Instant Pot Banana Brown Rice Pudding (Vegan, Gluten-Free)

Sharon Palmer

Cook up this healthy, plant-based whole grain Banana Brown Rice Pudding in minutes, thanks to the power of an Instant Pot!   If you don’t have an Instant Pot, no problem—just cook the rice pudding in a pot on the stove. It’s so nutritious, you can even serve it for breakfast. Try swapping the mashed bananas for diced peaches or strawberries for a new twist on flavors.

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Instant Pot Banana Brown Rice Pudding (Vegan, Gluten-Free)


  • Author: Sharon Palmer
  • Yield: 8 servings (about ¾ cup each) 1x
Scale

Ingredients


Instructions

Stove-top Cooking Directions:

  1. Place the rice and water in a pot, cover, and cook for 30 minutes, stirring occasionally. Drain off any extra water.
  2. Meanwhile, in a medium bowl, whisk together the coconut milk and cornstarch with a wire whisk until smooth.
  3. When the rice has cooked for 30 minutes, add the coconut milk mixture, cinnamon, cardamom, and agave syrup, and continue to cook, stirring occasionally, for 15 minutes, until the mixture has thickened into the consistency of porridge and the rice is tender.
  4. Mash 2 of the bananas with a masher and stir into rice pudding.
  5. Slice remaining bananas.
  6. To serve: Place rice pudding in a serving bowl or individual serving dishes (2/3 cup each). Top with sliced bananas and shredded coconut (for individual servings, top with 1/4 sliced bananas and ½ tablespoon shredded coconut per serving)
  7. Serve immediately.

Instant Pot Directions:

  1. Place basmati rice, water, coconut milk beverage, cornstarch, cinnamon, cardamom, and agave nectar in the container of an Instant Pot. Stir with a whisk until smooth.
  2. Place lid on the Instant Pot and push the “rice” setting.
  3. When Instant Pot setting is done, remove rice pudding from container and chill until cool (about 1 hour).
  4. Mash 2 of the bananas with a masher and stir into rice pudding.
  5. Slice remaining bananas.
  6. To serve: Place rice pudding in a serving bowl or individual serving dishes (2/3 cup each). Top with sliced bananas and shredded coconut (for individual servings, top with 1/4 sliced bananas and ½ tablespoon shredded coconut per serving)
  7. Serve immediately.

Nutrition

  • Serving Size: 1 serving
  • Calories: 113
  • Sugar: 10 g
  • Sodium: 35 mg
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: pudding, brown rice, banana coconut, sweet pudding, overnight pudding, instant pot

For other plant-based dessert recipes, try these:

Chocolate Sundae Vanilla Cream
Peach Rosemary Olive Oil Crisp
Creamy Peach Yogurt Parfait

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