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Creamy Instant Pot Brown Rice Pudding

This healthy Instant Pot brown rice pudding delivers all the comforting flavor of classic creamy rice pudding, but it’s dairy-free, gluten-free, refined-sugar-free, and 21 Day Fix friendly.

Three ramekins with healthy brown rice pudding, sitting on a blue and white cloth napkin. The rice pudding is topped with raisins and cinnamon, and cinnamon sticks sit nearby.

Confession time: I tested this recipe for weeks and nearly decided not to share it. I can be a perfectionist, and I wanted this rice pudding to be more than good — it had to be perfect. Growing up, I enjoyed two unforgettable family versions of rice pudding: my Aunt Margie’s holiday pudding and my grandma Helen’s slightly different, equally delicious take. Recreating something that lives up to those memories was a tall order.

An Instant Pot sitting on a white marble counter. A woman's hand is holding a cup of brown rice over the pot.

Working with brown rice in the Instant Pot and keeping the sugar very low to remain 21 Day Fix approved added a few technical challenges. After many trials, I discovered the key: use significantly more liquid than you would for plain steamed rice. Tripling the liquid gives the cooked brown rice the soft, luscious texture that becomes the base for a true pudding.

Brown Rice, almond milk, and water in an instant pot

For sweetness I prefer maple syrup, though raw or coconut sugar also work well. To replace heavy cream and keep the recipe dairy-free, I use canned coconut milk — just the thick, creamy portion. If you’re worried the pudding will taste like coconut, don’t be: the coconut adds richness without a coconut-forward flavor. I also include a beaten egg for extra creaminess and a nod to the tradition of old-fashioned rice pudding; however, the egg is optional and can be omitted for a vegan or egg-free version.

The inner lining of an instant pot with creamy delicious brown rice pudding being stirred with a wooden spoon.

The finished pudding is versatile. Serve it warm for a soothing dessert or breakfast, or chill it and enjoy it cold. Top with a light sprinkle of cinnamon and dried fruit, berries, chopped nuts, or a drizzle of nut butter. It’s delightful either way and makes a comforting, healthy treat that also works well portioned for meal plans.

Close up of a small white ramekin with instant pot brown rice pudding topped with raisins.

Can rice pudding be made in the Instant Pot?

Yes. For this recipe, brown rice is cooked with extra liquid and a longer cook time than standard rice. You can use the porridge setting or cook on manual. After pressure cooking, finish the pudding by stirring in the creamy ingredients on sauté to thicken and reach the classic rice pudding consistency.

Is this rice pudding healthy?

This version is a healthier take on rice pudding: it uses brown rice for added fiber and nutrients, reduces refined sugar, and swaps heavy cream for canned coconut milk. The result is a creamy, satisfying pudding that fits well into a balanced eating plan and can be adjusted to suit dietary needs.

Does it taste like coconut?

No. The coconut cream adds richness without imparting an overt coconut flavor. If you prefer, a neutral unsweetened plant milk can be used instead, though the texture will be slightly different.

Can I make it without eggs?

Yes. The beaten egg helps thicken the pudding and adds richness, but you can omit it entirely for a vegan or egg-free option. The pudding will still be delicious.

Pinterest Image with text overlay of Instant Pot Brown Rice Pudding

Healthy Instant Pot Brown Rice Pudding

Ingredients

  • 1 cup brown rice
  • Pinch of salt (Himalayan or sea salt suggested)
  • 1 1/2 cups water
  • 1 1/2 cups unsweetened vanilla almond milk
  • 1/4 cup canned coconut milk (use the thick, creamy portion)
  • 1/2 teaspoon cinnamon, plus more for topping
  • 1 tablespoon butter, vegan butter, or ghee
  • 1 teaspoon vanilla extract
  • 1 egg, beaten well (optional)
  • 4 tablespoons maple syrup, coconut sugar, raw sugar, or a combination (adjust to taste)
  • Optional toppings: dried fruit, fresh berries, chopped nuts, or nut butter

Instructions

  1. Place 1 cup brown rice in the Instant Pot with the water, almond milk, vanilla extract, and a pinch of salt. Lock the lid and cook on manual or porridge for 25 minutes. Allow a natural pressure release when the cooking time ends.
  2. When the pot can be safely opened, remove the lid and stir the rice. Set the Instant Pot to sauté. Add the canned coconut milk, sweetener of choice, butter or ghee, and cinnamon, stirring to combine.
  3. Slowly whisk in the beaten egg while stirring continuously so it incorporates smoothly. Continue stirring until the pudding thickens to your liking. Remove the inner pot from the heat right away to prevent overcooking.
  4. Allow the pudding to cool slightly before serving. Serve warm or chilled, finished with a sprinkle of cinnamon and your preferred toppings. It’s also delicious as a sit-down breakfast with a drizzle of nut butter.

Notes

21 Day Fix: Approximately 3/4 Yellow, 3/4 tsp, a trace of Blue; approximately 2 sweetener teaspoons per serving (adjust based on sweetener used).

WW (approximate): 6 points per serving when made with maple syrup and without optional toppings. Nutrition can change depending on the sweetener and toppings you choose.

This healthy instant pot brown rice pudding recipe has all the flavors of the creamy rice pudding recipe you grew up loving, topped with cinnamon.

Try this method if you want a comforting, nutrient-forward twist on classic rice pudding. It’s simple to make, easy to customize, and keeps well in the refrigerator for several days — perfect for breakfasts, snacks, or a sensible dessert that still feels indulgent.