Creamy spiced rice pudding made with coconut milk and raisins, topped with caramelised pineapple, toasted nuts and black sesame seeds - not too sweet, making it great for both breakfast, as a porridge alternative, or as a dessert. With warming spices like cinnamon, nutmeg and cardamom, this is a deliciously warming dish to help you transition from summer to autumn. I topped mine with pineapple, but you could also caramelise banana, apples, pears, or any stone fruit.
If you haven't had rice pudding, or didn't really enjoy it growing up, you've got to give this recipe a go. This is far from a typical rice pudding that you might have had in the UK; infused with warming spices and coconut milk for a super creamy and flavourful rice pudding served warm and topped with juicy caramelised pineapple for contrast and brightness. It's so incredibly delicious and bound to be your new favourite.
This recipe comes together in under 15 minutes thanks to the instant pot, simply pop the rice ingredients in and let it pressure cook. For the pineapple, heat your pan on high and let it do it's thing, add a dash of cinnamon and an optional sprinkle of sugar or syrup, depending on the ripeness of your fruit, just before removing from the heat. If you want a slightly more al dente rice texture, cook it for 4 minutes, for a slightly more broken down rice cook for 5-6 mins on high pressure.
Instant Pot Rice Pudding with Caramelised Pineapple | Serves: 3-4 | Time: 15 mins
You'll need
- Instant pot
- Cast iron/frying pan
- Chopping board
- Knife
- Measuring cups & spoons
Ingredients
- 1 cup short grain pudding rice
- 2/3 cup water
- 1 can coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 5 cardamom pods
- 2 star anise
- Pinch nutmeg
- Pinch salt
- 1 tsp vanilla extract
- 1/3 cup raisins
- 2 tsp neutral oil
- 1 medium pineapple
- Pinch cinnamon
- 2 tsp sugar (optional)
- 1/3 cup toasted hazelnuts
- 1 tbsp black sesame seeds
- Maple syrup (optional)
Method
- Measure out your ingredients and add all the rice pudding ingredients into the instant pot. Stir together, put the lid on and press 'pressure cook' so it reads 'high', set for 4-6 minutes (4 for al dente, up to 6 for a softer rice) and let it cook.
- Meanwhile, remove the skin and core of the pineapple and chop into pieces. Heat a pan on high, add a splash of oil and let it cook until golden brown, turning occasionally. Once golden, add a pinch of cinnamon and a sprinkle of sugar if your fruit is quite tart.
- Once the rice has cooked, press the quick-release button to depressurise.
- Serve the rice up topped with the pineapple, nuts, sesame seeds and an optional drizzle of maple syrup and enjoy!
