Go Back
+ servings
Print Recipe
5 from 1 vote

Instant Pot Rhubarb Rice Pudding

My Instant Pot rhubarb rice pudding makes an easy, humble breakfast and a delicious, comforting dessert.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 4 servings
Author: Vy Tran

Ingredients

  • ½ cup basmati rice
  • 1 14-oz can coconut creame
  • 1 cup water
  • ¼ cup sugar
  • 1 cinnamon stick
  • teaspoon salt

Rhubarb Compote

  • 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

Instructions

  • 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.