My Instant Pot rhubarb rice pudding does double duty as an easy, humble breakfast and a delicious, comforting dessert.
As Vietnamese we cook and eat a lot of rice dishes, both savory and sweet. When it comes to dessert, we mainly use glutinous rice or sticky rice. When I came across a rhubarb rice pudding recipe from Catherine Phipps’s Modern Pressure Cooking, I was curious about the flavor and texture of regular rice used for rice pudding instead of using glutinous rice and couldn’t be more delighted at how it turned out. The tart rhubarb provided a nice contrast to the cinnamon scented, creamy rice pudding.
How to Make Rhubarb Compote in Instant Pot
I made a simple rhubarb compote with orange juice, zest, sugar, cinnamon, and star anise. Whole cardamom, cloves, and vanilla also pair well with rhubarb. I cooked the rhubarb on LOW pressure in the Instant Pot which kept their shape intact. If you want the rhubarb to completely disintegrate, cook it on HIGH pressure. You can keep the rhubarb in an airtight container for up to a week. Enjoy it with the rice pudding, yogurt, and ice cream.
How to Make Rice Pudding in Instant Pot
Rice pudding made in the Instant Pot is quick and easy. I used basmati rice but feel free to use arborio rice, sushi rice, Jasmine rice, or sticky rice for the recipe. Traditional rice pudding is made with whole milk but you can use a combination of milk and heavy cream, nut milk, or coconut milk, but I prefer coconut cream. Cooked in coconut cream with cinnamon and sugar, the rice turned plum and creamy with a subtle note of cinnamon. You can keep the rice pudding in the fridge for 72 hours and rewarm when ready to eat.
My Instant Pot rhubarb rice pudding serves double duty as a humble breakfast and a comforting dessert. I love the spiced rhubarb with cinnamon scented, creamy rice pudding and fresh orange zest. I prefer my rice pudding warm but it tastes just as delicious cold!
Instant Pot Rhubarb Rice Pudding
- ½ cup basmati rice
- 1 14-oz can coconut creame
- 1 cup water
- ¼ cup sugar
- 1 cinnamon stick
- ⅛ teaspoon salt
- 2 cups rhubarb, cut into 1-1.5 inch batons
- ¼ cup sugar
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- 2 star anise
- 1 cinnamon stick
- In ceramic baking dish, toss rhubarb, sugar, orange juice, zest, star anise and cinnamon to combine. Place baking dish on trivet.
- Place 1 cup water in an Instant Pot. Lower trivet with baking dish into inner pot.
- When the cook time is up, manually release the pressure. Use gloves to remove the trivet. Set rhubarb aside to cool down.
- Lock on the lid and make sure the pressure valve is set to seal. Use the manual function to set to cook for 5 minutes on LOW pressure.
- In the inner pot, stir together the rice, coconut cream, water, sugar, cinnamon stick, and salt.
- Lock the lid into place and cook on HIGH pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Open the lid and discard the cinnamon stick. Add in additional coconut cream or water to get the consistency you like.
- Spoon the pudding into serving bowls, top with rhubarb compote, and fresh orange zest.