Instant Pot Rice Pudding

This indulgent but easy rice pudding is so simple to make in a pressure cooker for a healthy dessert

Prep: 6

Cook: 28

Total: 34

Yield:6

Equipment

Instant Pot or pressure cooker

Ingredients

3 cups almond milk
⅔ cup rice basmati or white, rinsed
½ cup maple syrup
½ teaspoon salt
2 tablespoons butter
½ cup raisins
½ teaspoon cinnamon
1 ½ teaspoons vanilla extract
zest of ½ lemon plus extra if desired

Instructions

Combine milk, rice, maple syrup, cinnamon, butter, and salt in Instant Pot, then close and lock lid. Select high pressure and set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Natural release for 10 minutes then quick release remaining pressure. Unlock and remove the lid. Stir in vanilla extract, lemon, and raisins. Serve hot or cold.

Notes

Ingredient notes: The lemon zest adds a fragrant quality to the pudding, but doesn't make it taste "lemony."
Plain rice pudding: Omit cinnamon.
Vegan: Substitute the butter for a vegan butter.
Thinner pudding: Add extra milk after adding raisins. Note that pudding will thicken after cooling.

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik