This vegan rice pudding is simple to make in an Instant Pot for a gluten-free, dairy-free, egg-free dessert.
Ingredients
- almond milk: 3 cups
- jasmine rice, rinsed: 0.66667 cup
- granulated sugar: 0.33333 cup
- salt: 0.5 tsp
- ½ teaspoons vanilla extract: 1 piece
Metric Conversion
Stages of cooking
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Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.
