Sweet, creamy and full of flavor, this easy Spanish‑style vegan rice pudding made in the Instant Pot is a dessert you’ll return to again and again.
I use my Instant Pot constantly. Living in Spain, it’s been invaluable in the hot months because it gives off very little heat while still letting me prepare comforting cooked meals. Until recently I mostly made savory dishes, but I discovered how simple it is to create rich desserts in the pressure cooker—this vegan arroz con leche is a favorite.
Why you’ll love it
- Extremely easy to make—so simple even kids can help.
- No tedious stirring required.
- A one‑pot dessert with minimal cleanup.
- Creamy, balanced sweetness and comforting texture.
- Delicate citrus and cinnamon notes that elevate the pudding.
I’ve prepared this recipe Spanish‑style, inspired by classic arroz con leche. The strips of orange and lemon peel lend a subtle, fragrant citrus perfume that you can’t replicate with extracts, and they provide a refreshing contrast to the cinnamon. Traditional arroz con leche doesn’t usually include raisins, but I enjoy their plump sweetness here—feel free to omit them if you prefer.
Ingredients and substitutions
This recipe uses eleven simple ingredients you can find at most supermarkets. Below I explain the role of each ingredient and offer safe substitutions where appropriate.
Vanilla extract: A small amount complements the cinnamon and citrus. Omit if you don’t have it, but avoid substituting with conflicting flavors.
Lemon peel: Use organic unwaxed lemon peel for a clean warm note. If you don’t have one, simply omit it rather than substituting with more orange.
Orange peel: Use organic unwaxed orange peel. If unavailable, leave it out—don’t overdo other citrus or it can overpower the pudding.
Vegan butter: Adds silkiness and a richer mouthfeel. Use a vegan butter you like; brands vary by region.
Raisins: Optional. They plump nicely in the pudding and add a lovely sweet contrast.
Cinnamon: Ground cinnamon blends evenly throughout. I don’t recommend cinnamon sticks here since the recipe is hands‑off and a stick could create an unevenly flavored patch.
Rice: Short‑grain rice works best; arborio can be used as an alternative. Avoid fragrant long‑grain varieties like basmati or jasmine. Brown rice is possible but requires increased cooking time (about 14 minutes).
Sugar: White sugar is used here. Brown sugar, coconut sugar or maple syrup may be substituted but will darken the pudding. If you use sweetened plant milk, reduce added sugar to taste. If buying sugar in the US, choose a vegan‑friendly brand if that matters to you.
Salt: A pinch enhances the flavors and helps the rice cook. Omit if you prefer.
Almond milk: Unsweetened plain almond milk is recommended. Oat, soy or other plant milks will also work—use one whose flavor you enjoy.
Coconut milk: Adds creaminess and body—please include it if possible. If substituting, use a plant‑based cream and add it at the end of cooking to avoid separation, or replace with extra almond milk knowing the result will be less rich.
How to make it
Making this vegan rice pudding in the Instant Pot is straightforward. Follow these clear steps for a smooth, creamy result.
1. Prepare the citrus: wash the fruit and use a vegetable or potato peeler to remove two long strips of peel from the orange and two from the lemon (four strips total). Try to avoid the bitter white pith—peel strips about 1½ inches wide and 3–4 inches long work well.
2. In the Instant Pot insert combine the rice, almond milk, coconut milk, sugar, lemon and orange peel, vegan butter, cinnamon and salt. I don’t rinse my rice because the extra starch helps thicken the pudding. Stir briefly to distribute the ingredients; it needn’t look finished yet.
3. Seal the Instant Pot, select high pressure and set the cook time to 10 minutes. Turn off “Keep Warm.” It typically takes 10–15 minutes to come to pressure depending on ingredient temperatures.
4. When cooking finishes, let the pressure release naturally for 10 minutes, then quick‑release the remaining pressure and remove the lid. The mixture may seem loose at first but will thicken to a creamy consistency after a few minutes.
5. Remove the citrus peels with a fork or tongs—they’ll be soft and may break easily. Stir in vanilla extract and raisins if using, then allow the pudding to cool. Cooling in the pot insert off heat speeds things up.
6. Serve warm, at room temperature, or chilled. The pudding will thicken further as it cools—if refrigerating, allow it to reach room temperature first. Garnish with a sprinkle of cinnamon, a cinnamon stick, or a little lemon zest for a pretty finish. In Spain, arroz con leche is often enjoyed plain, but fresh fruit or a scoop of vegan ice cream are lovely accompaniments.
Enjoy!
FAQ
If it remains too liquid after cooling, return the pudding to the Instant Pot and use the Sauté function on low, stirring until it thickens to your preference.
Stir in almond milk a little at a time until you reach the desired consistency.
Add 1/4 cup water, replace the lid and cook on high pressure for 3 minutes, then allow a 10‑minute natural release. The rice should finish cooking.
Yes. On the stovetop, heat the milk, sugar, citrus peel and vegan butter until the sugar dissolves, add the rice, bring to a simmer, cover, reduce to the lowest heat and cook for 12 minutes. Remove from heat, rest for 10 minutes, then stir in vanilla and raisins.
Did you make this vegan rice pudding in your Instant Pot? Leave a star rating, review or comment to let me know how it turned out.
Take a photo of your finished dish and share it on social media—I love seeing your results.
📖 Recipe
Vegan Rice Pudding (Instant Pot)
A creamy vegan dessert with cinnamon and citrus notes, quick and easy to make in the Instant Pot.
2 minutes
10 minutes
10 minutes
22 minutes
Ingredients
- 1 orange (for the peel)
- 1 lemon (for the peel)
- 1 cup short-grain rice
- 3 cups almond milk (720ml)
- ½ cup coconut milk (120ml)
- ⅓ cup sugar (67g)
- 2 Tablespoons vegan butter
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup raisins (optional)
Instructions
- Use a vegetable peeler or paring knife to remove two 1.5″ wide by 3–4″ long strips of peel from the orange and two from the lemon, avoiding the bitter white pith.
- Add the peel, rice, almond milk, coconut milk, sugar, vegan butter, cinnamon, and salt to the Instant Pot inner pot. Stir briefly, seal, set to high pressure and cook for 10 minutes (the pot will take 10–15 minutes to come to pressure).
- When cooking finishes, allow a 10‑minute natural release, then quick‑release any remaining pressure. The mixture may appear loose at first but will thicken after a few minutes.
- Remove the citrus peels, stir in vanilla extract and raisins if using, and allow to cool. Serve warm, at room temperature, or chilled (cool to room temperature before refrigerating).
- Enjoy!
Notes
Your rice pudding will keep up to five days in the fridge and will firm up the longer it sits; thin with almond milk if needed.
Nutrition Information
Yield
4
Serving Size
1 cup
Amount Per Serving
Calories 347
Total Fat 14g
Saturated Fat 7g
Trans Fat 1g
Unsaturated Fat 7g
Cholesterol 0mg
Sodium 147mg
Carbohydrates 57g
Fiber 3g
Sugar 37g
Protein 4g