Good news: adopting a gluten-free or vegan lifestyle doesn’t mean you have to give up dessert. Today on Prep School, Megan Mitchell makes a creamy, comforting dish that comes together in the Instant Pot. And, because it’s vegetarian, vegan, gluten-free, and dairy-free, a bowl of this pudding is the perfect ending to a dinner party that’ll satisfy everyone at the table.
Instant Pot Rice Pudding
Yield: 4 to 6 servings
Active time: 10 minutes
Total time: 25 minutes
Add rice, coconut milk, almond milk, maple syrup, and salt to the pot of an electric pressure cooker; whisk. Add raisins, cardamom pods, and cinnamon stick; stir.
Close the lid and set to sealing. Cook on high pressure for 5 minutes. Let pressure release naturally for 7 minutes, then quick release. Stir rice pudding and remove cardamom pods and cinnamon stick. Serve warm, or let cool before scooping into a bowl and dusting with ground cinnamon.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...