EASY in the Instant Pot – – Dairy-Free and Sugar-Free!
- 1 c. basmati rice
- 1½ c. water
- ¼ tsp salt
- In Instant Pot, combine rice, water and salt. Lock lid on.
- Select Manual (high) for 3 minutes cooking time.
- When beeper goes off, use a natural pressure release for 10 minutes. Use quick release for any remaining pressure.
- Leave the rice in the Instant Pot and add the rest of the ingredients (following the pudding directions).
- 1 c. canned coconut milk*
- ¾ c. water
- ½ c. Fiber Yum**
- 2 eggs
- ½ tsp vanilla
- ½ – 1 c. canned coconut milk*
- cinnamon stick, optional
- optional ingredients***
- Mix 1 c. coconut milk, water and Fiber Yum into rice. Stir to combine.
- In small bowl, mix, eggs, vanilla and ½ to 1 cup coconut milk (depending on how thick you like your pudding – – you can always add more). Mix well.
- Pour egg mixture through a strainer into the rice mixture. There will be a bit of ‘sludge’ left in strainer, toss out if you want a very smooth pudding. If in a hurry, just mix it all in.
- Add cinnamon stick if you like the flavor.
- Select sauté on the Instant Pot and cook, stirring constantly until mixture comes to a boil/simmer.
- Turn off heat and remove container from the Instant Pot base. Pudding thickens as it cools.
* I use the Thai brand coconut milk (in a can) – full fat for the health benefits. You could use low fat. I open the can, put all the contents in a small blender and pulse just until blended. This makes it easier to blend.
** Fiber Yum is a wonderful 0 sugar sweetener made from plant starch. It is not artificial, not as sweet as sugar. I use it often and describe it in the Sweetener Section in my Chocolate & Everything Else Cookbook. Order Fiber Yum on Amazon.
You could add currants, raisins or nuts once it is cooked. I made the lemon flavor by sprinkling lemon zest on top and stirring some Lemon Balsamic Vinegar into finished product. You could use lemon juice (to taste) instead.
For chocolate, I stirred in Enjoy Life mini chocolate chips while it was warm.
For ‘whipped cream’, you can use regular diary cram, or make whipped coconut cream.
Makes 6-8 servings