Blueberry Lemon Poppy Cake
Chai Rice Pudding
| By : |
Lawyer, cook at heart and creator of the (secretly) healthy recipe blog The Simple Life.
| Cook Time | 13 Minutes |
| Servings |
5 Portions
|
Ingredients
- 1 cup white rice
- 4 cups unsweetened almond milk
- 3 tbsp honey (for vegan version use palm or agave honey)
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- ½ tsp cardamom powder
- ½ tsp anise powder
- ½ tsp salt
For garnish:
- Chopped pistachios to taste
- Dehydrated roses to taste
Ingredients
For garnish:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Add all the ingredients to the Instant Pot® bowl (except for the garnishes).
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
- When done cooking, press Cancel and turn the steam release valve to Venting. Once all the pressure has been released, open the lid of the Instant Pot®.
- Press Saute and set time to 3 Minutes. Cook, stirring frequently, until the dish has the desired consistency.
- Optionally, serve garnished with chopped pistachios and crushed rose petals.
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