Instant-Pot Dairy Free Coconut Rice Pudding

There are a couple of things worth noting right from the get-go. 1) I’m a self-diagnosed instant-pot obsessive; 2) I did not know I was a lover of rice pudding until quite recently (like literally two weeks ago), and 3) the gorgeous cotton flour sack tea towel with the blue trim (that matches my tiny Creuset pots so beautifully) is hand made by Dot and Army (an excellent source of eco-friendly napkins, tea towels, etc.). Okay. With the preliminaries out of the way, let me tell you about this pudding.Rice pudding, I have come to learn, is the ultimate comfort food (instant pots tend to do pretty well with soft foods of the comfort variety) and when made with full-fat coconut milk, it is dairy free, and yet super creamy. This recipe calls for sushi or arborio rice, and so the final pudding has some texture and is a bit toothsome, which I love. I love to serve it with a dollop of cinnamon whipped cream and a final sprinkle of cinnamon on top. My recipe calls for an egg and a yolk (for richness) and brown sugar (for the mollasses-y vibe it always imparts). I love serving this warm or room temp. Finally, because this pudding is made in the instant pot (or a stove top pressure cooker) it takes a third of the time to prepare and there is no time on task (ie: no stirring – except for a bit when you temper the eggs). In short, because “tis the season,” might I suggest you, a) purchase an instant pot for your self (read this if I have failed to convince you), b) purchase some tea towels for a friend, and c) make you and said friend some coconut rice pudding. Happy happy.

Instant Pot Dairy-Free Coconut Rice Pudding
  1. 3 cups full-fat coconut milk
  2. 1/3 cup light brown sugar
  3. 1/2 cup sushi or arborio rice
  4. 1/4 teaspoon salt
  5. 1 egg
  6. 1 yolk
  7. 2 teaspoons pure vanilla extract
  8. For the whipped cream
  9. 1 cup heavy cream
  10. 1/8 tsp cinnamon, or more to taste
  11. 2 tablespoons confectioners' sugar
  12. 1/4 tsp pure vanilla extract
  13. Extra cinnamon for sprinkling
  1. Pour the coconut milk into the instant pot. Add the sugar and select the saute function. Heat the milk and sugar until the sugar melts. Once melted, cancel the saute function, add the rice and salt, lock the lid in place, and select manual high pressure for ten minutes. Make sure the knob on the lid is in the "sealing" position.
  2. When the program ends and the machine beeps, unplug it and allow the pressure to release naturally. Once released, whisk the egg and yolk in a small bowl and slowly add up to a cup of the hot milky rice to the egg/yolk, whisking constantly while you do so.
  3. Once the egg mixture has warmed, plug the instant pot back in, select the saute function, and slowly pour the egg mixture into the pudding whisking constantly. The mixture will thicken and begin to bubble. Once bubbling vigorously, remove the pot and add the vanilla. Transfer the pudding to a serving dish, and let cool while you make the whipped cream.
  4. To make the whipped cream
  5. Place the cream, cinnamon, confectioners' sugar, and vanilla together in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl, and with a hand mixer, whisk the cream until medium to stiff peaks form. Serve the pudding with a dollop of whipped cream and a sprinkle of cinnamon.
Jessie Sheehan Bakes