Running on Real Food · by Deryn Macey★ 5.0 (1)
Instant Pot Brown Rice Pudding
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 7%
CARBS 44G80% OF CAL
3G FIBER6G ADDED7G INTRINSIC28G OTHER13G TOTAL SUGAR
FAT 4G18% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, spiced brown rice pudding made with coconut milk and cooked in a pressure cooker. Comforting and naturally vegan, sweetened with maple syrup and warmed with warm spices.
mainamerican🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup short grain brown rice (220 g)
- 1.5 cups water (375 mL)
- 1.5 cups plant-based milk such as almond or cashew (375 mL)
- 3 tbsp maple syrup (45 mL)
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/2 tsp ground ginger (optional)
- 1/3 cup raisins (50 g)
- 1 cup light coconut milk (250 mL)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 7%
CARBS 44G80% OF CAL
3G FIBER6G ADDED7G INTRINSIC28G OTHER13G TOTAL SUGAR
FAT 4G18% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 39mg
- Total sugar
- 13g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 112mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 39MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.