This vegan rice pudding recipe is simple to make in an Instant Pot for a gluten-free, dairy-free, egg-free
- 3 cups almond milk
- ⅔ cup jasmine rice, rinsed
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
1. 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.
2. 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.