November 27, 2019
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.
Yield: 4 to 6 servings
Active time: 10 minutes
Total time: 25 minutes
1 cup arborio rice
1 (13.5-ounce) can Thrive Market Organic Coconut Milk, Regular
1 cup Thrive Market Organic Almond Beverage
⅓ cup Thrive Market Organic Maple Syrup
½ cup Thrive Market Organic Thompson Seedless Raisins
4 green cardamom pods
1 Thrive Market Organic Cinnamon Stick
2 teaspoons Thrive Market Organic Vanilla Extract
Thrive Market Organic Ground Cinnamon, for dusting
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.
Recipe by Megan Mitchell
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