This chai rice pudding recipe is a creamy fusion of your favorite chai latte flavors and comforting rice pudding. It's healthy enough for breakfast, decadent enough for a simple dessert, and ready in just 15 minutes using an Instant Pot!
1 ½cupsplant-based milk(I have made this dish with almond milk and unsweetened coconut milk)
1 13.6-ozcan of full-fat coconut milk, well-stirred
½cupwater
1teaspoonvanilla extract
⅛teaspoonkosher salt
2teaspoonsground cinnamon
1teaspoonground ginger
½teaspoonground cardamom
½teaspoonground nutmeg
⅛teaspoonground cloves
2tablespoonsalmond butter
3tablespoonsmaple 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.