Ingredients

• ¾ cup brown rice *
• 1 ¼ cups water
• 1 cup + 2 Tablespoons unsweetened plain plant milk
• 1 teaspoon vanilla
• 3 Tablespoon pure maple syrup (+/-)
• ½ teaspoon cinnamon (+/-)
• Pinch nutmeg (optional)
• 1/8 to ½ teaspoon sea salt (+/-) *
• ¼ cup [raw] cashews
• 1/3 cup unsweetened plain plant milk
• ½ to 2/3 cup raisins (+/-)
• Sprinkle cinnamon
• Chopped walnuts
• Raisins

Directions

• 1. Rinse the rice really well, then place into the Instant Pot.
• 2. Add all the remaining Base Ingredients into the Instant Pot. Whisk and stir well to combine all the ingredients.
• 3. Set the Instant Pot to Manual Pressure High for 30 minutes.
• 4. In the meantime, place the cashews into a small bowl, cover with boiling water, set aside for 30 minutes, then drain off the water (discard the water), then place the soaked cashews into a high-speed blender with 1/3 cup plant milk. Blend on high until smooth and emulsified, scraping down the blender sides halfway.  Set aside until ready to use in Step 6.
• 5. After the Instant Pot has finished (30 minutes), then press Cancel and allow to sit for 15 minutes, then do a Quick Release.
• 6. Once all the pressure is released, carefully remove the lid. Turn on the Sauté function on the Instant Pot and stir in the cashew cream and raisins. Stir constantly for several minutes to allow the pudding to thicken, then press Cancel.   The pudding will continue to thicken as it cools.
• 7. Serve warm or cold with an extra sprinkle of cinnamon, raisins, and/or chopped walnuts.

Photos