Do you remember the first time you used your crockpot?! I do! I thought I could leave it for the whole day when I was at work and have a home cooked meal when I got home. It turns out, I worked too many hours for that to work. The meat was overdone, and I realized that take out is the only thing possible for someone who works 7 to 7.
When the Instant Pot came out, I was just as excited as when I got my crockpot, but this time I was not disappointed! I threw everything 20 minutes before it was time to eat and the food was fantastic! When the publisher of ‘I Love My Instant Pot’ emailed me about reviewing their cookbook, I was all for it. I was dying to learn more about what I can make with my Instant Pot!!
Today, I am sharing a recipe from The ‘I Love My Instant Pot’ Recipe Book for Cinnamon Brown Rice Pudding. This pudding is just what I have been looking for! It’s something semi-sweet, but not super fattening!! I just need a couple of spoons of sweetness per day to make sure that I don’t dive into a cake during a random sugar craving.
We are also giving away a copy of I Love My Instant Pot to one of my readers! Anyone that comments on this video are entered to win!
Cinnamon Brown Rice Pudding made in the Instant Pot
Cinnamon Raisin Rice Pudding made in the Instant Pot pressure cooker with organic short grain rice
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4
- Category: Desssert
1 Cup Short Grain Brown Rice
1 1/2 Cups Water 1 tbsp Vanilla Extract
1 tbsp Vanilla Extract
1 Cinnamon Stick
1 tbsp butter
1 Cup Raisins
3 tbsp Honey
1/2 Cup Heavy Cream
Add rice, water, vanilla, cinnamon stick, and butter into Instant Pot. Lock Lid
Press the Manual button and adjust time to 20 minutes.
Let pressure release naturally.
Remove the cinnamon stick and discard.
Stir in raisins, honey and cream.
Press saute button on Instant Pot, press Adjust button to change the tempature to Less and simer for 5 minutes.