Time: 1 hour, 5 minutes (10 minutes prep time, 10 minutes cook time, 10
minutes natural release, 5 minutes simmer time, 30 minutes cool time)
This isn’t your grandmother’s rice pudding, no offense to her. Instead of
white rice, we go with brown rice, which has more nutrients like fiber and
protein. To up the creaminess factor, there’s pumpkin puree, and your
pudding ends up tasting like pumpkin pie.
3 cups almond milk
1 cup pumpkin puree
1 cup brown rice
1 stick cinnamon
½ cup maple syrup
½ cup water
½ cup chopped pitted dates
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
⅛ teaspoon salt
1. Pour boiling water over your rice and wait at least 10 minutes.
3. Pour milk and water in your pressure cooker.
4. Turn on cooker to sauté and when boiling, add rice, cinnamon, salt,
5. Close and seal lid.
6. Hit “manual” and cook on high pressure for 10 minutes.
7. Hit “cancel” when the timer goes off and wait for the pressure to
8. Add pumpkin puree, maple syrup, and pumpkin spice.
9. Turn sauté back on and stir for 3-5 minutes until thick.
10. Turn off cooker.
11. Pick out cinnamon stick and add vanilla.
12. Move pudding to a bowl and cover in plastic wrap, so the plastic
touches the top.
13. Wait 30 minutes to cool.
14. Serve warm or chilled.
Nutritional Info ( ⅙ recipe):
Total calories: 193