Coconut Chai Rice Pudding

Filled with warming spices, this dairy- and gluten-free dessert is a snap to make in the pressure cooker and a fresh twist on classic comfort food.

Hi Folks! How's it going? I wanted to share this recipe with you because it's been a big hit in some of my recent classes and seemed like a good idea to share with everyone via the website.

Where do you find Instant Pot recipes?

I like to check out cookbooks from my local library. It broadens my knowledge in a subject (pressure cooker recipes, plant-based cooking, bread baking, etc) without having to commit to a cookbook or spend hours searching the internet. Over the years I've done this, certain cookbook authors deliver consistently good recipes, and Coco Morante is one consistently good cookbook author.

I found this recipe in Coco Morante's Essential Instant Pot Cookbook (Amazon affiliate link) while I was looking for a dessert to bring to a family with a new addition, being mindful of the new mom's gluten- and dairy-free preferences.

Is this rice pudding recipe dairy free?

You betcha this is dairy free! This recipe calls for a can of coconut milk so it is completely dairy free. Even though I haven't tried them, other plant-based milks--like oat milk, nut milk, or soy milk--may also work in this recipe--but then you couldn't call it Coconut Chai Rice Pudding now, could you?

Is this dessert gluten free?

You betcha this rice pudding is gluten free! If you choose to add any grain blends (like the 6 grain blend I demonstrate in the video) check to see that the grain blend you're choosing is gluten free. The 6 grain blend I'm using contains barley, which does contain gluten, so I would not advise using it for someone avoiding gluten. If you'd like to avoid gluten and still add some interest to your Coconut Chai Rice Pudding, try adding a few tablespoons of red or black rice, or wild rice, into the measuring cup before filling it up with medium grain rice.

Is this rice pudding vegan?

No, this recipe is not vegan because it calls for 2 eggs. I have not tried it using egg replacer instead of eggs. I would suggest checking out Coco Morante's Vegan Instant Pot Cookbook (Amazon affiliate link) for vegan dessert recipes that are made in a pressure cooker.

What equipment do I need to make Coconut Chai Rice Pudding?

In addition to an electric pressure cooker, you will need a blender or immersion blender, a spatula, a whisk, a can opener, and measuring cups/spoons to make this recipe. If you really feel up to the arm workout, you may be able to skip the blender and just whisk the heck out of the can of coconut milk + eggs. You do you.

What ingredients do I need to make Coconut Chai Rice Pudding?

To make Coconut Chai Rice Pudding you'll need medium grain rice, canned coconut milk, eggs, spices, salt, and sugar. I like to use unsweetened brewed chai (tea) to cook my rice, but if you don't have brewed tea it's fine to use water.

How do you make Chai in the Instant Pot?

I am a fiend for iced chai year round--even during a Minnesota blizzard! Since I'm also a person who likes to save money, I brew my own chai. I start with a half gallon jar to make sun chai, then I re-use the tea bags in the pressure cooker to make another 1½ gallons of chai. I wrote up my DIY Iced Chai post here.

What spices could I substitute in this rice pudding recipe?

This Coconut Chai Rice Pudding recipe calls for ground ginger, cinnamon, cardamom, turmeric, and black pepper. As long as the total amount of spices stays the same (1¾ teaspoons of ground spices) please feel free to substitute other spices that you'd prefer--maybe allspice, baking spice, or nutmeg for some of the cardamom or cinnamon?

Can I see you demonstrate how to make Coconut Chai Rice Pudding?

Yeah sure, you betcha! Since I teach online Instant Pot and Air Fryer classes from my kitchen, and I share recipes on my YouTube channel, I've got the gear set up to show you how to make this. I've got a full length YouTube video where I demonstrate the entire recipe, including cameo appearances from my Bassets Molly and Robert Barker. You can find that Coconut Chai Rice Pudding Recipe Video here. In the meantime, I've got a quick take video right here in this post.

Coconut Chai Rice Pudding
By Kirsten Madaus

Filled with warming spices, this dairy- and gluten-free dessert is a snap to make in the pressure cooker and a fresh twist on classic comfort food. This adapted from The Essential Instant Pot Cookbook by Coco Morante.

Prep time: 00:03
Cook time: 00:03
Total time: 00:30

Yield: 6 servings

Ingredients:
1 cup medium grain white rice
1 1/2 cups brewed unsweetened chai tea or water
1 (13.5 oz) can coconut milk
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
2 eggs


Instructions:

Combine the rice and water in the Pot. Close and lock the lid and set the pressure release valve to Sealing. Cook for 3 minutes at High pressure.

While the rice is cooking, combine the coconut milk, sugar, salt and spices in a blender. Blend on low speed until mixed, then add the eggs one at a time, blending each one briefly just until fully incorporated. Set aside.

When the cooking time ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to vent any remaining steam. Press Cancel. Open the Pot and use a spatula to break up the cooked rice.

Press Sauté. Pour the coconut milk-spice mixture from the blender into the Pot in a thin stream. Whisk the pudding for 4-5 minutes, just until it begins to bubble and the temperature reaches 175F.

The pudding will still be quite liquid at this point, but it will set as it cools. Transfer to serving dish or separate into individual portions for meal prep.

Cover and chill for 3 hours before serving (unless you like to eat it warm!).

You can find more of my Instant Pot Recipes here, and information on my upcoming online Instant Pot/Air Fryer classes here!