By the Gracious Vegan
Rice pudding with sugar and white rice is a snap. But I wanted to find out if it was possibly to have a truly appealing rice pudding with brown rice and without sugar or any other unhealthy sweeteners. The answer is “Yes!” Blending the dates until smooth is the trick here, as is blending the dates with soaked raw cashews, which add creaminess to the pudding. With creative toppings (also healthy), you can create a dessert that will be tempting to omnivores as well as plant-based eaters, although omnivores who are suspicious of vegan or healthy dishes may not like this one much.
Makes about 4.5 cups
Add the following ingredients into Instant Pot (or other pressure cooker). Lock the lid and set the vent to sealing position. Press the Manual button and adjust time to 25 minutes. Cooking will start.
2.5 cups nondairy milk (use 3 cups if you’ll be fully chilling the pudding—it will thicken as it cools)
3/4 cup brown rice (brown short grain or brown jasmine rice preferred)
Pinch of salt
Separately, put the following ingredients into the blender container and let them soak together while the rice cooks.
1 cup water
3/4 cup pitted, halved dates
1/3 cup raw cashews
1 teaspoon cinnamon
1 teaspoon vanilla extract
When the Instant Pot beeps, allow the pressure to release slowly for 10 minutes.
While the pressure is releasing, blend the dates, cashews, water, vanilla, and cinnamon until they form a smooth paste.
After the 10 minutes is up, press the Cancel button and open the vent. After it depressurizes, open the lid and stir in the date-cashew mixture. The pudding will thicken as it cools. Serve warm or cold.
Shredded and/or toasted coconut
Sprinkle of cinnamon
Nutrition: 100% whole-food unprocessed; WFPBNO
Timing: About 45 minutes