Name: Chai Spiced Rice Pudding
Prep time: 5 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: Modern
Ingredients: 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); 1 bunch of seedless grapes; olive oil; Kosher salt or sea salt; leaves fresh thyme

Chai Spiced Rice Pudding

By :Vegan Instant Pot Cookbook By Nisha Vora

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.

Course

Dessert

Cuisine

Modern

Difficulty

Medium

Browse Category

Dessert, Kid-Friendly, Rice & Pastas, Side Dishes, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Almond Butter, Almond Milk, Cinnamon, Coconut Milk, Dates, Ginger, Maple Syrup, Nutmeg, Rice, Vanilla

Keyword

dessert, dessert recipe, instant pot dessert, instant pot dessert recipe, instant pot recipe, instant pot vegan recipe, instant pot vegetables, pressure cooker recipes, rice pudding, vegan, vegan recipes

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

Course

Dessert

Cuisine

Modern

Difficulty

Medium

Browse Category

Dessert, Kid-Friendly, Rice & Pastas, Side Dishes, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Almond Butter, Almond Milk, Cinnamon, Coconut Milk, Dates, Ginger, Maple Syrup, Nutmeg, Rice, Vanilla

Keyword

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

Instructions

If making the roasted grapes, preheat the oven to 450ºF.
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.
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.
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.
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.
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

https://amzn.to/2GZU3jl

Vegan Instant Pot Cookbook By Nisha Vora

The Vegan Instant pot Cookbook: A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vorashares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen. About Nisha: Nisha Vorais a food blogger, photographer, and author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (June 2019, Avery). After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, a popular vegan Instagram account,blog, and YouTube channel.