Instant Pot Vegan Rice Pudding

Ingredients and Weight:

• 1 cup brown rice, rinsed
• 4 cups unsweetened plant-based milk (almond, soy, cashew, etc.)
• 1/2 cup vegan butter, softened
• 1/2 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)

Preparation Time:

15 minutes

Cooking Time:

12 minutes high pressure + 10 minutes natural release

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In the insert of an Instant Pot, combine the rinsed brown rice and plant-based milk.
2. Add the softened vegan butter, maple syrup, cinnamon, nutmeg, and salt. Stir well.
3. Add the raisins, if desired.
4. Secure the lid and set the valve to "Sealing." Cook on high pressure for 12 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 10 minutes before releasing the remaining pressure manually.
6. Remove the insert and stir the rice pudding well. Serve warm or chilled.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 5g
• Calcium: 100mg
• Iron: 2mg

Dish Characteristics:

• Creamy and comforting
• Slightly sweet with a hint of spice
• Perfect for breakfast, lunch, or dessert
• Gluten-free and vegan

User Comments:

• "This rice pudding is amazing! I used cashew milk and it was so creamy and delicious."
• "I love the warm and cozy spices in this dish. Perfect for a cold day."
• "I added some fresh berries on top and it was the perfect touch of sweetness."

Special Precautions and Tips:

• Be sure to rinse the brown rice thoroughly before cooking to remove any starch.
• You can use any unsweetened plant-based milk you prefer.
• If you don't have vegan butter, you can substitute with 1/4 cup vegetable oil.
• Serve the rice pudding with your favorite toppings, such as fresh berries, nuts, or a sprinkle of cinnamon.