It’s the weekend and we all need a little bit of a reward for making it through another week in lockdown. This is the perfect compliment to those few occasions when I want to finish dinner with something a little sweet. I don’t often make dessert so on these days I’ll turn towards rice pudding as a quick solution. Pulled together in the instant pot rather than the oven, this is the modernised version of the rice pudding I grew up on that takes so much less time.
I watched my mother throwing rice pudding in the oven in a fairly regular basis, it’s one of those dishes she always had memorised for an easy dessert but it was never quick. Normally baked in the oven, a traditional rice pudding can take up to 2 hours. In the pressure cooked it only take 5 minutes – 25 minutes if you count the time to come up and down to pressure. Topped of a with a quick and tasty peach caramel sauce this a quick and easy dessert you can whip together while clearing up after dinner.
- Makes: Serves 4-6
Ingredients
For the Rice Pudding:
- 200g Pudding Rice (risotto rice works well too)
- 750ml Coconut Milk (tinned)
- 250ml Water
- 100g Sugar
- 1 Cinnamon Stick
- 1 tsp Vanilla Essence
- 1 Tbsp Vegan Butter
For the Peach Caramel Sauce:
- 2 Peaches, pitted & sliced
- 70g Vegan Butter
- 70g Brown Sugar
- 1/4 cup Chopped Hazelnuts
- 2 Tbsp Mint, chopped
Directions
Seriously, this is one the easiest things you’ll make for a while. Put the butter to one side and place the other rice pudding ingredients into the instant pot and stir well. Seal, and cook on high for 5 minutes. When cooked, wait 10 minutes before releasing the pressure.
While the rice pudding cooks, whip up the peach caramel. Place the butter and sugar into a small pan and cook on a low heat until the butter melts. Add in the hazelnuts and toast for 2 minutes before adding the peaches. Cook, stirring very rarely, for 10 minutes or until a caramel forms, and the peaches have started to brown. Turn off the heat and stir through the mint.
When the rice pudding is cooked and the lid has been removed, add the butter and stir until well combined. Taste and add more sugar as need before serving, topped with a generous heap of the peach and caramel.
Enjoy!
Notes
Allergy Notes; This recipe is vegan, gluten free and soy free. If nuts are an allergen for you then skip the hazelnuts and add a dash of cinnamon instead for an equally delicious sauce.
