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.
Place your brown rice into the instant pot container
1/2 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, 1/2 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.
1/4 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
Nutrition
Calories: 540kcal
Keyword Instant Pot recipe, Vegan Thanksgiving Dessert