An Instant Pot rice pudding recipe made dairy-free with minimal pantry ingredients. This easy rice pudding recipe is vegan (no eggs required!!), hardly any effort to prepare in the pressure cooker, is thick and creamy and the perfect dessert to share with the whole family.
This post includes instructions on how to make traditional rice pudding (or arroz con leche) using milk and condensed milk.
Rice pudding is one of those desserts I tend to forget about and then rejoice when I remember its existence. Thick, creamy, perfectly sweet and cinnamony with a nice little chew…it’s a pudding lover’s dream!
Many countries have their own take on rice pudding. For instance, arroz con leche in Mexico and South American countries, Kheer in India, Philippino Biko, and Guatemala, Japan, Sweden, Germany, Newfoundland, Greece, and Portugal all have a unique take on the dessert.
In case you have never tried rice pudding, I’ll give you the quick run down. Made with white rice, milk, sugar, cinnamon, and sometimes raisins, the pudding has a thick texture from the combination of milk and starch from the rice in addition to a bit of a chewiness. You could compare the concept to tapioca pudding, but with rice instead of tapioca pearls.
Rice pudding is traditionally served chilled, but it can also be served warm. I recommend preparing the recipe in advance to allow for chill time.
In order to make dairy-free rice pudding, I use full-fat canned coconut milk and use pure maple syrup instead of sugar. I have provided options to change up the milks and sweeteners later in the post.
Rice pudding is so incredibly easy to make and is fun to share with friends and family, AND it is even easier to make it in the Instant Pot than the stove top. It is a wonderful dessert that can be enjoyed any time of the year, and is awesome for celebrating Cinco de Mayo (although be sure to call it “arroz con leche,” or in this case, “arroz con leche de coco.” 😉