This chai rice pudding recipe combines your favorite chai latte flavors with the cozy comfort of rice pudding. It’s healthy enough for breakfast, decadent enough for a simple dessert, and ready in just 15 minutes using an Instant Pot!
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
My daughter absolutely loves Petit Pot rice pudding. She’s also a big fan of chai lattes, and we enjoy one together every day after school — hers iced, mine hot. So when I saw Nisha Vora’s chai-spiced rice pudding recipe in The Vegan Instant Pot Cookbook, I was excited to combine two of my daughter’s favorite things into one delicious dish.
This warmly spiced, creamy rice pudding combines the flavors of our afternoon chai lattes with the creamy comfort of rice pudding. It is sweet enough for dessert while also being healthy enough for breakfast. And while the recipe below was inspired by Nisha’s, I’ve made a few adjustments to suit my family’s tastes.
Sage Advice: Looking for a classic recipe? This creamy Instant Pot rice pudding tastes a lot like my daughter’s favorite Petit Pot brand.
In This Article
What is Rice Pudding?
Rice pudding is a creamy dessert made from cooked rice, milk or cream, sugar, and flavorings such as vanilla, cinnamon, or nutmeg. The rice is slowly simmered in the milk until it becomes soft and tender, transforming into a pudding-like consistency.
Rice pudding can be served warm or cold, depending on your preference. And you can garnish your dish with a range of toppings like golden raisins, chopped nuts, or a sprinkle of extra cinnamon.
Rice
Medium-grain rice is the best type of rice for rice pudding. Look for varieties like arborio and valencia (used to make risotto) and bomba (used to make paella) when choosing a variety for rice pudding. Unlike long-grain white rice, like basmati rice, medium-grain rice produces moist, tender, slightly chewy grains that stick together, creating a creamy texture when cooked.
Non-Dairy Milk
This recipe uses the one-two punch of canned coconut milk and another plant-based milk. I used almond milk, but you can also substitute soy milk, oat milk, rice milk, or another favorite.
Chai Spices
The spice mixture used to make chai can include a combination of spices. Cardamom is the most common ingredient, and a combination of other spices usually accompanies it. In addition to cardamom, this recipe uses cinnamon, ginger, nutmeg, and cloves — but you can adjust the chai spice blend as desired. Add or substitute star anise, coriander, allspice, or even a dash of ground black pepper for an added twist.
In addition to lending a wonderfully warm, slightly spicy flavor to this dish, the chosen spices also deliver these health benefits:
- Cinnamon is known for its anti-inflammatory and antioxidant properties, which can help lower the risk of heart disease and improve blood sugar control.
- People use ginger to ease nausea and lessen muscle pain and soreness.
- Cardamom has been shown to improve digestion and may help reduce the risk of chronic diseases.
- Nutmeg is rich in anti-inflammatory compounds that may benefit heart health and brain function.
- Packed with antioxidants, clove is also being studied for its potential to support liver health and improve bone strength.
Almond Butter
Although the almond butter in this chai rice pudding recipe only amounts to a few tablespoons, don’t overlook its role in adding a subtle nutty flavor and smooth creaminess to this dish. You can substitute almond butter with another no-sugar-added nut butter in a pinch. However, it may change the taste of the rice pudding slightly.
Sage Advice: If you love almonds as much as I do, use almond extract as a vanilla substitute in the recipe below. Just be sure to use half the amount, because it has a strong flavor.
Maple Syrup
If desired, you can substitute the maple syrup with an equal amount of coconut sugar or vegan brown sugar. And alpha gals who don’t require a vegan diet can also safely substitute an equal amount of honey for the syrup.
How to Make Rice Pudding in an Instant Pot
Making rice pudding in an Instant Pot is a breeze. Simply add all of the ingredients to the pressure cooker. Then, secure the lid and cook on high pressure for 10 minutes. Give the Instant Pot another five minutes to allow for a natural pressure release, then stir and serve with your favorite toppings.
How to Serve Rice Pudding
To serve your vegan rice pudding, decide whether to eat it hot or cold. If you serve the rice pudding hot, simply scoop the desired amount out of the Instant Pot and into individual serving dishes. If cold pudding is more your style, transfer it into separate dishes and place them in the refrigerator for at least an hour before serving.
Whichever temperature you select, you can garnish the pudding with a variety of toppings, including a sprinkle of ground cinnamon, toasted coconut flakes, fresh berries, banana slices, and more. Simply sprinkle the garnishes on the rice pudding before serving.
How to Store Chai Rice Pudding
To store chai rice pudding, place any leftovers in an airtight container and store it in the fridge for up to three days. If you want to keep the vegan rice pudding longer, you can also freeze it for up to two months. When you’re ready to enjoy, simply thaw it in the refrigerator. If the pudding is too thick after thawing, add a little coconut milk or another plant-based milk to reinstate the creamy texture and ensure that the dessert is your desired consistency.
More Alpha-Gal Friendly Desserts to Try
Looking for more scrumptious desserts that suit your alpha-gal needs? Check out more of my favorites here:
Creamy Chai Rice Pudding
Equipment
- Pressure Cooker (I have this one)
Ingredients
- 1 cup arborio rice, uncooked
- 1 ½ cups plant-based milk (I have made this dish with almond milk and unsweetened coconut milk)
- 1 13.6- oz can of full-fat coconut milk, well-stirred
- 1 cup water
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons almond butter
- 3 tablespoons maple syrup
Instructions
- Place all of the ingredients in an Instant Pot and stir to combine.
- Secure and seal the lid, then pressure cook the rice mixture on high for 10 minutes.
- Once the Instant Pot has completed the 10-minute cook cycle, allow a natural pressure release for 5 minutes. Then, switch the pressure release valve to venting to release the remaining pressure.
- Open the Instant Pot and stir the rice pudding thoroughly. You may see some liquid, but once you stir the pudding, the rice will absorb the excess liquid and thicken up.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Love it
My family loved this!
This was delicious! One of my new favs
My family loved this!
This has such great flavor and I love that it’s dairy free!
So good! I loved that I could make it in my Instant Pot. My favorite new breakfast!
I can’t wait to try this!
I can’t wait to try it!