍅 Handy Tip: Buy your brown rice in bulk from bulk food stores or Indian grocery stores because it is so much cheaper.

Storage

• To refrigerate leftover pudding, transfer to glass containers with lids and refrigerate

• For freezing, make sure the rice pudding is cooled to room temperature. Transfer leftovers to freezer friendly containers and put it in the freezer. It’s not going to taste great because coconut milk doesn’t freeze well. So, use it up within a week of freezing it.

Toppings for brown rice pudding

• Raisins (golden raisins are better, but you can always use regular raisins in a pinch)
• Pecans
• Berries
• Peaches
• Bananas
• Avocados

🍅 Handy Tip: You can use pecan pieces instead of whole or pecan halves. The pieces keep the texture of pudding.

You may also like these recipes

• Have you tried Instant Pot Apple Butter? So easy to make.
• What’s the fastest way to cook frozen peas? In the Instant Pot, of course!
• Make keto friendly cauliflower rice with cilantro lime flavors in your Instant Pot.
• Sometimes, all you need is a blueberry crumble!
• A pudding right out of Italy! Try this awesome budino recipe by Pass The Sushi.

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Instant Pot Brown Rice Pudding

Rini

Who doesn’t love brown rice pudding?! This dessert is so easy to make in your Instant Pot. Ready in just 15 minutes, it will become your go-to dessert anytime of the year.

Print Recipe Pin Recipe Save Saved!

Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Course brunch, Dessert

Cuisine American

Servings 2 people

Calories 540 kcal

Equipment

• 1 Instant Pot

Ingredients

  

• ½ cup brown rice uncooked
• 1 cup water
• 1 cup coconut milk
• 2 Tbsp cream of coconut
• 1 tsp cinnamon powder
• ½ tsp nutmeg
• 1½ Tbsp coconut sugar adjust this amount if using mango and chocolate toppings.

For topping (optional)

• ¼ cup mangoes cubed
• 1 Tbsp dark chocolate roughly chopped

Instructions

 

• Place your brown rice into the instant pot container
  ½ cup brown rice
• Add the water to the rice and stir well
  1 cup water
• Close the Instant Pot lid and plug it in
• Choose the "Rice" option and also REMOVE the "Keep Warm" option
• While it is cooking (should take about 8 minutes), add the coconut milk, coconut cream, cinnamon powder and nutmeg into a bowl
  1 cup coconut milk, 2 Tbsp cream of coconut, 1 tsp cinnamon powder, ½ tsp nutmeg
• Whisk the ingredients and set aside.
• Gently open the instant pot lid when it’s ready.
• Add the coconut milk mixture and mix well.
• Close the lid and set it to keep warm.
• Serve after 5 minutes. Top with mangoes or chocolate.
  ¼ cup mangoes, 1 Tbsp dark chocolate

Notes

– You can use pecan pieces instead of whole or pecan halves. The pieces keep the texture of pudding.

– Buy your brown rice in bulk from bulk food stores or Indian grocery stores because it is so much cheaper.

– You can always use about 2tsp of pumpkin spice seasoning instead of the cinnamon and nutmeg in this recipe. Saves you time and measuring.

– You can use leftover brown rice from a previous meal. Just add about 1 tsp of water to 1 cup of cooked brown rice . Then, mix in the other ingredients, add the toppings and serve

Keyword Instant Pot recipe, Vegan Thanksgiving Dessert

Version 1 of this recipe

This post was originally posted on December 15th, 2017 at 3:04pm. It was updated on November 18th, 2022. Originally, it was made in a generic pressure cooker. It was updated in November 2022 with instructions on making it in a regular Instant Pot. The images were edited to with new text and content now contains useful recipe information.