Chai Spiced Rice Pudding
By :Vegan Instant Pot Cookbook By Nisha Vora
vegan
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The one saving grace of winter is being able to enjoy cozy comfort foods without any guilt. Like this chai spiced rice pudding. It has the flavors of a warming cup of chai and the sweet richness of traditional rice pudding. For a luscious texture, I recommend using a rice that is labeled medium- grain rice, which has the perfect amount of starch to thicken the pudding while keeping it creamy but not sticky.

While this pudding is sweet enough for dessert, it’s healthy enough for breakfast. Your options for topping are endless, but I love something crunchy like toasted nuts for a contrast in textures. It’s also fabulous with stewed plums or the Roasted Grapes.
vegan
Votes: 2
Rating: 5
Rate this recipe!
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
4 Servings
Ingredients
RICE PUDDING
  • 1 cup medium-grain rice
  • 1 1/2 cups unsweetened plain almond milk or other nondairy milk (use soy or oat milk for a nut-free option)
  • 1 cup canned full-fat coconut milk well stirred
  • 1 cup Water
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp freshly grated or ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp no-added-sugar almond butter
  • 1 tbsp pure maple syrup or coconut sugar
  • 4 soft Medjool dates pitted and roughly torn into pieces
ROASTED GRAPES (OPTIONAL)
  • 1 bunch of seedless grapes
  • olive oil
  • Kosher salt or sea salt
  • leaves fresh thyme
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
4 Servings
Ingredients
RICE PUDDING
  • 1 cup medium-grain rice
  • 1 1/2 cups unsweetened plain almond milk or other nondairy milk (use soy or oat milk for a nut-free option)
  • 1 cup canned full-fat coconut milk well stirred
  • 1 cup Water
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp freshly grated or ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp no-added-sugar almond butter
  • 1 tbsp pure maple syrup or coconut sugar
  • 4 soft Medjool dates pitted and roughly torn into pieces
ROASTED GRAPES (OPTIONAL)
  • 1 bunch of seedless grapes
  • olive oil
  • Kosher salt or sea salt
  • leaves fresh thyme
vegan
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. If making the roasted grapes, preheat the oven to 450ºF.
  2. Make the rice pudding: Place the rice, almond milk, coconut milk, water, vanilla, salt, cinnamon, ginger, cardamom, nutmeg, cloves, almond butter, maple syrup, and dates in the Instant Pot and stir to combine.
  3. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting at high pressure and set the cook time to 10 minutes.
  4. Meanwhile, prepare the roasted grapes: Spread the grapes out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and thyme leaves and gently toss with your hands. Bake until the grapes just begin to burst, 8 to 9 minutes.
  5. Once the 10-minute timer on the Instant Pot has completed and beeps, allow a natural pressure release for 5 minutes and then switch the Pressure Release knob from Sealing to Venting to release the remaining steam.
  6. Open the pot and stir the rice pudding thoroughly. There may be some extra liquid on top, but once you stir it, the liquid will incorporate into the rice and thicken up. Transfer the rice pudding to bowls and serve each bowl with the roasted grapes, if desired.
Recipe Notes

gluten-free, nut-free option, soy-free, refined sugar-free

11 replies
  1. JW
    JW says:

    Is it really 3 1/2 cups of liquid for only one cup of rice? That ratio seems off… Otherwise this recipe sounds delicious and I plan on trying it.

  2. Nisha Vora
    Nisha Vora says:

    Hi JW, the milks are very creamy, so they thicken the starchy rice (it won’t be watery)! Also, you can give the rice a quick rinse if you’d like – it shouldn’t change the recipe!

  3. JW
    JW says:

    You’re right. It turned out perfectly. I did rinse it and used soy milk instead of almond milk. Thanks!

  4. Anna
    Anna says:

    Could I somehow make this using a chai tea bag? I don’t have the spices but I have chai tea bags.

  5. Nisha Vora
    Nisha Vora says:

    Hi Anna, I’m the author of the recipe. You could try brewing a really strong cup of chai (several chai tea bags) and replace the 1 cup water with 1 cup of the strongly brewed chai. I hope that works out!

  6. Pete Sut
    Pete Sut says:

    Oddly this recipe doesnt come up in a search for vegan rice pudding. Made recipe based on 8 servings using leftover basmati rice. Adjusted for less liquid accordingly: only 2 cups oat milk and no water at all. (Oh, and just a whole can of coconut milk, slightly less than 2 cups) Since I was uncertain this would work I used saute setting and watched and stirred. About 5 burn notices later (just stir and restart) we have some awesome rice pudding!

  7. Pete Sut
    Pete Sut says:

    When using cooked rice as I mentioned below, the final number of servings was about 4, so you could probably reduce spices by half.

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