Instant Pot Chai Spiced Rice Pudding - haven't tried yet

By jeff and alli -

Serves 4

 Ingredients:

1 cup medium-grain rice

1.5 cups unsweetened non-dairy milk

1 cup full fat coconut milk, stirred well

1 cup water

1 tsp vanilla extract

1/8 tsp kosher salt

2 tsps ground cinnamon

1 tsp ground ginger

1/2 tsp cardamom

1/4 tsp nutmeg

1/8 ground cloves

2 tablespoons no added sugar almond butter

1 tablespoon pure maple syrup or coconut sugar

4 soft medjool dates, pitted and roughly torn or chopped into pieces


Optional: pecans or walnuts, pomegranate seeds for topping


Instructions-

1. Place the rice, non-dairy milk, coconut milk, water, vanilla, salt, cinnamon, ginger, cardamom, nutmeg, cloves, almond butter, maple syrup and dates in the instant pot.  Stir to combine.  

2. Secure the lid and set the pressure release to sealing.  Select the pressure cook setting at high pressure and set the cook time to 10 minutes.

3. Once the 10 minute timer beeps, allow a natural pressure release for 5 minutes and then vent to release rest of the steam.


4. 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 pudding into bowls and top with desired toppings. 

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