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Dairy Free Rice Pudding. Photo: \u00a9 2020 by Michelle Smith and Jennifer Skog.<\/p><\/div>\n
Dairy-Free Rice Pudding<\/h3>\n
Makes 4 to 6 servings<\/p>\n
- \n
- \u00bd cups Arborio rice<\/li>\n
- Pinch of salt<\/li>\n
- 2 large eggs<\/li>\n
- 2\u00bd cups full-fat coconut milk<\/li>\n
- \u00bd cup pure maple syrup<\/li>\n
- 1\u00bd teaspoons pure vanilla extract<\/li>\n
- \u00bd teaspoon ground cinnamon<\/li>\n
- \u00bd cup raisins<\/li>\n<\/ul>\n
Combine the rice, salt, and 1\u00bd cups water in the Instant Pot. Set it to Manual, lock the lid into place, and cook for 4 minutes. Let the pressure release naturally.<\/p>\n
Whisk together the eggs, coconut milk, maple syrup, vanilla, and cinnamon in a large bowl. Set the Instant Pot to the Saut\u00e9 function and, while stirring continuously, slowly pour in the egg mixture. When the pudding starts to bubble, turn off the Instant Pot and stir in the raisins. Transfer the pudding to a glass container and let cool. It will thicken as it cools.<\/p>\n
Cover and store in the refrigerator for up to 5 days.<\/p>\n
TIP: The rice pudding will continue to absorb liquid and thicken up as it cools and during storage. To make it creamy again, simply pour it into a skillet, add a bit of coconut milk, and reheat over medium-low heat. As you stir, add more coconut milk as needed to reach the desired consistency, until it is warmed through.<\/p>\n
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