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Enjoy this Thai Coconut Vegan Rice Pudding that is naturally gluten-free and easily made in the rice cooker or Instant Pot for a quick and easy treat the whole family will love.
Cooking With an Instant Pot
I swear, now that I work from home most of the time, my days all seem to melt together. I never know the date, and I’m lucky enough to know the days of the week.
So we are going to keep it cool with this months recipe theme:
Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker
Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker. (If you have none of these, use the microwave, rice cooker or another keep-cool appliance.)
But I’m a Minimalist…
As I get older, each day I turn more and more into a minimalist.
I hate clutter and I hate useless things that take up space in my home, especially on the kitchen counter. Which is why I did not get an Instant Pot or a pressure cooker for the longest time.
I even had the microwave built into our pantry so I could hide it behind closed doors!
So when my husband, equal parts chef and hoarder, bought me an Instant Pot for my birthday, I was none too thrilled.
“We barely eat dinner”, I complained. Well, let me tell you, its been a year later and I freaking love that thing
Rice Pudding in the Instant Pot
I know, I know, cooking rice the traditional way is not that hard.
But it is!
You have to stir it, you have to make sure it never bubbles over, you have to make sure it doesn’t burn to the bottom of the pan, and you actually have to pay attention to it.
I’ve been spoiled to see how easy this is and now I can never go back. You literally put the rice and the water inside the pot, close the door, push the button and walk away.
Now that makes me happy. And it cooks perfectly every time, no more al dente rice
So the Instant Pot gets to stay in my kitchen.
If you don’t have an Instant pot, you can still make this recipe the old fashioned way.
Rice Pudding Recipe Inspitation
Next month is also the one year anniversary of my Grandma June’s passing, and as I get closer to the date I can’t help but think of her more.
She was the one who inspired me to pursue my dreams in business and to put myself out there, always believing in me and my ideas. She more than anyone would be proud to know I am launching my dream project soon.
Thai Coconut Vegan Rice Pudding
Grandma June is the one who created my love for rice pudding. Of course, ours was always from the diner, not quite healthy or gourmet, but amazingly delicious none the less.
I’m sure she would love my version just as much, even more if I had made it for her.
Now if you haven’t noticed, I’m kind of obsessed with turmeric and purposefully add it to just about anything and everything and this recipe is no exception.
Combined with the coconut milk, ginger, and cinnamon this rice pudding now has a slightly tropical flavor with the familiar comforts of the traditional version.
Lightened up with golden raisins, my version rice pudding is just as good served cold as it is warm and serves well in both the winter and summer months.
You can always feel free to add more raisins and even some toasted coconut to the top for added texture and flavor. Edible flowers are optional.
I am so thankful for the time I had with my Grandma June and miss her like crazy everyday!
I love finding small ways to remind me of her, and I think that cooking is a great way for many of us to feel connected to special memories or happy times in our life.
Food has an amazing ability to bring us together as friends and family ♥
- 2 cups dry asmine rice
- 4 1/2 cups unsweetened coconut milk, divided
- 2 tablespoons coconut cream
- 2 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup golden raisins
- In an Instant Pot, combine the dry jasmine rice and 3 1/2 cups of the coconut milk beverage.
- Lock the lid in place, select high pressure for 3 minutes cook time.
- When the 3 minutes are up, turn off the Instant Pot and use a natural pressure release for 10 minutes.
- After 10 minutes, release any remaining pressure with a quick pressure release as needed.
- Once the rice is ready, stir in the coconut cream, maple syrup, ground cinnamon, turmeric, ginger, vanilla and coconut extract and golden raisins.
- Note* This recipe includes and extra 1 cup of coconut milk beverage. This is for you to use at your own discretion, depending on how thick or runny you like your rice pudding. Everyone likes it different, so make it however you will enjoy it the most.
- Garnish with more golden raisins as desired.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving:Calories: 141 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 26g Fiber: 1g Sugar: 11g Protein: 2g
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Welcome! I’m Emily Kyle, a nationally recognized media registered dietitian nutritionist & holistic cannabis practitioner providing holistic health care for those living with autoimmune and inflammatory conditions. To help you, I offer food sensitivity testing, cannabis education, and this blog which provides free resources including anti-inflammatory recipes, holistic health, wellness and nutrition related articles, and evidence-based cannabis education.