In less than a half hour you can make Instant Pot brown rice pudding and a warm blueberry compote.
The Instant Pot does it again. Without adding eggs or dairy you can get a beautiful rice pudding that would blow anyone’s mind. Rice pudding holds a special place in my family’s history. There was not a holiday dinner without my Aunt Josephine’s famous rice pudding (and corresponding paper doily nestled beneath the bowl). There is nothing like those heirloom recipes that bring back Proust-ian memories. Auntie Jo is no longer with us, and until now, so was my ability to enjoy rice pudding.
Auntie Jo’s recipe called for heavy cream and eggs, which as a plant eater I no longer indulge in. Her recipe also uses Carolina white rice, which I try my best to avoid. To be honest, I have never tried to make rice pudding with brown rice. It just never occurred to me. After thinking about it I decided to use short grain brown rice, which has plumper grains and has a more satisfying chewy texture. It turned out perfectly.
Since my Instant Pot has been idle for more than 24 hours (never happens!!) I felt it needed a project. So while the compote bubbled and then cooled, the Instant Pot did its magic. It was such a great success that this recipe will now become part of the normal rotation. The pudding is excellent as an alternative to oatmeal. Granted it does take longer to prepare, but (like oatmeal), I made a big batch and warm up leftovers with a splash of plant milk and no one’s the wiser. 
Almost every weekend we entertain friends for dinner. I often don’t make dessert, leaving it to my guests to bring. Sometimes dessert is forgotten, or the evening comes together so last minute that there isn’t time to run out and purchase something. Since I always have rice on hand and blueberries in the freezer, this could all come together as we sit down to eat dinner. How amazing would it be to have freshly made warm rice pudding for dessert with a luscious blueberry sauce?!
The blueberry compote is another awesome “in pocket” recipe. It’s excellent as a topping for yogurt, as a replacement for syrup on pancakes, as a compliment to fresh peaches- and it’s low in added sugar and super high in antioxidants. I spiced this one with some cinnamon and star anise. Ginger works well too, along with some lemon zest, or add some finely chopped mint leaves. You can make this recipe with pretty much any fruit. So if you have a mish mash of berries kicking around feel free to throw them in.
High Fiber
High Antioxidant
Gluten Free
Dairy Free
Low sugar
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Ingredients
- 1 cup short grain brown rice
- 1.5 cups water
- 2 cups plant milk
- 1 teaspoon salt
- 4 tablespoons maple syrup
- 2 cups blueberries
- 2 tablespoons maple syrup, or agave syrup
- 2 tablespoons lemon juice
- 3 star anise pods
- 3 sticks cinnamon
- 1 teaspoon salt
Instructions
For the Rice pudding place the rice, water, plant milk, salt and syrup in your Instant Pot, close valve and set on porridge. Add time to make 25 minutes. When done allow to naturally release the pressure. Stir and serve. Note: you can add other flavorings to the rice pudding such as cinnamon, or cardamom, or rose water- depending on how you intend to serve it.
For the compote: Place all the ingredients into a small saucepan and bring to a boil over medium heat. Lower the flame and simmer until the berries burst and give up their juices. After about 15 minutes the compote with thicken. Keep in mind that as it cools it will get even thicker. To make sure it's the right thickness drag your finger along a spoon covered in the sauce. If it leaves a clean mark you are good to go. If after the compote cools it's too thick you can thin it with some water to get the desired consistency.
Store leftover compote in the fridge for up to one week. Use it on toast with nut butter, on pancakes, over oatmeal or yogurt- you get the idea.